Creamy chicken tetrazzini made with smoked gouda and sharp white cheddar. Cooked all in one pan with seasoned chicken, peppers, and pasta simmered right in the sauce. Perfect comfort meal for Easter or Sunday dinner.
#chickentetrazzini #easterrecipes #comfortfood #homecooking
Ingredients:
7–8 boneless, skinless chicken thighs
12 oz linguine (or similar pasta)
4 cups low sodium chicken broth (divided)
4 cups heavy whipping cream
1/2 white onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tbsp butter
1 can Rotel
1–2 tbsp garlic paste
1 tbsp kicking chicken/Cajun seasoning
1 tsp chicken base (bouillon)
1 tsp Badia Complete Seasoning
1 tsp Italian seasoning
Salt & pepper to taste
Cheese:
1 cup smoked gouda, shredded
1 cup sharp white cheddar, shredded
Instructions:
Season and sear chicken thighs until browned on both sides.
Add ~2 cups chicken broth to deglaze the pan → scrape up drippings. Remove chicken and reserve broth.
In same pan, melt butter and sauté onion + bell peppers (celery optional 😭).
Add garlic paste, Cajun seasoning, chicken base, and Badia Complete.
Stir in Rotel and let cook together.
Pour in heavy cream + remaining broth + reserved pan juices.
Add uncooked pasta directly into sauce.
Simmer 8–10 minutes, stirring occasionally, until pasta is tender.
Add Italian seasoning and mix.
Top with smoked gouda + white cheddar → cover or broil until melted, bubbly, and thick.