Quick Skillet Chicken Tetrazzini
70% authentic · Italian-American
A simplified, one-pan version of Chicken Tetrazzini, perfect for a weeknight meal, using pre-cooked chicken and minimal cleanup.
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Ingredients
- Spaghetti, broken into thirds8 oz
- Rotisserie chicken, shredded2 cups
- Chicken broth3 cups
- Heavy cream1 cup
- Frozen peas1 cup
- Parmesan cheese, grated1/2 cup
- Butter2 tbsp
- Garlic powder1 tsp
- Saltto taste
- Black pepperto taste
- Mozzarella cheese, shredded1/2 cup
- Fresh parsley, chopped2 tbsp
Steps
- 1
In a large oven-safe skillet, combine broken spaghetti, shredded chicken, chicken broth, heavy cream, butter, garlic powder, salt, and pepper.
- 2
Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- 3
Stir in frozen peas and 1/4 cup of Parmesan cheese. Cook for 2 minutes more.
- 4
Top with shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese. Cover and let stand for 5 minutes, or until cheese is melted.
- 5
Garnish with fresh parsley before serving directly from the skillet.
