One Pot Chicken Tetrazzini at the Table

a bowl of chicken tetrazzini topped with herbs with a fork sticking out

Our One-Pot Chicken Tetrazzini is so decadent and rich, it will transport you straight to early 20th-century San Francisco! Not only is this silky, dreamy pasta dish absolutely tasty, but it’s also super simple to make and clean up.

What is chicken tetrazzini?

Tetrazzini is a chicken pasta dish that was first cooked sometime in the first decade of the 1900s by a chef at the Palace Hotel in San Francisco. Chef Ernest Arbogast cooked this signature dish for the famous opera singer Luisa Tetrazzini. The dish is rich and indulgent, just like the voice of an opera singer!

Tetrazzini is described as a type of meat (generally chicken) prepared with pasta and a cream sauce with mushrooms, sprinkled with cheese, and baked in the oven. Our take on it skips the oven-baking step in favor of cooking it in one pot on the stove!

What is one pot pasta

We love one-pot pasta recipes like this crack chicken pasta and our one pot chicken broccoli rotini. ! It’s such a simple and simple way to make super-fragrant, rich pasta dishes. Essentially, we cook everything in one pot — which really cuts down on the amount of dishes you’ll need to do later! We also often swap out pasta water for broth. Between the flavorful broth and the ingredients simmering alongside the pasta, we can enhance the flavor of the noodles themselves!

If you love this concept, then you have to try our One Pot Caprese Pastathat’s just delish. You can also find a compilation of five of our go-to one pot pasta dishesand try those out, as well! We are confident that once you try one, you’ll want to try them all.

tongs lifting a serving of one pot chicken tetrazzini from a pot

Why we love One Pot Chicken Tetrazzini

We love how rich and decadent this dish is. It’s so simple to make and simple to clean up, but what we love most about this dish is how flavorful it is. The noodles, cooked in broth alongside the mushrooms and chicken, are extra tasty. On top of that, it’s silky, cheesy, and a total crowd-pleaser! This is definitely the dish for you if you’re looking to indulge in something a little extra decadent.

How to make One Pot Chicken Tetrazzini

In a large enameled or heavy pot add olive oil on medium high heat.
Add diced chicken, oregano, salt, pepper, and mushrooms. Sauté until the chicken is no longer pink, about 3-4 minutes
Add uncooked pasta and broth, bring to a boil, then cover and reduce heat to medium low and cook for 8-10 minutes or until pasta is al-dente.
Add parmesan, heavy cream, and cream cheese.
Stir together until thoroughly blended and silky.
Garnish with Italian flat-leaf parsley.

Common Questions about One Pot Chicken Tetrazzini

Can I use rotisserie chicken for one pot tetrazzini?

Absolutely! Just shred it or dice it, then toss it in toward the end of cooking since it’s already cooked. This cuts your prep time practically in half and adds that memorable rotisserie flavor to your tetrazzini.

What type of pasta works finest for one pot chicken tetrazzini?

Any long pasta like linguine or fettuccine works perfectly! Medium shapes like penne or rotini are fantastic too and sometimes easier to stir. Just make sure to adjust your liquid slightly — thicker pasta may need a splash more broth.

Why is my one pot chicken tetrazzini too soupy?

You may just need to give the pasta a little more time to absorb the liquid. Let it sit uncovered for 5 minutes after cooking — the sauce will thicken up as it cools. If it’s still too soupy, a speedy fix is sprinkling in some more grated parmesan, which helps thicken things up while adding more cheesy goodness!

What vegetables can I add to one pot chicken tetrazzini?

Mushrooms are classic, but this dish is super versatile! Peas, bell peppers, and spinach all mix in beautifully and add color, too. You can also throw in a handful of baby spinach right at the end and just let it wilt into the sauce.

a bowl of one pot chicken tetrazzini with a fork sticking out

the Ayyem kitchenServings: 8 servings

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

This one pot chicken tetrazzini is so simple to make and requires less that 20 minutes! It’s silky, simple, and finest of all, simple clean up! Email

Ingredients

1 Tablespoon olive oil
8 ounces chicken breast cubed
2 teaspoons dried oregano
1 teaspoon salt to taste
½ teaspoon black pepper to taste
8 ounces shiitake mushrooms sliced
16 ounces pot sized linguini
4 cups low-sodium chicken broth
3/4 cup parmesan
1/3 cup heavy cream
1/2 cup whipped cream cheese
Parsley for garnish

Instructions

In a large enameled or heavy pot add olive oil on medium high heat.1 Tablespoon olive oil
Add diced chicken, oregano, salt, pepper, and mushrooms. Sauté until the chicken is no longer pink, about 3-4 minutes 8 ounces chicken breast, 2 teaspoons dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 8 ounces shiitake mushrooms
Add uncooked pasta and broth, bring to a boil, then cover and reduce heat to medium low and cook for 8-10 minutes or until pasta is al-dente.16 ounces pot sized linguini, 4 cups low-sodium chicken broth
Add parmesan, heavy cream, and cream cheese.1/3 cup heavy cream, 3/4 cup parmesan, 1/2 cup whipped cream cheese
Stir together until thoroughly blended and silky.
Garnish with Italian flat leaf parsley.Parsley for garnish