Chicken Tetrazzini Recipe
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.
Servings 6 Servings
Calories 314kcal
Equipment
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
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 7g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1120mg | Potassium: 143mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 986IU | Vitamin C: 1mg | Calcium: 443mg | Iron: 1mg