Light Chicken Tetrazzini
Creamy, comforting, and lightened up for guilt-free indulgence, this Light Chicken Tetrazzini is the ultimate family dinner classic. Featuring tender shredded chicken, al dente spaghetti, and a velvety sauce made with a blend of low-fat milk, reduced-fat sour cream, and Parmesan cheese, this recipe packs all the flavor with fewer calories. Sautéed mushrooms, frozen peas, and a crispy topping of golden panko breadcrumbs add layers of texture and richness to this baked casserole, perfect for weeknights. With a prep time of just 20 minutes and a bake time of 25 minutes, this easy, healthier twist on a comfort food staple will quickly become a household favorite. Ideal for cozy gatherings, this dish serves six and pairs beautifully with a fresh garden salad.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Spaghetti
- 1 tablespoon Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2.5 cups Low-sodium chicken broth
- 1 cup Low-fat milk
- 0.5 cup Reduced-fat sour cream
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 1 cup Frozen peas
- 8 ounces Fresh mushrooms, sliced
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then add them to the skillet. Cook for 5-6 minutes per side or until cooked through. Remove from the skillet and let rest for a few minutes before slicing or shredding.
In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5-6 minutes until they are soft and golden.
Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth and milk, cooking until the sauce thickens, about 3-4 minutes.
Stir in the sour cream, Parmesan cheese, garlic powder, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix until smooth and creamy, then remove from heat.
Add the cooked spaghetti, shredded chicken, frozen peas, and parsley to the sauce. Toss until everything is well combined.
Transfer the mixture to the prepared baking dish and spread out evenly. Sprinkle the panko breadcrumbs over the top.
Bake for 20-25 minutes, or until the casserole is bubbling and the top is golden brown.
Let the tetrazzini cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 36.4 g | ||
| Protein | 219.2 g | 438% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1101 mg | 85% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2848 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
