Easy One Pot Easy Chicken Tetrazzini Recipe
Worried about dinner tonight? I’ve got you covered. This One Pot Easy Chicken Tetrazzini recipe is so simple and always a crowd favorite! This pasta dish is creamy, cheesy, and completely satisfying. So not only are you putting a fabulous meal on the table but you’re left with ONE PAN to clean when all is said and done. No boiling or draining pasta water! Easy peasy is the way to go here. And the best part? It’s delicious. Like, really, really delicious. And it’s just easy to throw together, so let’s get into it.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
Chicken (I use chicken breasts) Salt and black pepper Olive oil Butter Fresh mushrooms Onion Garlic, minced Dry white wine Pasta (see notes in the recipe card) Milk Chicken stock Heavy cream Parmesan cheese Cream cheese (optional) Parsley (optional) Shredded mozzarella cheese
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Storing & Freezing Instructions
This recipe keeps well in the refrigerator for up to 3 days. Reheat it gently on low heat in the microwave or in a small saucepan over low heat on the stove, you might need to add a couple of tablespoons of milk, chicken stock, or water. To freeze, make as instructed, cover tightly, and freeze for up to 2 months. When ready to eat, let thaw in the fridge overnight before baking in the oven. Make-Ahead Tip: undercook the noodles a bit and assemble everything, but do not bake until ready to eat
Serving Ideas
Some of our go-to sides for it include:
Dinner rolls Sweet Plantains Roasted veggies
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