Chicken Tetrazzini

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

Course Dinner

Cuisine Italian

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 478kcal

Author Tonia Larson

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.

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