One Pot Chicken Tetrazzini
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
476 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pot Chicken Tetrazzini
Description
One Pot Chicken Tetrazzini begins by sautéing chicken cubes and sliced mushrooms in butter seasoned with salt, pepper, and optional garlic powder. After removing the chicken and mushrooms, a roux is made by whisking butter and flour together, then gradually adding chicken broth and milk to create a creamy sauce. The uncooked pasta is added back along with the chicken and mushrooms, then covered and cooked until the pasta is tender and al dente.
The combination of cooking pasta in the sauce allows the starch to thicken it naturally, producing a rich consistency enhanced at the end with Parmesan cheese and chopped parsley for freshness. The optional step to bake the dish briefly adds a browned crust to the top for additional texture.
This dish can be made in advance and frozen as a complete casserole. When freezing, cover tightly and thaw in the refrigerator before baking. Leftovers keep well refrigerated for several days and also freeze for up to three months, making this a convenient meal option.
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 black 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
- For a browned crust on top, bake the dish at 375°F for 15 minutes after adding Parmesan.
- This tetrazzini freezes well as a casserole; thaw in the fridge before reheating in the oven.
- Store leftovers covered in the fridge for 3 to 4 days or freeze up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 476kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 24g | 48% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 512mg | 21% |
| Potassium | 661mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 4mg | 4% |
| Calcium | 175mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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