One Pot Chicken Tetrazzini is the kind of dinner that feels like a warm hug: creamy, comforting, and easy enough for a weeknight but pretty enough for company. This version keeps things simple and streamlined by cooking everything in one pot — no draining, no fuss. Tender cubes of chicken and earthy mushrooms simmer in a silky sauce that coats strands of spaghetti, finished with a sparkle of Parmesan and bright parsley. It’s a cozy, satisfying meal that comes together quickly and makes excellent leftovers.

Why you’ll love this One Pot Chicken Tetrazzini

There are a few reasons this dish might become a regular in your rotation. First, cooking pasta directly in the sauce means fewer dishes and more flavor as the noodles absorb the savory broth. Second, the method uses familiar pantry staples and a short ingredient list, which is perfect when you want something delicious without a long grocery list. Finally, it’s adaptable — swap in a different pasta shape, add extra vegetables, or swap the protein if you like. The creaminess comes from a simple combination of milk and a small amount of flour, so you get richness without needing heavy cream.

Ingredients

4 tablespoon butter (unsalted, divided)
1 chicken breast (boneless and skinless, cut into cubes)
2 cups mushrooms (cleaned and sliced)
½ teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 teaspoon garlic powder (optional)
¼ cup all-purpose flour
3 cups chicken broth (low sodium)
1 cup milk (I used 2%)
8 ounces spaghetti (fettuccini or linguini, uncooked)
¼ cup Parmesan cheese
2 tablespoon parsley (fresh, chopped)

Equipment

Large, deep skillet or wide saucepan with a lid
Wooden spoon or silicone spatula
Sharp knife and cutting board
Measuring cups and spoons

Step-by-step instructions

Follow these steps in order. The process is broken down into clear actions so you can move smoothly from browning the chicken to stirring in the pasta and finishing with cheese and herbs.

Melt butter and brown the chicken: In a large, deep skillet or wide saucepan, melt 2 tablespoons of the unsalted butter over medium-high heat. Add the cubed chicken breast in a single layer. Sear the pieces for about 3–4 minutes without moving them too much so they develop a little color, then stir and cook another 2–3 minutes until the chicken is mostly cooked through. Remove the chicken from the pan and set it aside on a plate.
Sauté the mushrooms: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5–6 minutes.
Season the mixture: Sprinkle the ½ teaspoon salt, 1 teaspoon pepper, and the optional 1 teaspoon garlic powder over the mushrooms. Stir to combine and let the seasonings bloom for about 30 seconds.
Add the flour to thicken: Sprinkle the ¼ cup all-purpose flour evenly over the mushrooms and stir well to coat. Cook the flour with the mushrooms for about 1 minute to remove any raw flour taste, stirring constantly so it does not stick or burn.
Build the sauce: Gradually pour in the 3 cups chicken broth while stirring to dissolve the flour into the liquid, creating a smooth sauce. Next, stir in the 1 cup milk. Increase the heat slightly and bring the mixture to a gentle simmer. Stir frequently to prevent scorching.
Add the dry pasta: Break the 8 ounces spaghetti into halves or thirds if needed so it fits in the pan. Add the uncooked spaghetti (or fettuccini or linguini) into the simmering sauce, pressing it down so the strands are mostly submerged. Reduce the heat to maintain a low simmer and cover the pan with a lid. Let the pasta cook for about 8–10 minutes, stirring every 2–3 minutes to prevent sticking and to help the pasta release starch evenly into the sauce.
Return the chicken and finish cooking: After the pasta has softened but still has a little bite, return the seared chicken pieces to the pan. Stir to combine and allow everything to simmer together for another 2–4 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the pasta is tender to your liking.
Stir in cheese and herbs: Remove the pan from the heat. Sprinkle in the ¼ cup Parmesan cheese and the 2 tablespoons chopped parsley. Stir until the cheese melts and the sauce becomes creamy and well combined. Taste and adjust seasoning with additional salt or pepper if needed.
Rest and serve: Let the tetrazzini rest in the pan for 2 minutes to thicken slightly. Spoon generous portions into bowls or onto plates, garnishing with an extra sprinkle of Parmesan and a bit more chopped parsley if desired. Serve warm.

