Low-Carb Chicken Tetrazzini

This low-carb chicken tetrazzini uses lighter cream ingredients and way less starch, especially since I use low-carb pasta in place of the traditional spaghetti noodles. I’ve also found that with most recipes that call for flour or cornstarch for a thickener you can get away with about one-quarter of the amount (or replace with a low-carb thickener such as xanthan gum, as I do here) and the dish will still come together reasonably well. So add this low-carb “pasta” dish to your favorite low-starch recipes. Whether you’re needing to moderate carbs for prediabetes or diabetes, or to help with weight loss, this recipe is sure to be a winner.

Serves 8

Tetrazzini Ingredients

1.25 to 1.5 lb organic chicken breast tenders

3 servings dry low-carb pasta (such as black bean spaghetti or mung bean fettucine)

1 medium sweet onion, chopped

1 package cremini mushrooms, sliced and slightly chopped

1 Tbsp butter

1/2 tsp xanthan gum, divided

2 cups skim milk or almond milk

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup grated Parmesan cheese, divided


Tetrazzini Directions

  1. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
  2. Also cook the low-carb pasta according to package instructions, drain, and set aside.
  3. Grease the bottom of a 9×13 glass baking dish. Bump the oven temperature up to 400 deg F.
  4. Heat a very small amount of olive oil in a skillet on medium-high. Saute the onion and mushrooms until soft and most of the liquid has evaporated. Set aside.
  5. Using the now-empty skillet melt the butter on medium heat. Gradually add the milk and 1/4 tsp xanthan gum, cooking and stirring frequently until thickened or reduced by half, approximately5-10 minutes.
  6. Add the salt and pepper, cooked chicken, onion, and mushrooms. Stir in the low-carb pasta and final 1/4 tsp xanthan gum, and combine well. Cook another 5 min to fully thicken.
  7. Add 1/4 cup of Parmesan and stir to combine. Pour into the greased casserole dish, and sprinkle with the last 1/4 cup Parmesan cheese.
  8. Bake for 20 minutes until bubbly.
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