Easy Chicken Tetrazzini
Classic comfort food is made simple in this easy chicken tetrazzini prepared in one pot!
Servings 6
Ingredients
- 3 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 8 ounces sliced baby Portobello mushrooms
- 1 tablespoon minced fresh garlic
- 2 ½ cups chicken broth low sodium
- 8 ounces uncooked spaghetti noodles broken in half
- 2 cups fully cooked shredded or cubed chicken
- 1 cup frozen peas
- 1 teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 5 ounces cream cheese cubed and brought to room temperature
- ¼ cup sour cream
- ⅓ cup finely shredded Parmesan, cheddar or mozzarella cheese optional topping
Instructions
- Melt butter in a 6-quart Dutch oven or soup pot over medium high heat. Add onions and mushrooms and cook for 3 ½ to 4 minutes (or until softened), stirring frequently. Add garlic and stir an additional 30 seconds, stirring constantly.
- Add chicken broth, uncooked spaghetti noodles, cooked chicken, peas, salt and pepper. Gently stir to combine. Ensure that noodles are submerged in liquid.
- Bring to a moderate boil, then reduce heat as necessary to maintain a simmer (medium low to low). Cover and simmer for 20 minutes, or until most of the liquid is absorbed and noodles are tender. *
- Add cream cheese and sour cream. Stir until smooth and combined.
- Top with shredded Parmesan, mozzarella or cheddar cheese when serving, if desired.
Notes
- * You will still have some liquid in the pot at the end of cooking time (about ½ cup). Don't worry; this will blend with the cream cheese and sour cream. The noodles will absorb some of the sauce as it sits and cools (and the sauce will thicken).
- White mushrooms can be substituted for baby Portobello.
- Nutrition facts do not include optional shredded cheese topping.
- Once cooled, store in an airtight container in the fridge for up to 3 days.