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Chicken Tetrazzini in a white skillet

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
Keyword chicken, creamy, easy, one pot, pasta
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Calories 699kcal


  • 1 1/2 lb chicken breast, cut into 1-inch pieces
  • teaspoons salt
  • teaspoons freshly ground black pepper
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz fresh mushrooms, sliced
  • 1/2 cup onion, finely chopped (about a medium onion)
  • 5 cloves garlic, minced
  • 1/4 cup dry white wine
  • 12 oz (340 gr) penne pasta (see notes)
  • 3 cups milk
  • 2 cups chicken stock
  • 2 cups 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


  • Season chicken with salt and pepper.
  • Heat 3 tablespoons oil over in large skillet (use a 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 pale golden, about 2-3 minutes. Transfer chicken and mushrooms mixture 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 pasta and mix to combine. Cover, reduce heat to medium and cook for 12 minutes, stirring occasionally, or until the pasta is tender.
  • Add cream, parmesan and cream cheese, if using, and mix. Simmer, stirring occasionally, for about 2 minutes, until sauce is thickened. Add parsley and mix to combine.
  • Sprinkle the mozzarella cheese over the pasta. Bake, uncovered, until golden brown on top and the sauce bubbles, about 20 minutes.
  • Serve immediately.


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.


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