Everyday Italian's Chicken Tetrazzini

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 341.0
  • Total Fat: 22.7 g
  • Cholesterol: 76.7 mg
  • Sodium: 309.8 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.0 g

View full nutritional breakdown of Everyday Italian's Chicken Tetrazzini calories by ingredient
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Modified from Food Network's recipe by Giada De Laurentiis Modified from Food Network's recipe by Giada De Laurentiis
Number of Servings: 12



    8 tablespoons butter
    2 tablespoons olive oil
    4 boneless skinless chicken breasts, cut into 1" pieces
    1/2 teaspoons salt
    1 teaspoons freshly ground black pepper
    1 medium onion, finely chopped
    6 cloves garlic, minced
    1 tablespoon chopped fresh thyme leaves
    1/3 cup all-purpose flour
    4 cups whole milk, room temperature
    1 cup heavy whipping cream, room temperature
    1 cup chicken broth (using Better Than Bullion)
    1/8 teaspoon ground nutmeg
    13 ounces whole wheat spaghetti
    3/4 cup frozen peas
    1 Tbsp dried parsley leaves
    1 cup grated Parmesan
    1/2 cup Panko breadcrumbs


Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through. Transfer the chicken to a plate to cool slightly.

Saute chopped garlic and onions over medium-high heat until translucent. Add the thyme. Transfer the onion and garlic mixture to the bowl with the chicken.

Melt 4 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1/4 teaspoons salt, and remaining 1/2 teaspoon pepper. Increase the heat to medium. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the spaghetti, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 2 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Serving Size: 12

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