Chicken Tetrazzini Florentine
A lighter take on classic chicken tetrazzini with tender chicken, spinach, mushrooms, and pasta in a creamy Parmesan sauce.
Ingredients
- 8 oz spaghetti or linguine
- 2 cups cooked chicken, chopped or shredded
- 6 oz mushrooms, sliced
- 3 oz fresh baby spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups reduced-sodium chicken broth
- 3/4 cup milk
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Lightly grease an 8-inch square or similar 2-quart baking dish.
- Cook the pasta until just shy of al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until softened and lightly browned, about 5 minutes.
- Add the garlic and spinach. Cook for 1–2 minutes, until the spinach is wilted. Transfer the vegetables to a plate.
- Melt the butter in the same skillet. Whisk in the flour and cook for about 1 minute.
- Gradually whisk in the chicken broth and milk. Cook, stirring frequently, until the sauce begins to thicken, about 3–5 minutes.
- Stir in 1/3 cup Parmesan cheese, Italian seasoning, black pepper, and salt.
- Add the chicken, mushrooms, spinach, and cooked pasta. Toss until everything is evenly coated with the sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella and remaining 2 tablespoons Parmesan over the top.
- Bake uncovered for 20–25 minutes, until hot and bubbling and the cheese is lightly browned. Let stand for 5 minutes before serving.
Smart Substitutions
Lower the carbs: Replace the regular pasta with hearts of palm pasta or spaghetti squash. Zucchini noodles can also work, but add them near the end to avoid overcooking.
Change the thickener: For a lower-carb sauce, the all-purpose flour can be replaced with a small amount of xanthan gum. Add it gradually because much less is needed than flour.
Lighten the sauce: Use unsweetened almond milk in place of dairy milk for a lighter option. Choose an unflavored variety.
Use what you have: Rotisserie chicken or leftover cooked chicken works well and makes this an easy weeknight meal.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions in freezer-safe containers for up to 2 months. The creamy sauce may change slightly in texture after thawing.
Reheating: Reheat individual portions in the microwave until heated through. For larger portions, cover and warm in a 350°F oven. Add a small splash of milk or chicken broth if the sauce has thickened.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.