Chicken Tetrazzini
This easy chicken tetrazzini is made with tender chicken, pasta, and a creamy mushroom sauce for a flavorful, family-friendly meal that's ready in about 45 minutes.
Servings 8
Calories 671kcal
Cost $12
Equipment
- Dutch Oven
- Large blender
Ingredients
- 3 cups rotisserie chicken chopped
- 1 TB mushroom powder
- 1 TB chicken boullion
- 1 TB garlic powder
- 2 cups sour cream
- 2 cups heavy cream
- 1 1/2 cups chicken broth
- 2 cups parmesan cheese
- 2 cups mushrooms
- 2 cups frozen peas
- 1 box spaghetti or bucatini
- Salt and pepper to taste
Instructions
- To Prep: Preheat oven to 375°F.
- Cook spaghetti according to package directions. Drain and set aside.
- Add all ingredients except pasta, chicken, peas, mushrooms, and cheese to a large blender and mix until smooth and creamy.
- Combine the cooked pasta and sauce in a large Dutch oven. Mix in the chopped chicken, peas, cheese, and mushrooms until evenly distributed.
- Bake for 375°F for 25-30 minutes.
Notes
Nutrition information is provided as an estimate only.
Prep Tips:
- Pasta: Spaghetti is traditional; we used bucatini for extra sauce hold. Fettuccine or linguine work too.
- Cheese: Add 1–2 cups mozzarella on top before baking for extra cheesiness.
- Garnish: Season with salt and pepper; top with parsley and/or grated parmesan.
- Storage: Refrigerate leftovers in an airtight container for 2–3 days.
Nutrition
Calories: 671kcal | Carbohydrates: 56g | Protein: 21g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 642mg | Potassium: 484mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1727IU | Vitamin C: 16mg | Calcium: 342mg | Iron: 2mg