Creamy Chicken Tetrazzini with Kale and Sundried Tomatoes!

A ladle scoops a portion of cheesy baked spaghetti with tomatoes and herbs from a pot.

5 from 1 vote

Creamy Chicken Tetrazzini with Kale and Sundried Tomatoes!

Create a hearty, warm, filling dish with a balance of fresh acidic flavors in a thick cream sauce when you make this Creamy Chicken Tetrazzini with Kale and Sundried Tomatoes!

Course Main Course

Cuisine American

Keyword chicken tetrazzini, kale, sundried tomatoes

Prep Time 15

Cook Time 45

Servings cups

Calories 289kcal

Author Paula

Ingredients

3 Tablespoons butter
1 medium yellow onions small diced
4 ounces mushrooms rough chop
2 teaspoons crushed dried oregano
1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic clove minced
4 ounces sun dried tomatoes oil drained and tomatoes chopped
3 Tablespoons flour
2 cups chicken broth
1 cup heavy whipping cream or full-fat coconut milk
3 cups cooked chicken 2 chicken breasts shredded or chopped or turkey or ham
2 cups kale roughly chopped
¾ pound dried spaghetti pasta
2 cups mozzarella cheese divided
1 cup parmesan cheese
1 medium lemon zested

Instructions

Bring a 6-quart Dutch oven to a boil with water salted generously. Cook the spaghetti until al dente. Drain the noodles, then set them aside without rinsing. Reserve 1 cup of pasta water for later if desired to thin the sauce.
¾ pound dried spaghetti pasta
Heat the butter or oil over medium. Cook the mushrooms for a few minutes, then add in the onions. Continue cooking until the onions are translucent, about 5 minutes.
3 Tablespoons butter, 1 medium yellow onions, 4 ounces mushrooms
Add the salt, pepper, oregano, and minced garlic and cook for one minute, followed by the chopped sundried tomatoes.
2 teaspoons crushed dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 3 cloves garlic clove, 4 ounces sun dried tomatoes
Sprinkle the flour in an even layer over the vegetables. Mix it with a wooden spoon or rubber spatula for about 2 minutes to remove the raw flour flavor.
3 Tablespoons flour
Slowly whisk in the broth until no lumps remain, over medium heat until thickened. Add the cup of heavy cream and allow to simmer for about 5-10 minutes. Add in the leftover pasta water if the sauce is too thick for your liking.
2 cups chicken broth, 1 cup heavy whipping cream
Add the meat of choice, cooked pasta, greens, and half of the mozzarella cheese. Mix well.
3 cups cooked chicken, 2 cups kale, 2 cups mozzarella cheese
Top the spaghetti with the rest of the mozzarella, parmesan, and the zest from the lemon. Bake at 350F uncovered for about 25-30 minutes until the cheese is melted and begins to brown. Top with fresh parsley and serve with rolls.
1 cup parmesan cheese, 1 medium lemon

Nutrition