Healthy Chicken Tetrazzini

Indulge in the comfort of classic Chicken Tetrazzini with a healthier twist! This *Healthy Chicken Tetrazzini* swaps out traditional heavy cream for protein-packed Greek yogurt and uses whole-grain spaghetti for added fiber. Juicy, seasoned chicken breasts, earthy cremini mushrooms, and sweet peas come together in a creamy, Parmesan-infused sauce that's both light and satisfying. Baked to golden perfection, this wholesome casserole is perfect for weeknight dinners or family gatherings. Ready in just 45 minutes and serving six, it's a guilt-free way to enjoy a timeless favorite without compromising on flavor. Healthy, hearty, and utterly delicious!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 12 oz Whole-grain spaghetti
• 2 tbsp Olive oil
• 1 lb Boneless, skinless chicken breasts
• 1 tsp Salt
• 0.5 tsp Black pepper
• 8 oz Cremini mushrooms, sliced
• 3 cloves Garlic, minced
• 2 cups Low-sodium chicken broth
• 1 cup Plain Greek yogurt (nonfat or low-fat)
• 0.5 cup Grated Parmesan cheese
• 1 cup Frozen peas, thawed
• 2 tbsp Chopped parsley (optional, for garnish)
• 1 as needed Cooking spray

Directions

Step 1

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

Step 2

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

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Add the chicken to the skillet and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken, let it rest for 5 minutes, then shred or dice it into small pieces.

Step 4

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 4-5 minutes until softened and lightly browned. Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to medium-low and stir in the Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy. Season with the remaining 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 6

Add the cooked spaghetti, diced chicken, and thawed peas to the skillet. Toss everything together until well combined and evenly coated in the sauce.

Step 7

Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle an additional tablespoon or two of Parmesan cheese on top, if desired.

Step 8

Bake in the preheated oven for 15 minutes, or until the top is lightly golden and the dish is heated through.

Step 9

Remove from the oven, let cool for 5 minutes, and garnish with chopped parsley before serving. Enjoy your healthier take on Chicken Tetrazzini!

Nutrition Facts

Serving size	2026.2 grams (2026.2g)

Amount per serving	% Daily Value*
Calories	2002

Total Fat 63.00g	81%
Saturated Fat 18.20g	91%
Polyunsaturated Fat 2.70g
Cholesterol 434mg	145%
Sodium 3647mg	159%
Total Carbohydrate 142.20g	52%
Dietary Fiber 29.50g	105%
Total Sugars 27.60g
Protein 224.80g	450%

Vitamin D 27IU	136%
Calcium 860mg	66%
Iron 16mg	86%
Potassium 3355mg	71%

*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: 27.9%

Protein: 44.2%

Carbs: 28.0%