One Pot Chicken Tetrazzini
If you’re looking for a comforting dish that brings the family together, look no further than One Pot Chicken Tetrazzini. This delicious pasta dish is rich, creamy, and packed with flavor, making it the perfect weeknight meal. With minimal cleanup and a straightforward cooking method, it’s no wonder that this recipe has become a go-to for busy home cooks. Let’s dive into why this dish deserves a spot on your dinner table.
Why It Deserves a Spot
One Pot Chicken Tetrazzini is not only a breeze to make, but it also encapsulates the essence of home-cooked comfort food. The combination of tender chicken, earthy mushrooms, and creamy sauce all enveloped in perfectly cooked pasta creates a symphony of flavors that is sure to satisfy even the pickiest eaters. Plus, the convenience of a one-pot meal means less time spent on dishes and more time enjoying your delicious creation with loved ones.
The Ingredient Lineup
To create this hearty meal, you will need the following ingredients:
- 4 tablespoons butter (unsalted, divided)
- 1 chicken breast (boneless and skinless, cut into cubes)
- 2 cups mushrooms (cleaned and sliced)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 teaspoon garlic powder (optional)
- 1 cup all-purpose flour
- 3 cups chicken broth (low sodium)
- 1 cup milk (I used 2%)
- 8 ounces spaghetti (fettuccini or linguini, uncooked)
- 1 cup Parmesan cheese
- 2 tablespoons parsley (fresh, chopped)
Equipment Breakdown
Before you get started, gather the necessary kitchen tools to streamline the cooking process:
- Large pot or Dutch oven – Perfect for combining all the ingredients in one go.
- Wooden spoon – Ideal for stirring and mixing without scratching your pot.
- Measuring cups and spoons – For precise ingredient measurements.
- Cutting board and knife – Essential for chopping your chicken and mushrooms.
One Pot Chicken Tetrazzini: From Prep to Plate
Now that you have your ingredients and equipment ready, let’s walk through the steps to create your One Pot Chicken Tetrazzini.
Step 1: Sauté the Chicken
In your large pot, melt 2 tablespoons of butter over medium heat. Add the cubed chicken breast, seasoning it with salt, pepper, and garlic powder. Sauté for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside.
Step 2: Cook the Mushrooms
In the same pot, add the remaining 2 tablespoons of butter. Once melted, toss in the sliced mushrooms. Sauté until they are tender and have released their moisture, about 4-5 minutes.
Step 3: Create the Sauce
Sprinkle the flour over the mushrooms and stir to coat. Cook for another minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer.
Step 4: Add the Pasta
Once the sauce is thickening, add the uncooked spaghetti (or your choice of pasta) to the pot. Stir well to ensure the pasta is submerged in the sauce.
Step 5: Combine and Cook
Add the cooked chicken back to the pot and stir everything together. Cover the pot and let it simmer for about 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
Step 6: Finish with Cheese
Once the pasta is cooked, remove the lid and stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.
Step 7: Serve and Garnish
Remove the pot from heat and sprinkle the dish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your homemade One Pot Chicken Tetrazzini!
International Equivalents
To give you a broader perspective, here are some international names for similar dishes:
- Italian: Tetrazzini
- Spanish: Pollo al Horno con Fideos (Baked Chicken with Noodles)
- French: Poulet Tetrazzini
- German: Hühnchen-Tetrazzini
Behind-the-Scenes Notes
- This dish can easily be customized by adding other vegetables like peas, bell peppers, or spinach.
- For a spicy kick, consider adding red pepper flakes or a splash of hot sauce.
- If you prefer a lighter version, substitute half of the pasta with zucchini noodles or whole wheat pasta.
- Leftovers taste even better the next day as the flavors meld together.
Best Ways to Store
If you have any leftovers (though they’re unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of milk or chicken broth to loosen the sauce and microwave or heat on the stove until warmed through.
Reader Q&A
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save you time and add extra flavor. Just shred the meat and fold it in during the last few minutes of cooking.
Can I make One Pot Chicken Tetrazzini ahead of time?
Yes! You can prepare the dish up to the point of adding the pasta, cover it, and store it in the fridge. When you’re ready to eat, bring it back to a simmer, add the pasta, and continue cooking.
Is there a vegetarian option for this dish?
Certainly! You can replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. Feel free to load it up with your favorite veggies too.
How do I make this gluten-free?
For a gluten-free version, substitute regular pasta with gluten-free pasta and use gluten-free all-purpose flour to make the sauce.
Desserts to Finish
After enjoying your One Pot Chicken Tetrazzini, why not indulge in a sweet treat? Consider these delightful dessert options:
Serve & Enjoy
Once you’ve plated your One Pot Chicken Tetrazzini, take a moment to admire your creation. The creamy sauce, tender pasta, and savory chicken come together to create a dish that is as pleasing to the eyes as it is to the palate. Don’t forget to snap a picture before diving in, and share your culinary masterpiece with family and friends. This dish is sure to become a beloved staple in your home, bringing warmth and satisfaction to your dinner table for years to come. Enjoy!
One Pot Chicken Tetrazzini
Ingredients
Equipment
Method
- In your large pot, melt 2 tablespoons of butter over medium heat. Add the cubed chicken breast, seasoning it with salt, pepper, and garlic powder. Sauté for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside.
- In the same pot, add the remaining 2 tablespoons of butter. Once melted, toss in the sliced mushrooms. Sauté until they are tender and have released their moisture, about 4-5 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for another minute to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a simmer.
- Once the sauce is thickening, add the uncooked spaghetti (or your choice of pasta) to the pot. Stir well to ensure the pasta is submerged in the sauce.
- Add the cooked chicken back to the pot and stir everything together. Cover the pot and let it simmer for about 10-12 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
- Once the pasta is cooked, remove the lid and stir in the Parmesan cheese until melted and creamy. Taste and adjust seasoning if necessary.
- Remove the pot from heat and sprinkle the dish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your homemade One Pot Chicken Tetrazzini!
Notes
- This dish can easily be customized by adding other vegetables like peas, bell peppers, or spinach.
- For a spicy kick, consider adding red pepper flakes or a splash of hot sauce.
- If you prefer a lighter version, substitute half of the pasta with zucchini noodles or whole wheat pasta.
- Leftovers taste even better the next day as the flavors meld together.
