Kitchen notes · a little help before you start
One Pot Chicken Tetrazzini
One Pot Chicken Tetrazzini is made with chicken breast, chicken broth, and spaghetti.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
butter (unsalted, divided)
In the method: Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat.
chicken breast (boneless and skinless, cut into cubes)
In the method: Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat.
mushrooms (cleaned and sliced)
In the method: Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 tablespoon butter (unsalted, divided)Ingredient note
Source: 1 chicken breast (boneless and skinless, cut into cubes)Ingredient note
Source: 2 cups mushrooms (cleaned and sliced)Ingredient note
Source: ½ teaspoon salt (or to taste)Ingredient note
Source: 1 teaspoon pepper (or to taste)Ingredient note
Source: 1 teaspoon garlic powder (optional)Ingredient note
Source: ¼ cup all-purpose flourIngredient note
Source: 3 cups chicken broth (low sodium)Ingredient note
Source: 1 cup milk (I used 2%)Ingredient note
Source: 8 ounce spaghetti (fettuccini or linguini, uncooked)Ingredient note
Source: ¼ cup Parmesan cheeseIngredient note
Source: 2 tablespoon parsley (fresh, chopped )Ingredient note
Required by source directions; authorized salt/pepper exception.
How to make it
0 of 4 steps completeMake room for One Pot Chicken Tetrazzini
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Garnish and serve: Remove from heat and garnish with Parmesan cheese and parsley.
A little more help as you go
Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
A few questions you might have
What should I prepare first?
Set out the pot. Start with this step: Cook the chicken and mushrooms: Melt 1 tbsp of the butter over medium high heat.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Cook the sauce until it comes to a boil, it should thicken as the flour cooks.
Is there another preparation step to plan for?
Keep the whisking step in its stated place in the preparation.
Additional recipe notes
If you prefer a brown crusty top, after adding the Parmesan cheese place the pot in the oven and bake for 15 minutes at 375°F. Make sure you use an oven safe pot. This chicken tetrazzini is ideal for freezer meal. Prepare it as instructed, including topping it with Parmesan cheese, cover it tightly with a layer of foil and store in the freezer. When ready to eat, thaw it in the fridge the night before and pop it in the oven at 375°F for about 20 to 30 minutes. Store leftovers covered in foil, or transferred to an airtight container in the fridge for 3-4 days . Place leftover chicken tetrazzini in an airtight container and store in the freezer for up to 3 months .
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