Tips for success

Use a wide, deep pan: A large skillet or shallow saucepan gives the pasta room to spread out so it cooks evenly in the sauce.
Don’t overcrowd the chicken: Browning the chicken in a single layer develops flavor. If your pan is small, brown in two batches.
Stir the pasta often: Frequent stirring prevents clumping and helps the strands cook evenly while releasing starch that thickens the sauce.
Adjust liquids as needed: If the sauce becomes too thick before the pasta is fully cooked, add a splash of extra broth or milk to loosen it. If it’s too thin at the end, cook uncovered for a minute or two to reduce.
Grate fresh Parmesan: Freshly grated cheese melts more smoothly than pre-grated varieties and gives a brighter flavor.

Variations and add-ins

One Pot Chicken Tetrazzini is an excellent base for customization. Consider these swaps and add-ins to make it your own:

Add a handful of frozen peas or spinach during the final 2–3 minutes of cooking for quick, vibrant greens.
Stir in sun-dried tomatoes for a tangy note, or a splash of white wine with the broth for a deeper flavor.
Swap the mushrooms for sliced bell peppers, zucchini, or a mix of wild mushrooms for extra depth.
For a cheesier bake, transfer the finished pasta into an ovenproof dish, top with extra Parmesan and breadcrumbs, and broil for 2–3 minutes until golden.

Make-ahead and storage

This dish reheats beautifully. Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to restore creaminess. You can also freeze portions in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

Serving suggestions

Serve this One Pot Chicken Tetrazzini with a crisp green salad or simple roasted vegetables to balance the richness. A light, tangy vinaigrette pairs especially well, cutting through the creamy sauce. A crusty bread or garlic toast is also lovely for sopping up any remaining sauce.

Nutrition snapshot

Portion sizes and exact nutrition values will vary based on your specific ingredients, but this recipe balances protein, carbohydrates, and dairy for a filling, family-friendly meal. Using low-sodium broth and moderating added salt helps keep sodium levels in check.

Final thoughts

This One Pot Chicken Tetrazzini is proof that quick, comforting dinners don’t need a long list of steps or a cabinet full of ingredients. With a little butter, a handful of pantry staples, and simple technique, you get a creamy, crowd-pleasing dinner with minimal cleanup. Whether you’re feeding picky eaters, hosting friends, or meal-prepping for the week, this recipe checks the boxes for taste, convenience, and comfort.

Enjoy the cozy, saucy, noodle-forward goodness — and if you try a twist on this recipe, I’d love to hear what you added!

One Pot Chicken Tetrazzini

A creamy, one-pot chicken pasta baked-like skillet dish that's ready in under an hour.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

4 tablespoons unsalted butter divided
1 breast chicken breast boneless, skinless, cut into 1-inch cubes
2 cups mushrooms cleaned and sliced
1/2 teaspoon salt or to taste
1 teaspoon black pepper or to taste
1 teaspoon garlic powder optional
1/4 cup all-purpose flour
3 cups chicken broth low sodium
1 cup milk 2% recommended
8 ounces spaghetti uncooked (or fettuccine/linguine)
1/4 cup Parmesan cheese
2 tablespoons parsley fresh, chopped

Equipment

6‑quart Dutch oven or large heavy pot
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Whisk

Method

Melt 1 tablespoon of the butter in the Dutch oven over medium-high heat.
Add the cubed chicken and sliced mushrooms and cook, stirring occasionally, until the chicken is no longer pink and mushrooms are softened, about 5–7 minutes.
Season the chicken and mushrooms with 1/2 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon garlic powder (if using). Remove the mixture from the pot and set aside.
Add the remaining 3 tablespoons of butter to the pot and melt over medium heat, then whisk in 1/4 cup all-purpose flour to make a roux and cook for 1–2 minutes.
Gradually whisk in 3 cups chicken broth and 1 cup milk until smooth, bring the sauce to a gentle boil, and allow it to thicken slightly while stirring.
Reduce heat to low, return the chicken and mushrooms to the pot, add the uncooked 8 ounces spaghetti (break in half if needed to fit), and stir to combine, ensuring pasta is submerged.
Cover and cook over low heat for 20–25 minutes, stirring often to prevent sticking, until the pasta is al dente and the sauce has thickened.
Remove from heat, stir in or sprinkle 1/4 cup Parmesan cheese and 2 tablespoons chopped parsley, taste, and adjust seasoning if needed, then serve.

Notes

For a browned top, place the pot in a 375°F oven for 15 minutes if oven-safe.
This dish can be prepared for freezing; top with Parmesan and freeze covered.
Thaw frozen tetrazzini overnight in the refrigerator before reheating in the oven.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Freeze leftovers in an airtight container for up to 3 months.