This One Pot Easy Chicken Tetrazzini is perfect comfort food at its finest! It’s rich, creamy, and completely satisfying. Serve this up to your family on a weeknight or save it as an easy main at a dinner party.
Easy One Pot Easy Chicken Tetrazzini Recipe
Worried about dinner tonight? I’ve got you covered. This One Pot Easy Chicken Tetrazzini recipe is so simple and always a crowd favorite!
This pasta dish is creamy, cheesy, and completely satisfying.
So not only are you putting a fabulous meal on the table but you’re left with ONE PAN to clean when all is said and done. No boiling or draining pasta water! Easy peasy is the way to go here.
And the best part?
It’s delicious. Like, really, really delicious. And it’s just easy to throw together, so let’s get into it.
Ingredients You’ll Need
- Chicken (I use chicken breasts)
- Salt and black pepper
- Olive oil
- Butter
- Fresh mushrooms
- Onion
- Garlic, minced
- Dry white wine
- Pasta (see notes in the recipe card)
- Milk
- Chicken stock
- Heavy cream
- Parmesan cheese
- Cream cheese (optional)
- Parsley (optional)
- Shredded mozzarella cheese
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Preheat the oven to 350º F (180º C). Season chicken with salt and pepper.
- Cook the chicken in a large oven-safe skillet for 3 – 5 minutes until lightly golden and cooked through.
- Add the mushrooms and sauté. Transfer chicken and mushrooms mixture to a plate. Reserve.
- Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes.
- Add milk and chicken stock to the skillet; bring to boil. Then add uncooked pasta and mix to combine. Cover, reduce heat to medium and cook for 12 minutes, stirring occasionally, or until the pasta is tender.
- Add cream, parmesan and cream cheese, if using, and mix. Simmer, occasionally stirring, for about 2 minutes, until sauce is thickened. Add parsley and mix to combine.
- Add the cooked chicken and mushrooms to the skillet; mix to combine. Sprinkle the mozzarella cheese over the pasta. Bake, uncovered, until golden brown on top and the sauce bubbles, about 20 minutes.
- Serve immediately.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Storing & Freezing Instructions
This recipe keeps well in the refrigerator for up to 3 days. Reheat it gently on low heat in the microwave, or in a small saucepan over low heat on the stove, you might need to add a couple of tablespoons of milk, chicken stock, or water.
Sign up with your email address to receive egg-free recipes.
To freeze, make as instructed, cover tightly, and freeze for up to 2 months. When ready to eat, let thaw in the fridge overnight before baking in the oven.
Make-Ahead Tip: undercook the noodles a bit and assemble everything, but do not bake until ready to eat
WHAT TO SERVE WITH CHICKEN TETRAZZINI?
Some of our go-to sides for it include:
- Dinner rolls
- Sweet Plantains
- Roasted veggies
LOOKING FOR MORE ONE-POT RECIPES?
- One Pot Easy Thai Chicken with Rice
- One Pot Creamy Alfredo Rigatoni with Bacon and Peas
- Sheet Pan Mustard Salmon Dinner
- Easy Sheet Pan Beef Fajitas
- Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
One Pot Easy Chicken Tetrazzini
Ingredients
- 1 1/2 lb (700 g) chicken breast, cut into 1-inch pieces
- 2¼ teaspoons salt
- 1¼ teaspoons freshly ground black pepper
- 4 tablespoons (60 ml) olive oil
- 2 tablespoons (30 g) butter
- 8 oz (226 g) fresh mushrooms, sliced
- 1/2 cup onion, finely chopped (about a medium onion)
- 5 garlic cloves, minced
- 1/4 cup (60 ml) dry white wine
- 12 oz (340 g) penne pasta (see notes)
- 3 cups (720 ml) milk (I use whole milk)
- 2 cups (480 ml) chicken stock
- 2 cups (480 ml) heavy cream
- 1 cup Parmesan cheese, grated
- ¼ cup cream cheese (optional)
- 1/4 cup parsley, chopped + more to garnish
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350º F (180º C).
- Season chicken with salt and pepper.
- Heat 3 tablespoons olive oil in a large skillet (NOTE: use an oven-safe skillet large enough to fit the pasta) over medium-high heat. Add chicken and cook for 3 – 5 minutes until lightly golden and cooked through.
- Add the mushrooms and sauté until the liquid from the mushrooms evaporates, and the mushrooms become slightly golden, about 2-3 minutes. Transfer chicken and mushrooms to a plate. Reserve.
- Add the remaining tablespoon of oil and the butter to the same skillet. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes. Add the wine and simmer until it evaporates, about 2 minutes.
- Add milk and chicken stock to the skillet; bring to boil. Then add uncooked pasta and mix to combine. Cover, reduce heat to medium, and cook for 12 minutes, stirring occasionally, or until the pasta is tender.
- Once the pasta is tender, add cream, parmesan, and cream cheese, if using, and mix. Simmer, occasionally stirring, for about 2 minutes, until sauce is thickened. Add parsley and mix to combine.
- Add the cooked chicken and mushrooms to the skillet; mix to combine. Sprinkle the mozzarella cheese over the pasta. Bake, uncovered until the cheese is melted and golden brown and the sauce bubbles, about 20 minutes.
- Serve immediately.
- One Pot Easy Thai Chicken with Rice
- One Pot Creamy Alfredo Rigatoni with Bacon and Peas
- Sheet Pan Mustard Salmon Dinner
- Easy Sheet Pan Beef Fajitas
- Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
Nutrition
-
- 7-Inch Knife
-
- Everyday Pan
-
- Measuring Cup Set
-
- Silicone Spatula
Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Twitter, and Facebook for more fun!
