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Four Cheese Chicken Pasta

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.
Course Pasta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8 people

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

  1. Cook pasta according to package directions.
  2. 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.
  3. 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 9x13 baking pan.