Easy Chicken Tetrazzini: A Comforting Classic with a Twist


  • Whole wheat spaghetti
  • Sun-dried tomatoes
  • Onion
  • Garlic
  • Mushrooms

  • Red wine vinegar
  • All-purpose flour
  • Reduced sodium chicken broth
  • Reduced-fat cream cheese
  • Worcestershire sauce

  • Smoked paprika
  • Salt and pepper
  • Cooked, shredded chicken
  • Frozen peas and carrots
  • Grated Parmesan cheese
  • Shredded Provolone cheese
  • Whole milk plain Greek yogurt
  • Panko breadcrumbs


Prepare the Pasta and Veggies:

  • Cook the pasta until just below al dente.
  • Sauté the onion and mushrooms until softened.
  • Add the garlic and vinegar and cook for 30 seconds.

Make the Sauce:

  • Sprinkle flour over the mushrooms and stir.
  • Gradually whisk in the chicken broth.
  • Bring to a boil and reduce by one-third.
  • Remove from heat and stir in the cream cheese, Worcestershire, paprika, salt, and pepper.

Combine the Ingredients:

  • Add the sun-dried tomatoes, chicken, vegetables, and cheeses to the sauce.
  • Stir in the Greek yogurt.
  • Fold in the cooked pasta.

Bake and Brown:

  • Transfer the mixture to a baking dish.
  • Sprinkle with Panko breadcrumbs.
  • Bake for 25 minutes, or until bubbly.
  • Broil for 1-2 minutes to brown the topping, if desired.


  • Use freshly grated cheese for a smoother sauce.
  • Cook the pasta slightly under al dente to prevent it from becoming mushy in the oven.
  • Add more broth if the mixture is too thick.

  • Serve with bread, salad, or air fryer vegetables.

Enjoy this easy and comforting chicken tetrazzini with a touch of umami from the Worcestershire sauce and smoked paprika!/p>


Hi! I’m Debbi!

I am no chef, I am just a mom who loves to eat good food. I enjoy making healthy, low calorie meals without compromising taste. It’s not all healthy here but I do try!


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