Spinach and Artichoke Chicken Tetrazzini

A delightful twist on the classic tetrazzini with tender chicken, vibrant spinach, and tangy artichokes, creating a creamy, satisfying pasta dish perfect for family dinners.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

2 cups cooked shredded chicken

8 oz fettuccine pasta

1 cup baby spinach

1/2 cup canned artichoke hearts, chopped

1 cup heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 cup diced onion

1/2 tsp black pepper

1/4 tsp salt

2 tbsp olive oil

1 tbsp butter

1/4 cup bread crumbs

Instructions

1. Preheat oven to 350°F.

2. Cook the fettuccine according to package instructions and drain.

3. In a large skillet over medium heat, add olive oil and butter.

4. Sauté onions and garlic until translucent.

5. Add spinach and artichoke hearts, cooking until spinach is wilted.

6. Stir in chicken broth and heavy cream, bringing to a simmer.

7. Add the cooked chicken, salt, and pepper, stirring to combine.

8. Mix in the fettuccine and Parmesan cheese, ensuring everything is well-coated.

9. Transfer to a greased baking dish and sprinkle with bread crumbs.

10. Bake for 20 minutes or until golden and bubbly.

Storage

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

Reheating

Reheat in the oven at 350°F for 10-15 minutes or until thoroughly heated.

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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.