One Pot Chicken Tetrazzini





Introduction: One Pot Chicken Tetrazzini

I needed a break from all the stews and soups I have been making lately, but I still felt like a one pot meal. This super easy chicken tetrazzini takes little effort and not much time to create a rich and filling centerpiece to a meal.


  • 2 large chicken breasts, cubed
  • 1 lb pasta (I used fusilli)
  • 8 tbsp butter
  • 1/2 cup flour
  • 4-5 cloves garlic
  • 1 lb mushrooms, sliced
  • 2 cups milk
  • 6 cups chicken broth
  • 1/4 cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste

Helpful Gear:

Step 1: Brown Chicken and Mushrooms

In a dutch oven on medium heat, melt 4 tbsp of the butter and add mushrooms, minced garlic, and cubed chicken. Stir frequently, cooking for 5-10 minutes until chicken is white (depending on the size of your cubes). Set chicken and mushroom mixture aside and drain liquid from dutch oven.

Step 2: Sauce Time

Melt the remaining butter and add flour, stir until incorporated. Add and broth and milk and bring to a boil, stirring frequently to prevent scalding. Reduce heat to low and add chicken and mushroom mixture and pasta.

Step 3: Cook

Cover and cook for 15 minutes, stirring at least every 5 minutes. Uncover and cook for an additional 10-15 minutes until pasta is cooked al dente, slowly stirring every 5 minutes and incorporating a little cheese each time.

Garnish with more cheese on top and/or chopped parsley.

Serve and Enjoy!



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    You cannot go wrong with these ingredients! Yum.

    I'm a bit confused, is the milk added at the same time as the chicken broth or at a different time? It was never stated when it gets added but is on the ingredients list. Also the recipe never says when the pasta is added, is it just the last 10-15 minutes to cook it or was it added earlier?

    Thanks for catching that! I've updated the Instructable. Basically, you add the milk with the broth and after it comes to a boil and you lower the temp, you add the pasta with the chicken and mushrooms.