Easy Chicken Tetrazzini Recipe Made with Egg Noodles

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Comfort foods like Chicken Tetrazzini are some of my favorites to make during the start of the fall season. I guess you could say we went from oppressive humidity to heat-worthy chill here in New England all in under a week! But, I am not complaining because fall is my favorite time of year because it means I can finally enjoying baking again in my kitchen.

Baking when the AC is on just does not feel right to me. I love to have a clean kitchen, open window and relaxing atmosphere when I make hearty recipes like this Chicken Tetrazzini.

There is just something so peaceful about gathering all the ingredients and starting the rewarding process of cooking up a comfort dish like this pasta.

But, there is one downside to baking up tons of comfort meals in the colder months–extra calories!

Yikes!

Since I have already lost 23 lbs on my lifestyle change, I am not looking to pile them back on rapidly. That is why I have taken my go-to chicken tetrazzini recipe and lightened it up.

Swapping standard chicken for the extremely flavorful Sweet Italian Style al fresco Chicken Sausage keeps the dish flavor-packed without a huge calorie increase.

I also subbed out the sherry for additional chicken stock and the heavy cream for skim milk.

Lastly, instead of using my traditional, creamier blend of cheeses I opted for a parmesan and breadcrumb crust.

Overall, I do not feel like these smart substitutes hurt my easy chicken tetrazzini at all. I even increased the onion (I love onions) and added peas which added delicious texture to the dish. I mean, you really cannot ever have enough veggies–right?

I think subbing out the standard chicken for al fresco Chicken Sausage was a wonderful move! It allowed me to bring more depth to the dish which can turn bland FAST without the right spice balance. Plus, al fresco Sweet Italian Style Chicken Sausage is fully cooked so it can be added in with the sauteeing veggies which really works well for me!

I don’t know about you, but I do not like fussing with raw chicken! I much rather slice, and heat up this chicken sausage rather than trim chicken breast!

Plus al fresco Sweet Italian Style Chicken Sausage is made with lean, skinless chicken meat, contains 70% less fat than pork sausage (USDA), and 30% less sodium than pork sausage (USDA). Lastly, it is gluten-free which is perfect for our family!

It gave this chicken tetrazzini such a perfect taste and paired well with the mushroom, peas, and onion.

Despite using a more healthier base for my sauce, I do believe the results worked in my favor as you can see.

I was still able to get a creamy sauce without the added fat!

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5 from 1 vote

Easy Chicken Tetrazzini Recipe-Made with Egg Noodles

A lightened up version of a classic comfort food. This Chicken Tetrazzini features egg noodles, sweet Italian style chicken sausage, and a lighter cheese!

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Course Dinner

Cuisine Italian

Servings 8 servings

Author Amy Desrosiers

Ingredients

• 1 12 ounce bag egg noodles
• 1 package al fresco Sweet Italian Style Chicken Sausage Cubed into 1/4″ pieces
• salt & black pepper to season
• 3 tablespoons butter divided
• 2 cups brown mushrooms sliced
• 1 medium onion diced
• 2 cloves garlic minced
• 1 small package frozen peas thawed & heated
• 1/4 cup all purpose flour
• 2 1/4 cups skim milk I used skim milk, but you can sub the milk you prefer in!
• 1 3/4 cups chicken broth
• olive oil cooking spray
• Italian Bread Crumbs
• 1 cup Parmesan cheese Shredded, best if you grate your own.
• dried parsley

Instructions

• Preheat oven to 375 and grease a deep-dish casserole pan. Bring a large salted pot of water to boil for the egg noodles. Cook egg noodles until al dente and set aside for later. In a deep-walled enamelware, melt 2 tablespoons of butter and add mushrooms, onion, garlic, and chicken sausage. Season with salt & pepper. Cook until onions are clear, about 5 minutes. Add the last tablespoon of butter and stir until melted. Stir in flour and cook for an additional minute. Slowly whisk in milk & stock to ensure there are no clumps. Bring mixture to a boil, and then set to a simmer for for 8 minutes. Add egg noodles to the greased casserole dish. Stir in peas. Pour over the thickened milk mixture. Top with Italian Bread crumbs, dried parsley, and cheese. Bake for 30 minutes & enjoy!