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Chicken Dinner One Pot Pasta Italian
4.5 from 50 votes

One Pot Chicken Tetrazzini

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By: Joanna Cismaru •11/6/22 64 Comments

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pin for chicken tetrazzini.

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!

chicken tetrazzini garnished with parmesan cheese in a white bowl.
Table of Contents Open
  • The Best Chicken Tetrazzini Recipe
  • Ingredients You’ll Need
  • How To Make Chicken Tetrazzini
  • FAQs and Expert Tips
    • FAQs
  • Frequently Asked Questions
    • What is Chicken Tetrazzini?
    • Can I use any type of pasta?
    • Expert Tips
  • Leftovers
    • Freezing
  • More Delicious Recipes To Try
  • One Pot Chicken Tetrazzini
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Chicken Tetrazzini Recipe

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.

  • 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!

Ingredients You’ll Need

overhead shot of all ingredients needed to make chicken tetrazzini.
  • 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

detailed process shots showing how to make chicken tetrazzini in one pot.
  1. 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.
  2. 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.
  3. 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

chicken tetrazzini garnished with parmesan cheese in a dutch oven.

FAQs

Frequently Asked Questions

What is Chicken Tetrazzini?

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.

Can I use any type of pasta?

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.

chicken tetrazzini garnished with parmesan cheese in a white bowl.

Expert Tips

  1. 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.
  2. 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.

chicken tetrazzini garnished with parmesan cheese in a dutch oven.

More Delicious Recipes To Try

  • Turkey Tetrazzini
  • Italian Mac And Cheese
  • Chicken With Creamy White Wine Mushroom Sauce
  • Pizza Stuffed Mushrooms
  • Garlic Butter Mushrooms
  • Creamy Parmesan Orzo with Chicken and Asparagus
  • One Pot Chicken and Orzo
  • Chicken Madeira

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

chicken tetrazzini garnished with parmesan cheese in a white bowl.
4.52 from 50 votes

One Pot Chicken Tetrazzini

Prep 10 minutes minutes
Cook 35 minutes minutes
Total 45 minutes minutes
4
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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!
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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 )

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

Equipment

  • 6 Quart Dutch Oven

Notes

  1. 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.
  2. 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.
  3. Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days.
  4. Place leftover chicken tetrazzini in an airtight container and store in the freezer for up to 3 months.

Nutrition Information

Serving: 1servingCalories: 476kcal (24%)Carbohydrates: 56g (19%)Protein: 24g (48%)Fat: 18g (28%)Saturated Fat: 10g (63%)Trans Fat: 1gCholesterol: 59mg (20%)Sodium: 512mg (22%)Potassium: 661mg (19%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 677IU (14%)Vitamin C: 4mg (5%)Calcium: 175mg (18%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

chicken tetrazzini garnished with parmesan cheese in a white bowl.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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64 Comments
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Joey High
Joey High
Posted: 4 months ago

5 stars
I thought we had spaghetti, turned out it was angel hair pasta. Sauce tasted wonderful (boyfriend even liked it), unfortunately the angel hair pasta didn’t hold up well. By the time the sauce thickened up, the angel hair deteriorated. I am going to make this again, but with either spaghetti or linguine. This is definitely a keeper recipe.

0
Reply
Leanne
Leanne
Posted: 6 months ago

5 stars
Nice to see a recipe from scratch. So many creamy dishes call for cream of chicken (which I admittedly love), but it’s so unhealthy. Thank you for your great recipes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Leanne
Posted: 6 months ago

My pleasure!

0
Reply
Kathleen Elledge
Kathleen Elledge
Posted: 6 months ago

5 stars
This was a wonderful dish to make

0
Reply
kathleen allen
kathleen allen
Posted: 7 months ago

5 stars
I made this, at my son’s request, for dinner tomorrow night. My old recipe is so tedious. This was very easy and tastes delicious. The dessert is in the freezer and I’ll mix the 4 ingredient artisan bread tonight and bake it tommorrow before they come. Add a simple spring mix salad and I’m set. I can enjoy their company, not spend time in the kitchen. Thanks, Jo, for another terrific recipe!

0
Reply
Rose
Rose
Posted: 1 year ago

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. ⭐️⭐️⭐️⭐️⭐️

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Rose
Posted: 1 year ago

So glad you liked it Rose!

0
Reply
Sasha Wagner-Ashford
Sasha Wagner-Ashford
Posted: 1 year ago

I would love to try out this recipe with leftover chicken. When would I add the chicken?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sasha Wagner-Ashford
Posted: 1 year ago

I would add it in step 2 when you’re adding everything to the pot.

0
Reply
Kathy
Kathy
Posted: 3 years ago

5 stars
Saw the recipe this morning and it sounded so good that I made it tonight. It is a delicious combination of flavors in a wonderful cream sauce! Thank you

0
Reply
Pat
Pat
Posted: 4 years ago

I’m confused. At the beginning you state to cook the pasta as instructed and set aside. On your recipe “card” you say add the pasta, chicken…back to pot….cook until pasta is al dente. So put in without cooking in pot at beginning?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Pat
Posted: 4 years ago

Sorry about that, the pasta is added to the pot uncooked, I fixed the post. 🙂

0
Reply
Maggie Cain
Maggie Cain
Posted: 4 years ago

5 stars
We loved this simple dish as a way to use up rotisserie chicken. I doubled the chicken and mushrooms, and also added onion. Really lovely, family-friendly dish.

0
Reply
Adam
Adam
Posted: 4 years ago

Thanks for the wonderful recipes Jo! I have been lurking on your blog for several weeks and have made this dish and your Romanian stuffed peppers. They both turned out great.
Your blog and recipes have been a real treat…. I will return for seconds.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Adam
Posted: 4 years ago

My pleasure, so glad you’re enjoying my recipes!

0
Reply
Robin
Robin
Reply to  Joanna Cismaru
Posted: 2 years ago

I wish you would use a sub for milk or cream. Like a plant-based sauce such as soaked snd creamed raw cashews.
I realize chicken is a meat, but switching to some plant based approaches will make healthier. Rice flour isn’t that hard to find. Bd dub for all purpose flour.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Robin
Posted: 2 years ago

Hi Robin,

Thanks for your thoughts. You can confidently do the switches you suggested to your preferred recipes to add your desired healthier approaches.

Let us know how they turn out!
A.

0
Reply
Elizabeth
Elizabeth
Posted: 5 years ago

5 stars
Excellent! This is like a really good mushroom soup with a lot of extra goodies. Due to my diet I have missed this type of soup, but thanks to you I can now enjoy it again! This can be just the soup/gravy or as you created a REALLY good dinner option. Loved it and it’s a keeper. 🙂

1
Reply
Kimberly
Kimberly
Posted: 5 years ago

HI there – I just made this recipe tonight and it tasted really good.

0
Reply
Tonya
Tonya
Posted: 5 years ago

Excellent dinner! Very tasty and the peas really add another dimension to the dish.

0
Reply
Patricia A Maddams
Patricia A Maddams
Posted: 5 years ago

This was a great after-work recipe. Everyone loved it.

0
Reply
Ed
Ed
Posted: 5 years ago

5 stars
Everyone I have served this dish to has absolutely loved it. Even going so far as to request it when they come back. It is now a staple recipe in my Kitchen and one I will always keep on hand.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ed
Posted: 5 years ago

I’m so happy you guys like this dish!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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