Classic comfort food is made simple in this easy chicken tetrazzini prepared in one pot!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 6
Ingredients
3tablespoonsbutterunsalted
1cupchopped yellow onion
8ouncessliced baby Portobello mushrooms
1tablespoonminced fresh garlic
2 ½cupschicken brothlow sodium
8ouncesuncooked spaghetti noodlesbroken in half
2cupsfully cooked shredded or cubed chicken
1cup frozen peas
1teaspoon saltmore or less, to taste
¼teaspoonblack peppermore or less, to taste
5ouncescream cheesecubed and brought to room temperature
¼cupsour cream
⅓cupfinely shredded Parmesan, cheddar or mozzarella cheeseoptional 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.