Creamy Chicken Tetrazzini
Creamy Chicken Tetrazzini
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
For the Pasta
- 12 ounces spaghetti, uncooked
For the Creamy Sauce
- 4 tablespoons butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, toss the chicken pieces with avocado oil, garlic powder, onion powder, smoked paprika, Italian seasoning, and salt until evenly coated.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
In the same skillet used for chicken, melt the butter over medium heat. Add the diced yellow onion, red bell pepper, and sliced cremini mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.
⏱️ 7 min
- 6
Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min
- 7
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Bring to a gentle simmer.
⏱️ 3 min
- 8
Reduce heat to low, then stir in the softened cream cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Season with additional salt to taste.
⏱️ 2 min
- 9
Add the cooked chicken, drained spaghetti, and frozen peas to the creamy sauce in the skillet. Toss gently to combine all ingredients.
⏱️ 3 min
- 10
Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle with additional grated Parmesan cheese, as needed, over the top.
⏱️ 2 min
- 11
Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375
- 12
Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Tetrazzini
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
For the Pasta
- 12 ounces spaghetti, uncooked
For the Creamy Sauce
- 4 tablespoons butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 8 ounces cremini mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, toss the chicken pieces with avocado oil, garlic powder, onion powder, smoked paprika, Italian seasoning, and salt until evenly coated.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
While the chicken cooks, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
In the same skillet used for chicken, melt the butter over medium heat. Add the diced yellow onion, red bell pepper, and sliced cremini mushrooms. Sauté for 5-7 minutes, until the vegetables are softened.
⏱️ 7 min - 6
Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 1 min - 7
Gradually whisk in the chicken broth and milk, stirring until the sauce thickens and is smooth. Bring to a gentle simmer.
⏱️ 3 min - 8
Reduce heat to low, then stir in the softened cream cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Season with additional salt to taste.
⏱️ 2 min - 9
Add the cooked chicken, drained spaghetti, and frozen peas to the creamy sauce in the skillet. Toss gently to combine all ingredients.
⏱️ 3 min - 10
Transfer the mixture to the prepared 9x13 inch baking dish. Sprinkle with additional grated Parmesan cheese, as needed, over the top.
⏱️ 2 min - 11
Bake for 15-20 minutes, or until bubbly and the cheese on top is lightly golden. Let stand for a few minutes before serving.
⏱️ 20 min•🌡️ 375 - 12
Garnish with fresh chopped parsley before serving.
⏱️ 1 min