This easy Chicken Tetrazzini Recipe is perfect for family dinners. A delicious creamy sauce covers the juicy chicken, diced red peppers, and spaghetti. This skillet recipe can be made in about 30 minutes! Sponsored by Sargento®.
Sargento is hosting a Chopped At Home contest and I was challenged to create a dish using boneless, skinless chicken breasts, a red bell pepper, Greek yogurt and Sargento® Chef Blends Shredded 6 Cheese Italian.
All sorts of recipes came to mind, but I finally settled on a Chicken Tetrazzini recipe because I love making skillet meals. This easy dinner recipe only takes 30 minutes!
The ingredients for the Chicken Tetrazzini include Sargento® Chef Blend Shredded 6 Cheese Italian, chicken broth, heavy cream, butter, boneless, skinless chicken breasts, red bell peppers, Greek yogurt, minced onion, and spaghetti.
Chicken Tetrazzini Recipe
Step One:
Cook the spaghetti, drain and toss with a tablespoon of olive oil.
Step Two:
While the spaghetti is cooking, heat 1 tablespoon butter in a skillet. (I used a cast iron skillet that I could also put in the oven.)
Add the onion, diced red bell pepper, and cubed chicken breasts and cook for about 4 minutes over medium-high heat, stirring often until the chicken is lightly browned.
Remove from the pan and set aside.
Step Three:
Melt 3 tablespoons of butter in the skillet.
Whisk in flour, salt, and pepper.
Cook for 30 seconds to 60 seconds.
Whisk in chicken broth, Greek yogurt, and heavy cream until smooth.
Stir in 1 cup of the shredded cheese.
Step Four:
Stir in the spaghetti, chicken, and peppers.
If you are not using an oven-proof skillet, transfer the tetrazzini to a large baking dish or 9×13 inch pan.
Top with 1 cup of shredded cheese.
Step Five:
Bake at 400 degrees for about 20 minutes until the cheese is melted and lightly toasted.
This Chicken Tetrazzini recipe was delicious and it only took about 30 minutes to make!
Chicken Tetrazzini
Ingredients
- 8 oz spaghetti
- 1 tablespoon olive oil
- 4 tablespoon butter divided
- 1 red bell pepper diced
- 2 tablespoon minced onion
- 14 oz boneless, skinless, chicken breasts cubed
- ⅓ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup Greek yogurt
- ½ cup heavy cream
- 2 cups chicken broth
- 2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian divided
Instructions
- Preheat oven to 400˚F.
- Cook the spaghetti, drain and toss with a tablespoon of olive oil.
- While the spaghetti is cooking, heat 1 tablespoon butter in a skillet.
- Add the onion, diced red bell pepper and cubed chicken breasts and cook for about 4 minutes over medium high heat, stirring often until the chicken is lightly browned. Remove from the pan and set aside.
- Melt 3 tablespoons of butter in the skillet. Whisk in flour, salt and pepper. Cook for 30 second to 60 seconds. Whisk in chicken broth, Greek yogurt and heavy cream until smooth. Stir in 1 cup of the shredded cheese
- Stir in the spaghetti, chicken and peppers. If you are not using an oven-proof skillet, transfer the tetrazzini to a large baking dish or 9x13 inch pan.
- Top with 1 cup of shredded cheese.
- Bake at 400˚F for 20 minutes or until the cheese is melted and lightly toasted.
