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Skinny Chicken Tetrazzini

This Skinny Chicken Tetrazzini is a classic comfort food casserole dish! Filled with chicken, peas, mushrooms, and covered in a rich creamy cheese sauce!

Makes 8 (1 1/4 cup) servings

What is Chicken Tetrazzini?

This dish is named after the Italian opera star Luisa Tetrazzini-believed to have been invented circa 1908–1910 by Ernest Arbogast, the chef at the Palace Hotel in San Francisco, California. It is a dish consists of spaghetti covered with creamed chicken, mushrooms, Parmesan and Mozzarella cheese. I love bulking this dish up by adding mushrooms and gives this dish some added color. 

What makes this a Skinny Chicken Tetrazzini?

The key to keeping this recipe low in points is using the Barilla Protein Plus Spaghetti. It’s packed with protein and lower in points than most regular pasta noodles.

Most Chicken Tetrazzini recipes are loaded with full fat sour cream and full fat cheese to create a creamy base sauce for this dish. I use non fat plain yogurt in the cream sauce which makes this sauce lower in points and adds more protein to the recipe. If you aren’t a huge fan of Greek yogurt- don’t worry-you will not even know it’s in the sauce. You can’t even taste it with all the other delicious flavors that the dish has in it. 

 The sherry cooking wine adds a distinct ( somewhat nutty & sweet) flavor to this dish. However, you can substitute that for 1 Tbsp of light butter to cook the mushrooms in or if you choose you can omit the mushrooms altogether.

How do I make this Skinny Chicken Tetrazzini?

Preheat the oven to 350 degrees.

Cook pasta as directed on back of the package for only 10 minutes. Drain. Set aside.

Meanwhile, cook sliced mushrooms with 2 Tbsp sherry cooking wine or light butter in a skillet on medium heat for 2 minutes.

Remove from heat, and set aside. 

In a large mixing bowl bowl combine, nonfat plain yogurt, garlic powder, Parmesan cheese, cream of mushroom or chicken soup, 

chicken broth, salt and pepper.

Mix until well combined. Fold in cooked chicken, cooked mushrooms,

and thawed peas. Toss until well combined. 

Gently add the cooked spaghetti 

and stir until well combined.

Spray a 13×9 baking dish with non stick cooking spray. 

Sprinkle mozzarella cheese evenly on top of pasta.

Bake for 25-30 minutes or until bubbly. 

 

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Cook pasta as directed on back of the package for only 10 minutes. Drain. Set aside.
  3. Meanwhile, cook sliced mushrooms with 2 Tbsp sherry cooking wine or light butter in a skillet on medium heat for 2 minutes. Remove from heat, and set aside. 
  4. In a large mixing bowl bowl combine, nonfat plain yogurt, garlic powder,Parmesan cheese, cream of mushroom or chicken soup, chicken broth, salt and pepper.
  5. Mix until well combined. Fold in cooked chicken, cooked mushrooms, thawed peas. Toss until well combined. 
  6. Gently add the cooked spaghetti and stir until well combined.
  7. Spray a 13×9 baking dish with non stick cooking spray. 
  8. Sprinkle mozzarella cheese evenly on top of pasta.
  9. Bake for 25-30 minutes or until bubbly. 

Makes 8 (1 and 1/4 cup) servings

2-8 PersonalPoints™ per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Skinny Chicken Tetrazzini

Skinny Chicken Tetrazzini

This Skinny Chicken Tetrazzini is a classic comfort food casserole dish! Filled with chicken, peas, mushrooms, and covered in a rich creamy cheese sauce!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 pound skinless, boneless chicken breast or rotisserie chicken, cooked, shredded or cut into bite size pieces
  • 12 oz. Barilla Protein Plus Spaghetti or 12 oz. Barilla whole wheat spaghetti- if you're following the myWW purple plan
  • 1 tsp garlic powder
  • 1/4 tsp salt 
  • 1/4 tsp pepper
  • 8 oz. sliced mushrooms, optional
  • 1 can cream of mushroom soup or cream of chicken soup
  • 1 cup low sodium chicken broth
  • 2 Tbsp sherry cooking wine or light butter 
  • 1 cup non fat plain or Greek yogurt 
  • 2 cups frozen peas, thawed
  • 1/2 cup light shredded mozzarella cheese ( I use Market Pantry from Target) 
  • 1/4 cup grated Parmesan cheese

Instructions

    1. Preheat the oven to 350 degrees.
    2. Cook pasta as directed on back of the package for only 10 minutes. Drain. Set aside.
    3. Meanwhile, cook sliced mushrooms with 2 Tbsp sherry cooking wine or light butter in a skillet on medium heat for 2 minutes. Remove from heat, and set aside. 
    4. In a large mixing bowl bowl combine, nonfat plain yogurt, garlic powder,Parmesan cheese, cream of mushroom or chicken soup, chicken broth, salt and pepper.
    5. Mix until well combined. Fold in cooked chicken, cooked mushrooms, thawed peas. Toss until well combined. 
    6. Gently add the cooked spaghetti and stir until well combined.
    7. Spray a 13x9 baking dish with non stick cooking spray. 
    8. Sprinkle mozzarella cheese evenly on top of pasta.
    9. Bake for 25-30 minutes or until bubbly. 


Makes 8 ( 1 and 1/4 cup) servings

2-8 PersonalPoints™ per serving*


*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

      Smartpoints: GREEN: 8 SmartPoints per serving BLUE: 6 SmartPoints per serving Purple: 2 SmartPoints per serving

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 242Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 34mgSodium: 297mgCarbohydrates: 35gNet Carbohydrates: 31gFiber: 4gSugar: 4gProtein: 25g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

low fat turkey tetrazzini recipe – Bnr.Co

Friday 13th of August 2021

[…] Skinny Chicken Tetrazzini – Pound Dropper […]

cathy

Sunday 18th of October 2020

I wish I would have read comments about using corn starch before I made it. That would have made a big difference as the sauce was super thin. Will try it again and do this. It has really good flavor. When on WW, Spaghetti is always a treat!

Katie Best

Wednesday 1st of April 2020

This recipe is delicious! Thank you very much for sharing. I had leftover smoked chicken that I used, and it gave the dish a great rich flavor.

Eraj Siddiqui

Thursday 6th of February 2020

so delicious ! My family loved it .. Thanks for sharing this great recipe

Katie Kannenberg

Tuesday 12th of November 2019

Loved this recipe. Only complaint would be the sauce was super thin... any suggestions for thickening or trouble shooting?

Lindsay Kehl

Tuesday 12th of November 2019

Hi Katie,

Thanks for your comment-you can thicken the sauce by mixing 2 tsp of cornstarch with 1 Tbsp of water and stirring that into the sauce mixture.

Hope that helps.

Thanks!

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