I’ve got this awesome recipe for Creamy Chicken Baked Tetrazzini that I’ve tweaked to make it a bit lighter on the calories but still oh-so-creamy and absolutely delicious. You won’t believe how rich and comforting each bite is, and the best part? It’s packed with all those classic flavors you love, but with a healthy twist.
In this lightened up version of Chicken Tetrazzini, I swap out some ingredients to lighten up the dish without compromising on taste. Instead of heavy cream and full-fat cheese, I use skim milk, reduced-fat cream cheese, and shredded Parmesan cheese. Plus, I add green peas for an extra burst of color and flavor. The result? A creamy, satisfying meal that’s perfect for those craving generous portions without the guilt. And hey, for those of us keeping an eye on our WW Points, this recipe is a winner.
PIN FOR LATER
RELATED: Creamy Noodle Casserole
Creamy Baked Chicken Tetrazzini | Chicken Dinner Recipes
Ingredients
- 12 oz Linguine
- 2 Cups Shredded Cooked Chicken Breast
- 2 Tsp Olive Oil
- 1 Medium White Onion Diced
- 8 Ounces Sliced Mushrooms Cremini or White
- 1 Cup Frozen Green Peas, Thawed
- 2 Tbl Light Whipped Butter
- 1/4 Cup All Purpose Flour
- 3 Cloves Garlic, Minced
- 2 Cups Fat Free Chicken Broth
- 2 Cups Skim Milk
- 4 Ounces Reduced Fat Cream Cheese
- Salt/Pepper to Taste
- 1/2 Cup Grated Parmesan Cheese Can use Asiago Cheese too
- Fresh or Dried Parsley to taste
Instructions
- Preheat your oven to 375°F (190°C). Spray a baking dish with cooking spray and set aside. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add the thawed green peas and cook for an additional 2 minutes. Remove the onion, mushrooms, and peas from the skillet and set aside.
- In the same skillet, melt the reduced-fat butter or olive oil spread over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the garlic and butter mixture and cook, stirring constantly, for about 2 minutes to make a roux.
- Gradually whisk in the chicken broth and skim milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Add the reduced-fat cream cheese to the sauce, stirring until melted and well combined. Season with salt and pepper to taste.
- Add the cooked pasta, shredded cooked chicken, cooked onion, mushrooms, peas, and 1/2 of the Parmesan cheese to the skillet, tossing until everything is evenly coated with the sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded Parmesan cheese on top of the pasta. Top with parsley.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Let it cool for a few minutes before serving.
- This makes 6 servings. Each serving is 1.5 cups and is 11 WW Points. Enjoy!
Nutrition
RELATED: LIGHTENED UP TATER TOT CASSEROLE
Frequently Asked Questions About This LIghtened Up Recipe for Chicken Tetrazzini
- Can I use rotisserie chicken instead of cooking chicken breasts for this recipe? Yes, using rotisserie chicken is a great time-saving option. Simply shred the rotisserie chicken and add it to the recipe in place of cooked chicken breasts.
- How can I make this recipe gluten-free? To make this recipe gluten-free, use gluten-free pasta and ensure that all other ingredients, such as chicken broth and flour, are certified gluten-free.
- Can I use different types of pasta besides linguine? Yes, you can use different types of pasta such as spaghetti, fettuccine, or even penne in this recipe.
- Is it possible to make this recipe ahead of time and reheat it later? Yes, you can prepare this recipe ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the oven or microwave until heated through before serving.
- Can I freeze leftovers of this Chicken Tetrazzini? Yes, you can freeze leftovers of this Chicken Tetrazzini in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- What are some optional add-ins or substitutions for this recipe? Optional add-ins include diced bell peppers, spinach, or sun-dried tomatoes. You can also substitute other types of cheese for Parmesan cheese, such as mozzarella or cheddar.
- How can I adjust the seasoning to suit my taste preferences? Taste the sauce before adding the pasta and adjust the seasoning with salt, pepper, or other herbs and spices according to your taste preferences.
- Can I use different types of cheese in this recipe, or is Parmesan cheese essential for the flavor? Parmesan cheese adds a distinct flavor to this dish, but you can experiment with different cheeses according to your preference. Just keep in mind that the flavor profile may vary depending on the cheese used.
This revamped Chicken Tetrazzini offers a lighter, equally satisfying twist on the classic. It’s perfect for a cozy family dinner, to impress guests and it’s easy for a weeknight dinner. Enjoy!
Leave a Reply