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One Pot Chicken Tetrazzini | Perfect for an easy dinner, this chicken tetrazzini recipe is a comforting, incredibly creamy pasta bake with chicken, mushrooms!  This is one chicken casserole you'll be happy to eat, any time of year.  Great for make-ahead meals too! | The Chunky Chef | #chickentetrazzini #pastabake #casserole #chickenrecipes #italianrecipes
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4.39 from 18 votes

One Pot Chicken Tetrazzini

Rich and comforting, this chicken tetrazzini recipe has juicy shredded chicken, beefy baby portobello mushrooms, and a creamy sauce!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Entree, Main Course
Cuisine: American
Servings: 8 servings
Calories: 729kcal
Author: The Chunky Chef


  • 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.


To make 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.
To make ahead:
  • 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.


Calories: 729kcal