Cozy and comforting, this Chicken Tetrazzini is quite easy to assemble thanks to our Alfredo sauce. If you have leftover rotisserie chicken or holiday turkey, they work great here. Feel free to add other veggies like spinach or carrots and use any pasta shape you like.
This makes a large casserole, but you could easily halve the recipe or make two smaller casseroles and freeze one for a later date. If you don’t feel like baking as a casserole, you could omit the breadcrumbs and serve right off the skillet and enjoy the creamiest, cheesiest pasta!
Directions
- Preheat oven to 375°F.
- Cook riccioli in plenty of salted boiling water, as directed on package. Drain and rinse.
- In medium bowl, toss panko breadcrumbs with 1 Tbsp olive oil. Reserve.
- In large skillet, heat remaining 1 Tbsp olive oil and butter over medium high heat. Add onion and cook until softened, about 4 minutes. Add garlic and thyme and cook 1 minute, only until garlic is fragrant.
- Mix in Alfredo sauce, Parmigiano cheese, Classic blend cheese, chicken, peas and sundried tomatoes. Season with salt and pepper to taste.
- Add cooked pasta and toss to coat well.
- Pour mixture into 9” x 13” casserole dish and top with panko breadcrumbs.
- Bake for 35-45 minutes, until edges of casserole are bubbling, top is golden brown.
- Cool for 5-10 minutes, then serve.
Ingredients
- 200 g (3 cups) Farm Boy™ Riccioli Artisan Pasta (500 g)
- 1 cup Farm Boy™ Panko Breadcrumbs (227 g)
- 2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) divided
- 1 Tbsp butter
- 1 cup diced onion
- 2 cloves garlic minced
- 1 Tbsp fresh thyme chopped
- 1 and half packs Farm Boy™ Fresh Alfredo Pasta Sauce (680 ml)
- 1/2 cup shredded Parmigiano Reggiano cheese
- 1 cup Farm Boy™ Small Batch Classic Blend Shredded Cheese
- 2 cups shredded cooked chicken or turkey
- 1 and half cups Farm Boy™ Organic Green Peas (500 g)
- Half cup Farm Boy™ Sundried Tomatoes (212 ml) diced
- salt and pepper to taste
