Easy Chicken Tetrazzini
User Reviews
4.9
33 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
1 hr
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Servings
6
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Calories
730 kcal
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Course
Main Course
Easy Chicken Tetrazzini
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When you need to get dinner for the whole family on the table quickly, make this EASY, no fuss One Pan Chicken Tetrazzini recipe!
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Ingredients
- 12 ounces broad egg noodles , cooked al dente
- 2 boneless skinless chicken breasts
- 2 teaspoons fine sea salt , divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 tablespoons olive oil , divided
- 1/2 yellow onion , chopped
- 2 cups baby bella mushrooms , sliced
- 1 cup frozen green peas
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 1 1/2 cups milk , whole or 2% preferred
- 2 cups Parmesan Cheese , shredded and divided
- 1/2 cup bread crumbs
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Instructions
- Preheat oven to 375°F.
- Combine 1 teaspoon of the salt, pepper, and garlic powder in a small bowl. Season chicken breast on all sides with the seasoning mixture. Set aside.
- Heat 2 tablespoon of the olive oil in a large oven safe skillet over medium-high heat.
- When the oil is warm, place the chicken in the pan and cook for 4-5 minutes on each side, cooking until the chicken is just cooked through (165°F). Remove the chicken from the pan and set aside to cool. When cooled, shred the chicken using 2 forks.
- Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan if needed. Saute the onion in the pan and toss it frequently until soft and fragrant, approximately 2-3 minutes. Add the sliced mushrooms and cook for another 3 minutes. Finally, add the frozen peas along with the remaining 1 teaspoon of salt and saute for another 2 minutes. Vegetables should be soft. Remove the vegetables from the pan and set aside.
- Reduce heat to low and add the butter to the pan. When the butter is fully melted and starts to bubble, add the flour and mix into a paste. Slowly pour in the heavy cream as you stir the mixture with a wooden spoon.
- Keep stirring as you pour in the milk in small increments. You should be left with a smooth creamy mixture. Pour in 1 cup of the parmesan cheese and stir until just melted.
- Add the cooked egg noodles, shredded chicken and sautéed vegetables into the pan with the cheese sauce and toss to combine. Top the mixture with another cup of shredded parmesan cheese and the bread crumbs.
- Bake in the oven for 20 minutes at 375°F. Top with fresh parsley and serve warm.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Equipments used:
Nutrition Information
Show Details
Calories
730kcal
(37%)
Carbohydrates
61g
(20%)
Protein
34g
(68%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
148mg
(49%)
Sodium
1469mg
(61%)
Potassium
614mg
(18%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1116IU
(22%)
Vitamin C
11mg
(12%)
Calcium
532mg
(53%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 61g | 20% |
| Protein | 34g | 68% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1469mg | 61% |
| Potassium | 614mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 11mg | 12% |
| Calcium | 532mg | 53% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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