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Creamy chicken tetrazzini with spinach and Parmesan cheese

Chicken Tetrazzini with Spinach and Parmesan

Creamy cheesy spaghetti with shredded chicken and spinach.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 198kcal
Author foodnessgracious


  • 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.


Calories: 198kcal | Carbohydrates: 16g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 403mg | Potassium: 130mg | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 0.7mg | Calcium: 162mg | Iron: 0.7mg