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Easy Chicken Tetrazzini

When you need to get dinner for the whole family on the table quickly, make this EASY, no fuss One Pan Chicken Tetrazzini recipe!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 6
Calories: 730 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 12 ounces broad egg noodles , cooked al dente
  • 2 boneless skinless chicken breasts
  • 2 teaspoons fine sea salt , divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 4 tablespoons olive oil , divided
  • 1/2 yellow onion , chopped
  • 2 cups baby bella mushrooms , sliced
  • 1 cup frozen green peas
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1/2 cup heavy cream
  • 1 1/2 cups milk , whole or 2% preferred
  • 2 cups Parmesan Cheese , shredded and divided
  • 1/2 cup bread crumbs

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Combine 1 teaspoon of the salt, pepper, and garlic powder in a small bowl. Season chicken breast on all sides with the seasoning mixture. Set aside.
  3. Heat 2 tablespoon of the olive oil in a large oven safe skillet over medium-high heat.
  4. When the oil is warm, place the chicken in the pan and cook for 4-5 minutes on each side, cooking until the chicken is just cooked through (165°F). Remove the chicken from the pan and set aside to cool. When cooled, shred the chicken using 2 forks.
  5. Reduce the heat to medium-low and add the remaining 2 tablespoons of olive oil to the pan if needed. Saute the onion in the pan and toss it frequently until soft and fragrant, approximately 2-3 minutes. Add the sliced mushrooms and cook for another 3 minutes. Finally, add the frozen peas along with the remaining 1 teaspoon of salt and saute for another 2 minutes. Vegetables should be soft. Remove the vegetables from the pan and set aside.
  6. Reduce heat to low and add the butter to the pan. When the butter is fully melted and starts to bubble, add the flour and mix into a paste. Slowly pour in the heavy cream as you stir the mixture with a wooden spoon.
  7. Keep stirring as you pour in the milk in small increments. You should be left with a smooth creamy mixture. Pour in 1 cup of the parmesan cheese and stir until just melted.
  8. Add the cooked egg noodles, shredded chicken and sautéed vegetables into the pan with the cheese sauce and toss to combine. Top the mixture with another cup of shredded parmesan cheese and the bread crumbs.
  9. Bake in the oven for 20 minutes at 375°F. Top with fresh parsley and serve warm.
  10. If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Information

Calories 730kcal (37%) Carbohydrates 61g (20%) Protein 34g (68%) Fat 39g (60%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 148mg (49%) Sodium 1469mg (61%) Potassium 614mg (18%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1116IU (22%) Vitamin C 11mg (12%) Calcium 532mg (53%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 730

% Daily Value*

Calories 730kcal 37%
Carbohydrates 61g 20%
Protein 34g 68%
Fat 39g 60%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 148mg 49%
Sodium 1469mg 61%
Potassium 614mg 13%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1116IU 22%
Vitamin C 11mg 12%
Calcium 532mg 53%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.