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Healthy Chicken Tetrazzini Recipe

Healthy Chicken Tetrazzini Recipe. I don't think I've seen more beautiful words. Tender chicken, sweet peas, and savory mushrooms all twirled with noodles and smothered with a creamy, cheese-laced sauce. If that's not heaven, I don't know what it.

Course Main Course
Cuisine American
Keyword chicken tetrazzini, healthy chicken tetrazzini, creamy padta
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
Calories 287 kcal
Author Nicole


  • 3 tbsp unsalted butter, divided
  • 1 lb chicken tenders
  • 8 oz cremini mushrooms, sliced
  • 1/2 medium onion, chopped
  • 2 large garlic cloves, minced
  • 1 1/2 tsp salt, divided
  • 1/3 cup all-purpose flour
  • 2 cups warm or hot 2% milk
  • 1 1/4 cups warm or hot low-sodium chicken stock or broth
  • 3/4 cup dry sherry
  • 1/4 tsp freshly cracked black pepper
  • 1 lb whole-wheat linguine
  • 1 1/2 cups shredded 2% milk sharp cheddar cheese


  1. Preheat oven to 375 degrees. Grease a 9x9. Bring a large stock pot filled with water to a rolling boil. Add a generous handful of salt. It should taste as salty as the sea.

  2. Heat a large skillet with high sides (about two-three inches), to medium heat. Add one tablespoon of butter. Season chicken tenders generously with salt and pepepr on both sides. Once the butter has melted, add the chicken. Cook until seared on both sides and cooked through, about 2-3 minutes per side. Remove from the pan, cool and cut into bite-sized pieces.

  3. Add the remaining two tablespoons butter to the pan. Add mushrooms, cook without touching for 2-3 minutes until brown. Stir with a wooden spoon and cook a little bit more until the other side is brown, about 1-2 minutes. Add onion, garlic, and 1/2 teaspoon salt. Continue to cook until garlic and onion are soft and fragrant, another 2-3 minutes.

  4. Whisk in flour. Cook for one minute. Remove from the heat and slowly whisk in WARM chicken stock, making sure there are no lumps. Slowly whisk in milk, dry sherry, and remaining salt along with freshly cracked black pepper. Return to the heat, bring to a boil and reduce to a simmer. Simmer until thickened, about 5-7 minutes.

  5. Once the sauce has simmered for a few minutes and has started to thicken, drop the pasta into the boiling water. Cook until just UNDER aldente. It should have a good bite to it. Drain.

  6. When the sauce has thickened. Season to taste with salt and pepper. Add the pasta, 1 cup of the shredded cheese and chopped chicken. Use tongs to combine everything together. Season to taste again with salt and pepper.

  7. Transfer to prepared baking dish. Cover with remaining 1/2 cup of cheese. Bake uncovered until hot, bubbly and the cheese has melted, about 20 minutes. Let sit for 2-3 minutes before serving.

Nutrition Facts
Healthy Chicken Tetrazzini Recipe
Amount Per Serving (1 serving)
Calories 287 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 76mg25%
Sodium 901mg39%
Potassium 650mg19%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 28g56%
Vitamin A 336IU7%
Vitamin C 1mg1%
Calcium 231mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.