Creamy One Pot Chicken Tetrazzini
This Creamy One Pot Chicken Tetrazzini is the kind of easy dinner recipe that saves busy weeknights. Tender chicken, perfectly cooked pasta, and a rich creamy sauce all come together in one pot for a cozy meal the whole family will actually ask for again.
While you’re here, be sure to check out One Pot Cajun Pasta and Cheesy Pasta Bake too!
Anytime I can make dinner in under 30 minutes, and in one pot, I know it’ll be a hit! This chicken tetrazzini, or chicken spaghetti as some call it, is creamy, cheesy, and packed with flavor!
What is Chicken Tetrazzini
Chicken tetrazzini is a creamy American pasta dish traditionally made with cooked chicken, mushrooms, pasta, and a rich sauce that’s often baked until bubbly.
This version skips the casserole dish and turns it into an easy one pot chicken pasta recipe while keeping everything people love about the original.
Ingredients for One Pot Chicken Pasta
You don’t need too many ingredients to whip this dinner up. Here’s what you need:
- Chicken: we used chicken breast for this one, but you could definitely sub chicken thighs.
- Pasta: use a sturdy pasta like linguine noodles or spaghetti.
- Chicken Broth: this is the main liquid in the dish. It Helps cook the pasta while creating a flavorful sauce.
- Garlic and Onions: use the onions, bell pepper, and garlic to add an extra depth of flavor.
- Cheese: both parmesan cheese and mozzerella cheese are used to help make this dish extra creamy.
How to make Chicken Tetrazzini
This easy chicken tetrazzini recipe gives you all the comfort of the classic casserole version without the extra dishes, baking steps, or complicated prep. The pasta cooks directly in the creamy sauce which means more flavor in every bite and less cleanup afterward. Here’s how you make it:
Sear the chicken in the pot until golden brown.
Cut the chicken into bite size pieces and set it aside.
Saute onions and peppers in the same pot.
Add the chicken broth to the pot and bring to a simmer.
Place pasta into the pot with the broth.
Simmer until liquid is absorbed, and season well.
Once the noodles are al dente (soft, but still have a little “tooth” or bite to them), add the chicken into the pot and stir it until everything is combined.
Pro Tips for Chicken Spaghetti
- Stir often to keep pasta from sticking.
- Add extra broth if pasta absorbs too much liquid.
- Use rotisserie chicken to cut prep time.
- Freshly grate cheese for smoother melting.
Variations for Tetrazzini
Add vegetables: spinach, broccoli, peas, or kale are great additions.
Make it Spicy: add red pepper flakes or cayenne or Cajun seasoning for a subtle kick.
Swap proteins: you can add turkey, shrimp, or leftover grilled chicken.
FAQ
Absolutely. It’s one of the easiest shortcuts.
Pasta continues absorbing liquid after cooking. Add broth or cream when reheating.
Yes. Spaghetti, linguine, fettuccine, or even penne work well.
Chicken Tetrazzini Recipe
Ingredients
Chicken
- 2 tablespoons Olive oil
- 2 whole Chicken breast
- 1/2 tablespoon All purpose seasoning, such as Lawry's
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Pasta and Sauce
- 1 tablespoon Butter, unsalted
- 1/2 cup Onions and Bell peppers, diced
- 4 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Heavy cream, optional
- 12 ounces Linguine noodles
- 1 cup Parmesan cheese
- 1½ cups Mozzarella cheese, to sprinkle over the top
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Heat a large Dutch oven, braiser, or deep skillet over medium-high heat. Add the olive oil. Season the chicken breast on both sides with all purpose seasoning, Italian seasoning, garlic powder, onion powder, paprika.
- Add the chicken to the hot pan in an even layer and cook for 5–7 minutes on each side, until browned and cooked through (internal temperature should reach 165°F). Remove the chicken from the pot and set aside.
- Reduce heat to medium. Add butter and the diced onion and bell peppers directly into the same pot (don’t wipe it out, he browned bits add flavor). Cook for 4–5 minutes, stirring occasionally, until softened. Now add the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream (if using the cream). Stir well and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Reduce the heat to low, Add the linguine noodles into the pot. Press the noodles down into the liquid. Cover and cook for 10–12 minutes, stirring every 2–3 minutes to prevent sticking, until pasta is tender and most of the liquid has absorbed.
- Add the parmesan cheese and half of the mozzarella cheese, stirring until smooth and creamy.
- Add the cooked chicken back into the pot and stir until fully coated in the sauce. Let everything simmer together for 2–3 minutes so the flavors combine.
- If the sauce becomes too thick, add a splash of chicken broth or heavy cream until you reach your desired consistency.
- Remove from heat and garnish with chopped fresh parsley and extra parmesan and mozzarella cheese if desired. Serve immediately while hot and creamy.
Notes
Equipment
Be sure to tag me on Instagram or Facebook when you make this Texas Twinkie recipe! I would love to see your creation, and give you a shoutout!
