One Pot 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!
Servings: 4
Calories: 476kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 476kcal | Carbohydrates: 56g | Protein: 24g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 512mg | Potassium: 661mg | Fiber: 3g | Sugar: 6g | Vitamin A: 677IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg