Delicious Chicken Tetrazzini with mushrooms made all in one pot! Chicken Tetrazzini is such a crowd favorite because it’s creamy, cheesy and lots of flavor! This one pot dish is not only great for Sunday suppers or holidays but weeknight dinners since it’s ready in just 45 minutes!
One pot meals! Is there anything better for a busy household? I’m sure you’ll agree that the answer is no. The beauty of this chicken tetrazzini is how versatile it is, you can add whichever veggies you like but today I opted to keep it simple with mushrooms.
Chicken Tetrazzini
- Easy and Simple
- Total Crowd Pleaser
- All done in one pot!
- Ready in just 45 minutes
- Perfect for Sunday supper, a holiday and even a busy weeknight!
This recipe is a total crowd pleasure and has been tested in my kitchen many times, so far the results have never been anything less than superb! I love one pot meals and this chicken tetrazzini is so easy and simple to make all in one pot and in only 45 minutes, it can be on your dinner table for everyone to enjoy!
Ingredient Notes
- Pasta – Usually tetrazzini is made with spaghetti, but other pastas you can use are fettuccine, linguine or even egg noodles.
- Butter – I usually use unsalted butter, but salted butter works as well, just make sure to season the whole dish according to your taste.
- Chicken – I decided to opt for the poultry route with this tetrazzini recipe. I used boneless, skinless chicken breast cubed into bite sized pieces. Chicken thighs would also work great for this dish.
- Mushrooms – I’ve made this dish many times, so I know it works with white mushrooms, cremini mushrooms and even shiitake mushrooms.
- Seasoning – Salt and pepper to taste and a bit of garlic powder for that garlicky taste. Fresh minced garlic can be used as well.
- Flour – I used all purpose today, this will be our thickener in the sauce.
- Liquids – I used low sodium chicken broth and 2% milk. Feel free to use reduced fat milk if you’d like. Of course you can also use heavy cream or half and half for an even creamier dish.
- Cheese – We need a nice sharp cheese so I highly recommend using Parmesan. Other cheeses you can use are cheddar, Jack, Colby or gruyere.
How To Make Chicken Tetrazzini
- Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat. Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom from the pot and set aside.
- Make the sauce: Add the remaining 3 tbsp of butter to the pot and whisk in the flour. Add the chicken broth, milk and whisk well. Cook the sauce until it comes to a boil, it should thicken as the flour cooks. Turn the heat down to low, add the uncooked pasta, and the chicken and mushrooms back to the pot. Stir well.
- Finish the tetrazzini: 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. Taste for seasoning and adjust with salt and pepper if needed. Remove from heat and garnish with Parmesan cheese and parsley.
FAQs and Expert Tips
FAQs
I have to preface this by saying that I always thought tetrazzini was an Italian dish, but no it turns out it’s an American recipe! It was actually named after an opera singer, interesting huh? Tetrazzini is a dish that’s usually made with either diced poultry, seafood, or mushrooms. It’s prepared in a butter/cream sauce with lots of Parmesan cheese. It’s usually served over linguine or spaghetti and garnished with parsley and even more cheese.
Since dried pasta and fresh pasta require different cooking times, it is important to know the difference. We used dried linguini, but spaghetti or fettuccini also work. If using fresh pasta, you will not need all the liquid, plus it will cook a lot faster.
Expert Tips
- If you prefer a brown crusty top, after adding the Parmesan cheese place the pot in the oven and bake for 15 minutes at 375°F. Make sure you use an oven safe pot.
- This chicken tetrazzini is ideal for freezer meal. Prepare it as instructed, including topping it with Parmesan cheese, cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven at 375°F for about 20 to 30 minutes.
Leftovers
Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
FREEZING
Place leftover chicken tetrazzini in an airtight container and store in the freezer for up to 3 months.
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One Pot Chicken Tetrazzini
Equipment
Ingredients
- 4 tablespoon butter unsalted, divided
- 1 chicken breast boneless and skinless, cut into cubes
- 2 cups mushrooms cleaned and sliced
- ½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 teaspoon garlic powder optional
- ¼ cup all-purpose flour
- 3 cups chicken broth low sodium
- 1 cup milk I used 2%
- 8 ounce spaghetti fettuccini or linguini, uncooked
- ¼ cup Parmesan cheese
- 2 tablespoon parsley fresh, chopped
Instructions
- Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat. Add the chicken cubes and mushrooms to the pot and cook for about 5 to 7 minutes until the chicken is no longer pink. Season the chicken with salt, pepper and garlic powder. Remove the chicken and mushroom from the pot and set aside.
- Make the sauce: Add the remaining 3 tbsp of butter to the pot and whisk in the flour. Add the chicken broth, milk and whisk well. Cook the sauce until it comes to a boil, it should thicken as the flour cooks. Turn the heat down to low, add the uncooked pasta, and the chicken and mushrooms back to the pot. Stir well.
- Finish the tetrazzini: 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. Taste for seasoning and adjust with salt and pepper if needed.
- Garnish and serve: Remove from heat and garnish with Parmesan cheese and parsley.
Recipe Notes
- If you prefer a brown crusty top, after adding the Parmesan cheese place the pot in the oven and bake for 15 minutes at 375°F. Make sure you use an oven safe pot.
- This chicken tetrazzini is ideal for freezer meal. Prepare it as instructed, including topping it with Parmesan cheese, cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven at 375°F for about 20 to 30 minutes.
- Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
- Place leftover chicken tetrazzini in an airtight container and store in the freezer for up to 3 months.
After 15 years, I finally found this amazing tetrazzini recipe and I cannot rave about it enough. The flavour is amazing! I didn’t have fresh mushrooms so I substituted a can of cream of mushroom soup, which I added after the rue and I used pappardelle noodles. ⭐️⭐️⭐️⭐️⭐️
So glad you liked it Rose!
I would love to try out this recipe with leftover chicken. When would I add the chicken?
I would add it in step 2 when you’re adding everything to the pot.