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Chicken Tetrazzini with melted cheese on top
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One Pot Easy Chicken Tetrazzini

This pasta and chicken dish 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!
Course dinner
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Calories 699kcal
Author Oriana Romero

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.

Notes

 
PASTA: this time I used penne pasta, but you can use linguine or spaghetti or any type of pasta you want, just make sure to adjust the cooking time (step 5) according to the type of pasta you are using.
 
STORE: Place in the refrigerator for up to 3 days.
 
FREEZE: Make as instructed, cover tightly, and freeze for up to 2 months. When ready to eats, let thaw in the fridge overnight before baking in the oven.
 
MAKE AHEAD: Undercook the noodles a bit and assemble everything, but do not bake until ready to eat.
 
REHEAT: Reheat it gently on low heat in the microwave, or in a small saucepan over low heat on the stove.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 699kcal | Carbohydrates: 43g | Protein: 35g | Fat: 42g | Fiber: 2g | Sugar: 8g