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A close-up of a plate of creamy baked chicken spaghetti, garnished with chopped parsley and melted cheese, served on a white dish.

Keto Chicken Tetrazzini

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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 393 kcal

Ingredients
  

  • 8 ounces shredded rotisserie chicken
  • 1 can palmini linguini drained and rinsed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • ½ medium onion chopped
  • 1 cup sliced mushrooms
  • 1 teaspoon Italian seasoning
  • 3 teaspoons minced garlic
  • ½ cup chicken broth
  • ½ cup heavy whipping cream
  • ½ cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 350°F and grease a 9x9-inch casserole dish.
  • Heat the butter and olive oil in a large skillet over medium-high heat.
  • Add the chopped onion and sauté for 2 to 3 minutes until it begins to soften.
  • Stir in the mushrooms and cook for 1 more minute.
  • Add the minced garlic and sauté for an additional 30 seconds.
  • Whisk in the Italian seasoning, chicken broth, and heavy cream. Let the mixture cook until it begins to thicken.
  • Add in the mozzarella and parmesan, whisking until the sauce is thick and creamy.
  • Stir in the shredded chicken and drained palmini noodles. Cook just until the mixture is slightly reduced and most of the liquid is absorbed.
  • Transfer everything to the prepared casserole dish.
  • Bake for 30 minutes, or until the top is golden and the sauce is bubbling.

Nutrition

Serving: 1 servingCalories: 393kcalCarbohydrates: 7gProtein: 23gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 114mgSodium: 470mgPotassium: 328mgFiber: 1gSugar: 2gVitamin A: 848IUVitamin C: 2mgCalcium: 224mgIron: 1mg
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