Lighter Chicken Tetrazzini

Delight in the creamy comfort of this Lighter Chicken Tetrazzini, a healthier twist on the classic pasta casserole! Loaded with tender shredded chicken, al dente spaghetti, and sautéed mushrooms, this recipe swaps heavy cream for a luscious sauce made with low-sodium chicken broth, low-fat milk, and Greek yogurt, keeping it rich yet waistline-friendly. Parmesan cheese and a golden breadcrumb topping add just the right amount of indulgence, while vibrant peas bring a pop of color and wholesome sweetness. Ready in under an hour and perfect for meal prep, this hearty dish serves six and is ideal for weeknight dinners or cozy gatherings. Try this easy-to-make, lighter version of a family favorite and enjoy guilt-free comfort food!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz Spaghetti
• 1 tbsp Olive oil
• 3 cups Cooked chicken breast, shredded
• 8 oz White button mushrooms, sliced
• 3 cloves Garlic, minced
• 3 tbsp All-purpose flour
• 2 cups Low-sodium chicken broth
• 1 cup Low-fat milk
• 1 cup Parmesan cheese, grated
• 1 cup Low-fat Greek yogurt
• 1 cup Frozen peas, thawed
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Breadcrumbs
• 2 tbsp Chopped parsley (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray and set aside.

Step 2

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

Step 3

In a large skillet over medium heat, heat the olive oil. Add the mushrooms and cook for 5-7 minutes until softened and browned. Add the garlic and cook for another 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to remove the raw flour taste.

Step 5

Gradually whisk in the chicken broth and milk until the mixture becomes smooth. Continue cooking, stirring often, until the sauce thickens, about 4-5 minutes.

Step 6

Remove the skillet from heat and stir in 3/4 cup of Parmesan cheese, Greek yogurt, salt, and black pepper. Mix until smooth.

Step 7

Add the shredded chicken, cooked spaghetti, and thawed peas into the skillet. Toss everything together to ensure the sauce evenly coats the pasta.

Step 8

Transfer the mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs and remaining 1/4 cup Parmesan cheese, then sprinkle this topping evenly over the pasta.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the casserole is bubbling around the edges.

Step 10

Optionally, garnish with chopped parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2633.2g)

Amount per serving	% Daily Value*
Calories	3091.5

Total Fat 83.9g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 1.6g
Cholesterol 736.9mg	0%
Sodium 5463.6mg	0%
Total Carbohydrate 247.2g	0%
Dietary Fiber 26.4g	0%
Total Sugars 63.5g
Protein 335.0g	0%

Vitamin D 220.0IU	0%
Calcium 1648.2mg	0%
Iron 22.1mg	0%
Potassium 3657.9mg	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: 24.5%

Protein: 43.5%

Carbs: 32.1%