This pasta is simple to make because it uses cooked rotisserie chicken to save some time. This is a creamy and savory pasta with chicken, mushrooms and peas, in a tasty cream sauce, that is a great comfort food. The cream sauce is lower in fat as it is made with flour and chicken broth mixed with cheese, rather than heavy cream-based sauce. This recipe is a winner with kids and adults alike.
TIPS: You can reduce the calories even more by using low fat cream cheese (or neufchâtel). Freshly grated parmesan is much more flavorful than pre-grated. Do not omit the sherry, as that gives the sauce a great flavor. I have found the one rotisserie chicken gives you about about 12-15 oz of meat, not including the legs, so this recipe uses most of the meat from one chicken. This recipe is easy to double if feeding a large crowd.
Chicken Tetrazzini Pasta
Ingredients
- 12 oz cooked rotisserie chicken (shredded into bite size pieces, no skin)
- 2 Tbsp low sodium soy sauce
- 5 oz spaghetti broken in half
- salt and pepper
- 1 Tbsp butter
- 8 oz white or cremini mushrooms sliced thin
- 1 small onion or large shallot chopped fine
- 2 Tbsp flour
- 1 C low sodium chicken broth
- 2 Tbsp dry sherry
- 3 oz cream cheese or neufchâtel softened
- 1/2 C grated parmesan cheese divided
- 1 C frozen peas
- 1/2 C panko bread crumbs
- 1 Tbsp olive oil or melted butter
Instructions
- Combine rotisserie chicken and soy sauce together to coat the chicken and marinate in the refrigerator for 30-60 minutes.
- Heat oven to 400 degrees. Spray a deep 8X8 baking dish with cooking spray.
- Bring 2 quarts of salted water to a boil. Cook spaghetti until al dente (still has a slight bite to it). Reserve 1 cup of pasta water, then drain spaghetti and set aside.
- Meanwhile, melt butter in a 12 inch skillet over medium-high heat. Add onion and cook for 2 minutes. Add mushrooms, 1/2 tsp salt and 1/2 tsp pepper and cook until mushrooms release their liquid and start to brown, about 5-6 minutes. Stir in flour and cook for 2 more minutes.
- Whisk in broth, sherry, reserved pasta water, scrape up any browned bits, whisk to remove any lumps, and bring to a simmer. Whisk in cream cheese and 6 Tbsp parmesan and simmer until cream cheese melts and slightly thickened, about 1 minute. Stir in rotisserie chicken and frozen peas and simmer 1 minute more. Add in cooked pasta and toss to combine. Taste, and add salt and pepper if needed.
- Pour mixture into the baking dish. Toss panko with remaining 2 Tbsp parmesan, and 1 Tbsp olive oil or melted butter. Sprinkle over the top of the pasta. Bake until topping starts to brown and pasta is bubbling throughout, about 15 minutes. Cool slightly before serving.
- Enjoy!