Light and Easy Tetrazzini

Discover the ultimate comfort food makeover with this "Light and Easy Tetrazzini" recipe! Packed with tender shredded chicken, al dente spaghetti, and a velvety sauce made lighter with low-fat milk and low-sodium chicken broth, this dish delivers all the creamy decadence you love without the guilt. Sautéed mushrooms, onions, garlic, and a sprinkling of dried thyme create layers of savory flavor, while frozen peas add a touch of vibrant sweetness. Finished with a golden Parmesan topping and fresh parsley, this baked dish is quick to prepare—ready in just 50 minutes—and perfect for weeknight dinners or family gatherings. With a cozy, satisfying taste and healthier ingredients, this easy tetrazzini recipe is sure to become a go-to favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 cup low-fat milk
• 2 tablespoons all-purpose flour
• 1 cup Parmesan cheese, grated
• 1 cup frozen peas
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 as needed cooking spray

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray.

Step 2

Cook the spaghetti according to package instructions until al dente. Drain and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with half the salt and pepper, then cook for 4-5 minutes per side or until fully cooked. Remove the chicken from the skillet and set aside to rest. Once cooled, shred or cube the chicken.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and mushrooms until softened and lightly browned, about 5 minutes. Add the minced garlic and thyme, cooking for another 1-2 minutes until fragrant.

Step 5

Whisk the flour into the skillet with the vegetables, cooking for 1 minute. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the milk and bring the mixture to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce begins to thicken.

Step 6

Stir in the Parmesan cheese, remaining salt and pepper, shredded chicken, peas, and cooked spaghetti. Toss everything to combine well.

Step 7

Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle an additional tablespoon of Parmesan on top, if desired.

Step 8

Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.

Step 9

Remove from the oven, garnish with freshly chopped parsley, and serve hot.

Nutrition Facts

Serving size	(2042.7g)

Amount per serving	% Daily Value*
Calories	2128.8

Total Fat 75.6g	0%
Saturated Fat 27.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 395.0mg	0%
Sodium 4272.2mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 34.3g
Protein 191.0g	0%

Vitamin D 127.0IU	0%
Calcium 1372.0mg	0%
Iron 14.5mg	0%
Potassium 2449.0mg	0%

*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.

Source of Calories

Fat: 31.8%

Protein: 35.7%

Carbs: 32.6%