This One-Pot Chicken Tetrazzini is rich, creamy, and full of flavor—with tender chicken, savory mushrooms, and a cheesy, luscious sauce that clings to every bite of pasta. It all comes together in just one pot, making cleanup a breeze. This is the kind of meal that brings everyone to the table with big smiles and happy appetites!
Oriana’s Thoughts On The Recipe
If you’re anything like me, you’ve had those days where dinner time sneaks up out of nowhere, and you’re wondering, “What in the world am I going to cook tonight?” Don’t worry—this One-Pot Chicken Tetrazzini is here to save the day! It’s rich, creamy, cheesy, and oh-so-satisfying. My family absolutely loves it, and I love how quick and fuss-free it is to make. Whether it’s a cozy weeknight dinner or you’re hosting a casual get-together, this dish always gets rave reviews.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: I usually go for boneless, skinless chicken breasts, but thighs work great too! The chicken adds heartiness and protein to the dish.
- Salt and black pepper: Essential for seasoning the chicken and balancing the creamy flavors.
- Olive oil: Helps brown the chicken and adds a light richness to the base of the dish.
- Butter: Used to sauté the veggies and bring an extra layer of flavor and silkiness.
- Fresh mushrooms: These add a wonderful umami depth and a little texture contrast to the creamy pasta.
- Onion: A flavor base that adds sweetness and aroma as it cooks down.
- Garlic, minced: Adds a savory punch that ties everything together beautifully.
- Dry white wine: Adds brightness and depth—don’t worry, the alcohol cooks off! You can swap it with more chicken stock if preferred.
- Pasta: I usually use spaghetti or linguine, but feel free to use whatever you have on hand. The pasta cooks right in the sauce, absorbing all that flavor.
- Milk: Helps create the creamy sauce. I recommend whole milk for the best results.
- Chicken stock: Adds savory depth and keeps the sauce from getting too heavy.
- Heavy cream: The key to that luxurious, rich texture. You can lighten it up with half-and-half if needed.
- Parmesan cheese: Salty, nutty, and full of flavor. It melts into the sauce and adds that extra something.
- Cream cheese (optional): I like adding a little for extra creaminess and tang—it’s totally optional but lovely.
- Shredded mozzarella cheese: Melts beautifully into the pasta, making it extra cheesy and comforting.
- Parsley (optional): Adds a fresh, bright finish. Great if you want to sprinkle some green on top.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use dairy-free butter, plant-based milk (like oat or almond), and a dairy-free cheese alternative for both the Parmesan and mozzarella. Full-fat coconut milk can work in place of heavy cream.
- Gluten-Free: Swap the pasta for a gluten-free version, and make sure the chicken stock and cheeses you use are labeled gluten-free.
- Soy-Free: If substituting, be sure to use soy-free butter and dairy alternatives. Most ingredients here are naturally soy-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep and Season the Chicken
Preheat your oven to 375º F (190º C). While that’s heating up, season your chicken with salt and pepper so it’s ready to go.
Step 2 – Sauté the Chicken and Mushrooms
Heat about 3 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook for about 3–5 minutes, until it’s lightly golden and cooked through. Then, scoop it out and set it aside on a plate. In the same skillet, toss in the mushrooms and cook them until all their liquid has cooked off and they’re starting to turn golden—this takes around 2–3 minutes. Add them to the plate with the chicken.
Step 3 – Cook the Onion and Garlic
Add the last tablespoon of oil and the butter to your skillet. Toss in the onion and garlic, and cook until the onion looks soft and translucent—about 5 minutes. Pour in the wine and let it bubble away for a couple of minutes until it’s mostly evaporated.
Step 5 – Add Liquids and Pasta
Pour in the milk and chicken stock, and bring everything to a gentle boil. Stir in the uncooked pasta, give it a good mix, and then cover the skillet. Lower the heat to medium and let it cook for about 12 minutes, stirring now and then, until the pasta is tender.
Step 6 – Make it Creamy
Once the pasta is cooked, stir in the cream, Parmesan, and cream cheese if you’re using it. Let it simmer for another couple of minutes so the sauce gets nice and creamy. Add a little parsley if you like!
Step 7 – Bring It All Together
Add the cooked chicken and mushrooms back into the skillet and mix everything together gently. Sprinkle the mozzarella cheese evenly over the top.
Step 8 – Bake to Finish
Pop the skillet into the oven and bake for about 20 minutes, or until the cheese is melted, golden, and bubbly.
Step 9 – Serve and Enjoy
Take it out of the oven, serve it up warm, and watch everyone dig in with happy faces!
