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 Chicken And Mushroom Tetrazzini
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.
Ingredients In Chicken And Mushroom Tetrazzini
Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.
- 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.
- 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.
- Parsley – Chopped finely for garnish.
How To Make Chicken And Mushroom Tetrazzini
Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.
- 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.
Storing Leftover Chicken And Mushroom Tetrazzini
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.
Craving More Chicken Pasta Recipes? Try These:
- Skillet White Chicken Lasagna
- Creamy Lemon Chicken Piccata Fettuccine
- Easy Creamy Chicken Fettuccine Alfredo
- Cajun Chicken Pasta
- Creamy Tomato Chicken Pasta
- Chicken Pesto Caprese Pasta
- One Pot Creamy Chicken Pot Pie Pasta
- Creamy Parmesan Orzo with Chicken and Asparagus
One Pot Chicken and Mushroom Tetrazzini
Ingredients
- 4 tbsp butter unsalted
- 1 chicken breast boneless and skinless, cut into cubes
- 2 cups mushrooms cleaned and sliced
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
- 1 tsp garlic powder optional
- 1/4 cup all-purpose flour
- 3 cups chicken broth low sodium
- 1 cup milk I used 2%
- 8 oz fettuccine or spaghetti, uncooked
- 1/4 cup peas frozen
- 1/4 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.
Pat says
June 11, 2019 at 9:25 amI’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?
Joanna Cismaru says
June 11, 2019 at 9:33 amSorry about that, the pasta is added to the pot uncooked, I fixed the post. 🙂
Maggie Cain says
November 6, 2018 at 6:48 pmWe 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.
Adam says
November 2, 2018 at 5:00 amThanks 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.
Joanna Cismaru says
November 3, 2018 at 10:32 amMy pleasure, so glad you’re enjoying my recipes!
Elizabeth says
June 27, 2018 at 5:56 pmExcellent! 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. 🙂
Kimberly says
June 19, 2018 at 2:51 amHI there – I just made this recipe tonight and it tasted really good.
Tonya says
June 14, 2018 at 3:20 pmExcellent dinner! Very tasty and the peas really add another dimension to the dish.
Patricia A Maddams says
May 30, 2018 at 8:29 pmThis was a great after-work recipe. Everyone loved it.
Ed says
January 23, 2018 at 1:04 pmEveryone 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.
Joanna Cismaru says
January 23, 2018 at 1:09 pmI’m so happy you guys like this dish!
Becky says
April 25, 2017 at 12:47 pmMade this today for a hearty lunch. Next time I will use half and half for a thicker sauce, and I will use minced garlic instead of the garlic powder. It did thicken up after it sat a while, but it sure had me concerned when we first started eating it (thin sauce). My husband did say “it’s a keeper”, and he’s a picky eater!