I stole this recipe for Four Cheese Chicken Pasta from a cookbook called Taste of Home Copycat Restaurant Favorites who stole it from Rochelle Brownlee from Big Timber, MT who stole it from Olive Garden’s Chicken Alfredo. This delicious pasta recipe tastes just like the restaurant version, but much easier to make. First cream of mushroom soup, cream cheese, mushrooms, whipping cream, butter and garlic are cooked together in a sauce pan. Then grated Parmesan, shredded mozzarella and Swiss cheeses are stirred in until melted. Cooked chicken and pasta are stirred into the sauce before transferring to a baking dish. A topping is made with bread crumbs, butter and Parmesan cheese and sprinkled on top before baking. This recipe is another delicious pasta recipe.
Did you know? Thomas Jefferson helped establish pasta in America; he often tried to introduce foods that were popular in Europe to the United States. The song “Yankee Doodle” pokes fun at “simple” colonists trying to be cultured by eating “classy” foods like macaroni. At the time macaroni was all the rage with the European upper classes.² (see more trivia in the Trivia tab)
Cook chicken to yield 2 ½ cups cubed cooked chicken, set aside.
In a sauce pan cook 4 oz fresh mushrooms until soft.
Then add 10 ¾ oz condensed cream of mushroom soup, 8 oz cream cheese, 1 cup heavy whipping cream, ½ cup butter and ¼ tsp garlic powder.
Stir in ¾ cup grated Parmesan cheese, ½ cup shredded part-skim mozzarella cheese and ½ cup shredded Swiss cheese; cook and stir until melted.
Add the chicken to the sauce, stir to coat.
Then add 8 oz cooked pasta.
Mix together ⅓ cup seasoned bread crumbs, 2 tbsp melted butter and 1 to 2 tbsp grated Parmesan cheese.
Transfer chicken and pasta mixture to a shallow greased 2 ½ qt dish. Sprinkle topping over chicken mixture.
Cover and bake at 350 F for 25 minutes. Uncover; bake 5 to 10 minutes longer or until golden brown.
Scoop out and serve warm.
If you liked this recipe for Four Cheese Chicken Pasta then you can also try Instant Pot Cheesy Penne Pasta, Olive Garden Tuscan Chicken, Easy Caprese Pasta Bake or Fontina Chicken and Pasta Bake.
Four Cheese Chicken Pasta
Ingredients
- 8 oz uncooked fettucine
- 10 ¾ oz condensed cream of mushroom soup
- 8 oz cream cheese cubed
- 4 ½ oz can mushrooms sliced
- 1 cup heavy whipping cream
- ½ cup butter
- ¼ tsp garlic powder
- ¾ cup grated Parmesan cheese
- ½ cup shredded part-skim mozzarella cheese
- ½ cup shredded Swiss cheese
- 2 ½ cups cubed cooked chicken
Topping
- ⅓ cup seasoned bread crumbs
- 2 tbsp butter melted
- 1 to 2 tbsp grated Parmesan cheese
Instructions
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Cook pasta according to package directions.
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In a saucepan combine soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken and heat through. Drain pasta, add to the sauce.
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Transfer to a shallow greased 2 ½ qt dish. Combine topping ingredients, sprinkle over chicken mixture. Cover and bake at 350 F for 25 minutes. Uncover; bake 5 to 10 minutes longer or until golden brown.
Recipe Notes
The original recipe called for fettucine, I used a short pasta instead for easier serving. Also I doubled the recipe and used a 9×13 baking pan.