Extra Recipe Tips For Success
- Use freshly grated Parmesan for the best melt and flavor—it makes a big difference!
- Want to skip the wine? No problem—just replace it with more stock and maybe a small squeeze of lemon for brightness.
Potential Recipe Challenges & Pro Tips
- Pasta sticking or clumping: Since the pasta cooks right in the sauce, it can clump if not stirred occasionally. Pro Tip: Give it a good stir every few minutes while it’s cooking to keep everything evenly coated and prevent sticking.
- Sauce getting too thick or too thin: This can happen depending on the type of pasta or the exact heat level. Pro Tip: If it’s too thick, add a splash of warm chicken stock or milk. If it is too thin, let it simmer uncovered for a few extra minutes to reduce.
Variations & Additions
- Pasta: You can use any pasta you have on hand. I like to use penne pasta because it’s smaller and bakes up well, but you can also use bowties, large macaroni noodles, or rigatoni.
- Veggies: Add a handful of frozen peas or spinach toward the end for a pop of color and extra veggies.
- Meat: Swap chicken for cooked turkey or even rotisserie chicken to save time.
- Spicy: Craving a little heat? A pinch of red pepper flakes goes a long way!
Storage and Freezing Instructions
To store: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days.
To reheat: Warm on the stovetop or in the microwave with a splash of milk or stock to loosen up the sauce.
To freeze: Let the pasta cool completely, then place it in a freezer-safe container. If possible, I recommend freezing in individual portion sizes to make reheating easier. Freeze for up to 2 months. Thaw and reheat gently.
Frequently Asked Questions
Recipe Card
One Pot Chicken Tetrazzini
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
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 the oven to 375º F (190º C). Place the oven rack in the middle position.
- 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, if using, and mix to combine.
- Add the cooked chicken and mushrooms to the skillet; mix to combine. Sprinkle the mozzarella cheese over the pasta. Cover loosely with foil. Bake 15 minutes. Remove foil, bake further 10 to 15 minutes until cheese is golden. Serve.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: Use dairy-free butter, plant-based milk (like oat or almond), and a dairy-free cheese alternative for both the Parmesan and mozzarella. Full-fat coconut milk can work in place of heavy cream.
- Gluten-Free: Swap the pasta for a gluten-free version, and make sure the chicken stock and cheeses you use are labeled gluten-free.
- Soy-Free: If substituting, be sure to use soy-free butter and dairy alternatives. Most ingredients here are naturally soy-free.
- Pasta sticking or clumping: Since the pasta cooks right in the sauce, it can clump if not stirred occasionally. Pro Tip: Give it a good stir every few minutes while it’s cooking to keep everything evenly coated and prevent sticking.
- Sauce getting too thick or too thin: This can happen depending on the type of pasta or the exact heat level. Pro Tip: If it’s too thick, add a splash of warm chicken stock or milk. If it is too thin, let it simmer uncovered for a few extra minutes to reduce.
- Use freshly grated Parmesan for the best melt and flavor—it makes a big difference!
- Want to skip the wine? No problem—just replace it with more stock and maybe a small squeeze of lemon for brightness.
- Pasta: You can use any pasta that you have on hand. I like to use penne pasta becuase it’s smaller and it bakes up well but you can use bowtie, large macaroni noodles, or rigatoni.
- Veggies: Add a handful of frozen peas or spinach toward the end for a pop of color and extra veggies.
- Meat: Swap chicken for cooked turkey or even rotisserie chicken to save time.
- Spicy: Craving a little heat? A pinch of red pepper flakes goes a long way!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Delicious, but too many ingredients. I can’t say this is a fast recipe.
Hello Sissi! Thank you for the feedback! 😊 I totally get that—some recipes do have a longer ingredient list, especially when we’re building flavor from scratch. I’m so glad you still found it delicious! 💛 And if you’re ever looking for quicker, fewer-ingredient options, I’ve got plenty of those too. Let me know what you’re in the mood for—I’m happy to help! ✨
I think a few steps are missing from this recipe… like the fact that the pasta should not be cooked first because this isn’t clear until I went back to your website and when do you add the chicken and mushrooms back in? And what temperature are you baking it at? Recipe should probably suggest preheating the oven and the temp at the start so you don’t have to wait for it to heat up later. Also this isn’t really a one pot dinner if your pot isn’t oven save. I’m disappointed not this wasn’t clearer and praying it’s edible since I’m already committed and started dinner. 👎🏼
Hello Jennifer! I apologize for the missing information. I went through the recipe and made sure everything is well explained. Thanks for the feedback and for giving it a try to my recipe.