Savory Herb Chicken Tetrazzini

Experience a twist on the classic Chicken Tetrazzini with this savory herb-infused recipe, featuring tender chicken, earthy mushrooms, and a creamy white wine sauce that elevates your pasta night.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 lbs boneless skinless chicken breasts

12 oz fettuccine pasta

1 cup white mushrooms, sliced

1 cup baby spinach

1 medium onion, diced

3 cloves garlic, minced

2 cups heavy cream

1 cup chicken broth

1/2 cup white wine

1 cup grated Parmesan cheese

2 tbsp olive oil

2 tbsp butter

1 tsp dried oregano

1 tsp thyme

Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the fettuccine according to package instructions; drain and set aside.

3. In a large skillet, heat olive oil over medium heat and cook chicken breasts until golden brown. Remove and set aside.

4. In the same skillet, add butter, followed by onions and garlic, sauté until fragrant.

5. Add mushrooms and spinach, cooking until the mushrooms are browned and spinach is wilted.

6. Stir in white wine and let simmer for 3 minutes before adding chicken broth and cream.

7. Slice the chicken and return it to the skillet, let simmer for 5 more minutes.

8. Mix in the cooked fettuccine, Parmesan cheese, oregano, thyme, salt, and pepper.

9. Transfer the mixture to a baking dish and bake for 25 minutes.

10. Let cool slightly before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating

To reheat, microwave on medium power for 2-3 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.