Easy skinny chicken tetrazzini

Jan 1, 2014 at 12:00 a.m. ET

This lightened-up version of chicken tetrazzini still has all the comfort for only a fraction of the calories.

Easy skinny chicken tetrazzini | SheKnows - final product

Chicken tetrazzini is often served as a high-calorie dish, maybe heavily cheese-laden, made with a cream-of-something soup and/or finished with a decadent, buttery topping. This lightened-up homemade version replaces half of the milk in the sauce with chicken stock and uses just enough aged Parmesan for optimal creaminess and saltiness. A generous helping of broccoli and white meat chicken add vitamins and up the satiety factor. Best of all, the dish comes together as simply as boiling water and melting butter.

Easy skinny chicken tetrazzini

Serves 6-8

For the richest flavor, use a quality aged Parmigiano-Reggiano. Just a little of this powerful cheese adds a big punch to the sauce. Feel free to mix up the vegetables here, adding or subbing cooked greens, carrots or mushrooms.


  • 1/2 pound (8 ounces) dried linguine
  • 4 cups broccoli florets
  • 2 tablespoons butter
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1 cup freshly grated aged Parmesan cheese, plus more for serving (optional)
  • 2 cups Tyson® Grilled & Ready® Fully Cooked Chicken Breast Strips, cut into bite-size pieces
  • salt and pepper

Easy skinny chicken tetrazzini | SheKnows - Ingredients


  1. Bring a large pot of salted water to a boil. Stir in the linguine, and after 5 minutes of cooking, stir in the broccoli. Once the pasta is al dente and the broccoli is crisp-tender, about 10 minutes, strain out the cooking water.
  2. Meanwhile, add the butter and onions to a large pot or skillet over medium heat. Sauté the onions until translucent. Sprinkle the flour over the butter and onions and stir to combine, then cook for 3 minutes. Stir in the garlic. While stirring, slowly pour in the chicken stock and milk, then continue to cook, stirring often, until the sauce thickens enough to coat the back of a wooden spoon. Add the cheese and stir until fully melted.
  3. Remove from the heat and stir in the chicken, pasta and broccoli. Season with salt and pepper to taste. You might not need any salt as the cheese might be salty enough to season the dish. Garnish with additional grated Parmesan.
  4. Optional: To serve as a casserole, spread evenly in a large baking dish, sprinkle with some grated Parmesan and bake in a preheated oven for about 25 minutes. Cool at least 10 minutes before serving.

Easy skinny chicken tetrazzini | SheKnows - cooking

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