Creamy Chicken Tetrazzini with spinach and fresh Parmesan cheese.
There’s not much you can’t do with pasta and throwing leftover ingredients at it usually ends up with some awesome eats! Case in point, leftover rotisserie chicken and avoiding using it for enchiladas (again) meant it was added to spaghetti and this sublime cheesy sauce that you might just want to face plant.
Actually, I think I could add sand to pasta and my kids would still love it. They’re total pasta geeks and love when I make this Chicken and Broccoli Pasta for dinner or sometimes they like this meaty Sausage Pasta Bake!
I can’t wait to actually take them to Italy for all the pasta! It’s been on my dream vacation bucket list for years, but I’m holding off until they get a teeny bit older and can really take it all in.
“Are we there yet?” “Dad I’m bored” “Are we done yet”. We’ve all been there guys, right, but on a trip to Washington DC this summer I heard a lot less of these statements from them. It looks like we’re heading in the right direction. Bring on a trip to Tuscany loaded with gelato, pasta, and wine…so much wine!
Chicken Tetrazzini has been around forever, in fact, it’s more of an American dish than Italian but I’m sure there’s a similar Italian recipe. It’s so easy to put together with some chicken breasts and you could switch up the spinach for broccoli or cauliflower, most veggies would work as an add-in.
Kinda perfect for fridge clean-up days!
Have an awesome week!!
Chicken Tetrazzini with Spinach and Parmesan
Creamy cheesy spaghetti with shredded chicken and spinach.
- 1 whole small cooked rotisserie chicken
- 4 tbsp butter divided
- 1/2 cup diced onion
- 2 whole cloves garlic minced
- 1 6 oz bag washed spinach leaves
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 1 1/2 cups milk
- 3 tbsp white wine
- 1/2 tsp salt
- 1 tsp black pepper
- 3/4 cup grated Parmesan
- 8 ounces cooked spaghetti and drained
Preheat the oven to 350 degrees.
Shred the chicken removing all skin and bones. Set aside.
In a large pan melt 2 tbsp of the butter and add the onion, garlic and spinach.
Cook until the spinach starts to wilt and then transfer all the pan contents to a plate.
In the same pan melt the other 2 tbsp butter and add the flour.
Whisk until well combined and the mixture starts to turn a light golden color.
On a medium high heat, start to gradually add the milk whisking well after each addition to a smooth paste.
Once the milk has been added, add the wine, chicken stock, salt, black pepper and Parmesan and whisk.
Return the spinach mixture to the cheese sauce and stir.
Transfer the whole pan to a 13 x 9-inch baking dish.
Add the shredded chicken and mix well.
Add the cooked pasta and toss with tongs to coat the spaghetti.
Bake at 350 degrees in the oven for 25 minutes covered with foil.
Take the foil cover off and sprinkle with more Parmesan cheese. Bake for another 10 minutes. Season again with salt and pepper.