Creamy Chicken Alfredo Tetrazzini
Chicken Alfredo Tetrazzini is a creamy, baked pasta dish made with tender shredded chicken, rich Alfredo sauce, and a blend of comforting ingredients, topped with golden Parmesan for a satisfying family dinner.
Ingredients
- 1 16 oz package vermicelli pasta
- 2 cups shredded Parmesan cheese divided
- 1 10.5 oz can unsalted cream of mushroom soup
- 1 10.5 oz can unsalted cream of chicken soup
- 1 22 oz jar Alfredo sauce
- 1½ cups chicken broth
- ½ teaspoon pepper or to taste
- 1 whole rotisserie chicken shredded (skin and bones removed)
Instructions
- Preheat oven to 350°F, grease a 9×13-inch baking dish
- Cook vermicelli in salted boiling water until al dente, drain
- Mix 1 cup Parmesan, both soups, Alfredo sauce, chicken broth, and pepper until smooth
- Add shredded chicken and pasta, stir to coat evenly
- Transfer mixture into baking dish, spread evenly
- Sprinkle remaining 1 cup Parmesan on top
- Bake 35 minutes until hot and bubbling
- Broil 2–3 minutes until lightly golden, watch closely