4.5 from 88 votes
One Pot Chicken Tetrazzini
This one pot chicken tetrazzini combines cubed chicken breast, mushrooms, and uncooked spaghetti cooked in a creamy sauce made with butter, flour, chicken broth, and milk. The pasta cooks directly in the sauce along with the chicken, creating a thick and hearty casserole-style dish finished with Parmesan cheese and fresh parsley.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
Calories:
476 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 476
% 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.