One Pot Chicken and Mushroom Tetrazzini – a simple but creamy, rich and delicious pasta dish with chicken and mushrooms ready in 35 minutes. Perfect for busy weeknights.
After 4 1/2 years of blogging it happened. I got a book deal! It’s something that every food blogger dreams of but I never thought it would happen to me. And I’m so excited, it’s all so surreal. The book is scheduled to come out in August 2016 and it’s focused on 30 minute one pot meals. It’s something I’m very passionate about since, even though I’m a food blogger, I don’t want to be stuck in the kitchen cooking for hours, so I love 30 minute meals, especially ones that you can do in under 30 minutes. I’m excited, it’s going to be great. I know all too well that when you come home from work exhausted and braindead the last thing you want to do is slave in the kitchen for hours to get dinner ready for the family.
But I think panic is starting to set in a bit. I’m overwhelmed, but meeting deadlines is not something I’m not used to. I actually work better under pressure, especially since sometimes I may be known to procrastinate a bit.
So with the one pot meals spirit in mind, I’ve got this great recipe for you today for one pot chicken and mushroom tetrazzini. The funny thing is that I always thought tetrazzini was an Italian dish, but according to Wikipedia it’s not, it’s an American dish, so go figure.
The beauty of this dish is that you can use different kinds of veggies, but I decided to go with mushrooms and peas. I always go with what I have in the fridge. And I had shiitake mushrooms, but regular white mushrooms will work just as well. Tetrazzini was actually named after an opera singer, who knew? So there is no universal standard for the dish, it’s like a free for all. You can even make it with turkey or tuna.
The sauce is a creamy sauce made from butter, flour, milk and chicken broth, sort of like a bechamel sauce, but many times people would use cans of cream of chicken and/or cream of mushroom. In my one pot version I cooked the fettuccine directly in the sauce, to make things easier for you. Once the pasta is cooked you can add some cheese on top, I used Parmesan cheese but often people add cheddar cheese, totally up to you. Also the dish is usually baked for a few minutes to give it a brown crust on top, however I decided against that here because I wanted a creamy version.
Although this dish takes a bit longer than 30 minutes, it’s a simple recipe giving you a creamy, cheesy and delicious pasta. Perfect for the busy moms out there.
- 4 tbsp butter
- 1 chicken breast, cut into cubes
- 2 cups mushrooms, sliced
- ¼ cup all purpose flour
- 3 cups chicken broth
- 1 cup milk, I used 2%
- 8 oz fettuccine or spaghetti
- salt and pepper to taste
- ¼ cup frozen peas
- 1 tsp garlic powder (optional)
- ¼ cup Parmesan cheese
- parsley for garnish
- In a large pot, melt 2 tbsp of butter over medium high heat. Add the chicken cubes and mushrooms. Cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder for a bit of garlic flavor. Remove the chicken and mushroom from the pot and set aside.
- Add the remaining 2 tbsp of butter to the pot and whisk in the ¼ cup of flour. Add the chicken broth and milk and whisk. Cook the sauce until it comes to a boil, it should thicken as the flour cooks.
- Turn the heat down to low, add the past and the chicken and mushrooms back to the pot. Stir well. Cover and cook for 20 to 25 minutes until the pasta is al dente, stirring often to avoid the pasta from sticking to the bottom of the pot. After cooking the pasta for 15 minutes add the peas and season with salt and pepper if needed. Remove from heat.
- Sprinkle the Parmesan cheese over the top and parsley.