Southern Chicken Tetrazzini

Creamy Southern Chicken Tetrazzini is made with chicken thighs, sliced mushrooms, parmesan cheese, and cream of chicken soup. This easy pasta dinner is ready in 20 minutes. This is serious comfort food!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 655kcal

Author Anne Clark

Equipment

Large pot for boiling pasta
Pasta strainer
large pot for cooking chicken alfredo
measuring cup(s)
measuring spoons

Ingredients

Chicken Tetrazzini

½ pound dry linguine or fettuccine
2-4 chicken bouillon cube(s) - optional
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons butter
8 ounces sliced mushrooms
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 can cream of chicken soup
1 cup milk
½ cup shredded parmesan cheese
1 teaspoon lemon juice
¼ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Garnish

chopped fresh parsley
¼ cup shredded parmesan cheese

Instructions

Cook the pasta according to the package directions. Optional: Add chicken bouillon cubes to the boiling water before adding pasta to add extra flavor. Drain.
½ pound dry linguine or fettuccine, 2-4 chicken bouillon cube(s) - optional
Sprinkle the diced chicken thighs with a little salt and pepper, if desired. In a large pan over medium-high heat, brown the diced chicken thighs in olive oil for about 5 minutes or until no longer pink. Remove chicken from the pan and set aside.
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, 2 tablespoons olive oil
To the same pan, add butter, sliced mushrooms, garlic, and Worcestershire sauce. Gently simmer over medium heat for about 5-10 minutes or until mushrooms are browned and softened.
2 tablespoons butter, 8 ounces sliced mushrooms, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce
Using a spatula, scrape the bottom of the pan to incorporate any bits and pieces that may have adhered to the bottom of the pan. This is where your flavor is, so be sure to get it all!
Add cream of chicken soup, milk, lemon juice, paprika, salt, pepper, and ½ cup parmesan cheese. Stir well.
1 can cream of chicken soup, 1 cup milk, 1 teaspoon lemon juice, ¼ teaspoon paprika, ½ teaspoon salt, ¼ teaspoon black pepper , ½ cup shredded parmesan cheese
Add the cooked pasta and cooked chicken to the pan. Stir to combine. Add the remaining ¼ cup of shredded parmesan cheese on top along with some fresh chopped parsley. Heat to bubbly!
¼ cup shredded parmesan cheese, chopped fresh parsley
Serve with garlic bread and a simple green salad, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can use a whole rotisserie chicken instead of chicken thighs. Remove the meat from the bones and chop or shred it. Discard the skin.

Nutrition