Our Bacon Chicken Tetrazzini recipe is amazing with bacon and without! Every creamy, cheesy bite is absolutely wonderful. You have to try it! Really.
My son absolutely goes bananas for this pasta dish and he always has. He has known how to make it for as long as I can remember and he continues to make it to this very day!
I’m sure he will use different vegetables, if he has to. He has seen me do that on many occasions and I am sure he can do it himself! I just know he loves this dish exactly as I have posted it and prefers it this way.
Our Bacon Chicken Tetrazzini is so good no matter which pasta you use, whether you include bacon – although my husband would argue that everything tastes better with it, or even chicken. For me the creamy, cheesy sauce is the star of this dish and everything else matters little!
Ingredients in Our Bacon Chicken Tetrazzini
- chicken, leftover, rotisserie or cooked
- pasta
- sour cream
- cream cheese
- parmesan cheese
- bacon
- oil
- peas, frozen, fresh or canned
- mushrooms
- onion
- sweet pepper
- chicken broth
- dry white wine
- pepper
How to make Our Bacon Chicken Tetrazzini
Take peas out of freezer and defrost 1 cup, or open your can and drain or cook your fresh peas for a few minutes until bright green. Set aside.
Make pasta according to directions on your package in a large heavy pot.
Drain and return cooked pasta to the same pot.
In a large skillet cook bacon until crisp.
Drain chopped bacon on paper towel. Set aside.
In same pan wipe out or use bacon fat and no oil.
Preheat fat or oil on medium heat until shimmering.
Add mushrooms and onions and cook for 10 minutes, stirring regularly.
Add peppers and stir for about 2 minutes.
Add broth, white wine and pepper and bring to a boil.
Add diced, cooked chicken breast, peas, cream cheese and sour cream.
Stir and cook for about 5 minutes, stirring occasionally, until heated all the way through.
Add to pasta and combine.
Sprinkle with parmesan cheese and stir.
Serve immediately. Enjoy!
More Delicious Pasta Dishes to Try
Our Favorite Loaded Pasta Carbonara
Chicken Pasta in Sherry Cream Sauce
Million Dollar Pasta Casserole
Meat Lovers Pizza Pasta Casserole
Creamy Beef and Mushroom Stroganoff
Simple Skillet Chicken Stroganoff
Cheesy Pizza Spaghetti Casserole
Our Bacon Chicken Tetrazzini
Equipment
- large skillet
- saucepan
Ingredients
- 2 cups cooked chicken breast, diced
- 2 cups uncooked pasta of your choice - uncooked
- ½ cup sour cream -
- 5 oz. cream cheese, softened
- ¼-1/2 cup parmesan cheese grated
- 7-10 slices bacon, cooked and crumbled optional
- 1-2 tblsp olive oil or another vegetable oil -
- 1 cup frozen peas, thawed or canned, drained
- 2 cups mushrooms, fresh, sliced
- 1 cup onions, large, chopped
- 1 cup peppers, green, yellow, orange or red, chopped
- 1 ½ cups chicken broth -
- ¼ cup dry white wine
- ¾ tsp pepper -
Instructions
- Take peas out of freezer and defrost 1 cup, or open your can and drain or cook your fresh peas for a few minutes until bright green. Set aside.
- Make pasta according to directions on your package in a large heavy pot. Drain and return cooked pasta to the same pot.
- In a large skillet cook bacon until crisp.
- Drain chopped bacon on paper towel. Set aside.
- In same pan wipe out or use bacon fat and no oil. Preheat fat or oil on medium heat until shimmering.
- Add mushrooms and onions and cook for 10 minutes, stirring regularly.
- Add peppers and stir for about 3 minutes.
- Add broth, white wine and pepper and bring to a boil.
- Add diced, cooked chicken breast, peas, cream cheese and sour cream.
- Stir and cook for about 5 minutes, stirring occasionally, until heated all the way through.
- Add to pasta and combine.
- Sprinkle with parmesan cheese and stir.
- Serve immediately. Enjoy!
Notes
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