One Pot Chicken and Mushroom Tetrazzini
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One Pot Chicken and Mushroom Tetrazzini – a simple but creamy, rich and delicious pasta dish with chicken and mushrooms. Ready in 45 minutes from start to finish. Perfect for busy weeknights!
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 dish is how versatile it is, you can add whichever veggies you like but today I opted to keep it simple with shiitake mushrooms and peas.
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 and mushroom 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!
What Is Tetrazzini?
Now 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.
Ingredient Notes
- Pasta – Uncooked fettuccine or spaghetti.
- Butter – Unsalted please so as to control our salt level.
- 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 for this dish.
- Veggies – Just shiitake mushrooms and frozen peas today. Regular cremini mushrooms or white mushrooms work as well.
- Seasoning – Add salt and pepper to taste and garlic powder to create depth in this dish.
- 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.
- 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 And Mushroom Tetrazzini
- Cook the chicken: Melt 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.
- Create the sauce: Add more butter to the pot and whisk in the 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 pasta, 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. Add the peas and season with salt and pepper if needed. Remove from heat and garnish with Parmesan cheese and parsley.
Leftovers
Good news, you can freeze tetrazzini! Place in an airtight container and freeze once cool and the dish should last for up to 3 months. Thaw completely, then bake for 20 minutes until heated through at 350 F degrees. You can also store it in an airtight container in the fridge for 3 – 4 days.
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One Pot Chicken and Mushroom Tetrazzini
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 4
One Pot Chicken and Mushroom Tetrazzini – a simple but creamy, rich and delicious pasta dish with chicken and mushrooms. Ready in 45 minutes from start to finish. Perfect for busy weeknights!Â
Equipment
Ingredients
- 4 tbsp butter unsalted
- 1 chicken breast boneless and skinless, cut into cubes
- 2 cups mushrooms cleaned and sliced
- ½ tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tsp garlic powder optional
- ¼ cup all-purpose flour
- 3 cups chicken broth low sodium
- 1 cup milk I used 2%
- 8 oz fettuccine or spaghetti, uncooked
- ¼ cup peas frozen
- ¼ cup Parmesan cheese
- 2 tbsp parsley fresh, chopped
Instructions
- 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 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 pasta, 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.
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 degrees. Make sure you use an oven safe pot.
- You can freeze tetrazzini! Place in an airtight container and freeze once cool and the dish should last for up to 3 months. Thaw completely, then bake for 20 minutes until heated through at 350 F degrees. You can also store it in an airtight container in the fridge for 3 – 4 days.
Nutrition Information:
Calories: 492kcal (25%)Carbohydrates: 55g (18%)Protein: 24g (48%)Fat: 19g (29%)Saturated Fat: 10g (63%)Cholesterol: 106mg (35%)Sodium: 521mg (23%)Potassium: 670mg (19%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 765IU (15%)Vitamin C: 7.5mg (9%)Calcium: 176mg (18%)Iron: 2.5mg (14%)
