Rich and comforting, this chicken tetrazzini recipe has juicy shredded chicken, beefy baby portobello mushrooms, and a creamy sauce!
Chicken tetrazzini is such a classic dish… a comforting casserole made with chicken, mushrooms, pasta, veggies, a homemade creamy sauce and a crunchy breadcrumb topping! Perfect for a cold winter’s night or as a make-ahead meal!
Traditionally, or at least, how I’ve seen it frequently, this dish is made with spaghetti pasta. My family prefers it with egg noodles, so that’s what I’ve made to share with you all today!
If you’d prefer spaghetti, that’s something you can easily substitute.
One of the things I love about this chicken tetrazzini is that it’s made from scratch! No condensed soups whatsoever. Nothing against those soups, but I find meals taste better when made with everyday, whole ingredients.
Perhaps the best part about this meal is that is cooks in ONE pot. One pot to wash afterwards… which is perfect on those busy nights!
I typically use a shredded rotisserie chicken for this meal, but you can easily make this without that component. Just cook 2 chicken breasts until golden brown and cooked through. Remove from the pot and shred with two forks… voila! Shredded chicken. Then just use the same pot and start with the recipe as written… easy peasy!
CAN THIS CHICKEN TETRAZZINI BE MADE AHEAD OF TIME?
Good news… this one pot chicken tetrazzini can definitely be prepared the night before! Prepare as directed, but don’t bake, then cover and refrigerate overnight.
While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.
As an added bonus, the leftovers are fabulous… so lunch the next day is covered too!
TIPS AND TRICKS FOR THIS CHICKEN TETRAZZINI:
- Use baby portobello mushrooms if you can. Nothing against white button mushrooms, but the baby bellas just add such a great flavor and color!
- This recipe is also great for turkey! If you have leftovers from a holiday or turkey breast dinner, just shred them up and use in place of the chicken.. it tastes amazing!
- I usually use a rotisserie chicken, but you can make this using fresh chicken breasts. Add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Start recipe as written.
- 3.5 quart pan – my go-to pan for one pot/skillet meals! It’s pricey, but so worth it if your budget is open. For a more economical version, this is a great choice!
Recipe originally published on The Slow Roasted Italian (where I’m a monthly contributor), and syndicated here.
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- 1/2 cup plus 1 Tbsp butter, melted
- 8 oz sliced cremini (baby portobello) mushrooms
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, minced (or 1 tsp dried thyme leaves)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup heavy cream
- 16 oz egg noodles, cooked according to package directions
- 3 cups cooked, shredded chicken (see notes below for a fresh chicken breast option)
- 2 cups frozen peas
- 1 1/2 cups shredded Parmesan cheese
- 1/3 cup Panko breadcrumbs
- Preheat oven to 350 F degrees.
- Heat a large oven safe pot (like cast iron) over MED heat. Add 1/2 cup butter and melt. Add mushrooms and onion and cook, stirring occasionally, until tender, about 5-6 minutes. Add garlic and cook an additional minute.
- Stir in thyme, salt, and pepper, then add flour, stirring to coat completely.
- Add in chicken stock and heavy cream, stirring or whisking frequently to remove any flour lumps. Cook, stirring often, about 8-10 minutes, until thickened.
- Stir in prepared egg noodles, shredded chicken, frozen peas, and Parmesan cheese.
- In a small mixing bowl, combine remaining 1 Tbsp melted butter with panko breadcrumbs, then sprinkle over top of the dish. Season with additional black pepper if desired, then bake, uncovered, for 35-45 minutes until golden brown and bubbly.
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- Add a drizzle of olive oil to pot over MED heat. Season chicken breasts with salt and pepper, to taste, and cook 5-6 minutes per side, until cooked through and golden brown. Remove chicken from skillet and drain excess grease. Shred chicken with two forks and set aside. Start recipe as written.
- Prepare as directed, but don’t bake, then cover and refrigerate overnight. While the oven is preheating, let the pot sit out on the counter at room temperature, then bake according to the recipe.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.