Introduction: One Pot Chicken Tetrazzini

About: I'm a 49 year old Systems Architect living in the Midwestern United States. After travelling the world for 20 years as a consulting architect I became disabled, as a result, I am now embracing a Slow life. F…

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

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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!