Description
Indulge in the comforting flavors of Chicken Tetrazzini, a creamy pasta dish that brings warmth to your table. This easy recipe combines tender chicken, savory mushrooms, and cheesy goodness enveloped in a luscious sauce. Perfect for weeknight dinners or entertaining guests, each bite is a delightful blend of flavors that will have everyone asking for seconds.
Ingredients
Scale
- 3 cups cooked spaghetti or fettuccine
- 2 cups cooked, diced boneless skinless chicken breasts
- 1 cup cream of mushroom soup
- 1 cup low-sodium chicken broth
- 1 cup frozen peas
- 1 cup sliced fresh mushrooms
- 1/2 cup freshly grated Parmesan cheese (divided)
- 2 cloves garlic, minced
- 1/2 cup panko breadcrumbs
- 2 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C) and prepare a large baking dish with nonstick spray.
- In a skillet, heat olive oil over medium heat. Sauté garlic and mushrooms until golden brown.
- Add diced chicken to the skillet; season with salt and pepper. Cook until no longer pink.
- In a bowl, mix cream of mushroom soup with chicken broth and half of the Parmesan cheese until smooth.
- In the baking dish, combine cooked pasta, sautéed chicken, veggies, frozen peas, and creamy sauce mixture; stir gently.
- Top with remaining Parmesan cheese and panko breadcrumbs. Bake for 25–30 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg