easy one pot chicken tetrazzini
every weekend, usually after basketball games, I gather my coffee, a few cookbooks, and any magazines that accumulated over the week. I pour over the pages hoping that a weeks’ worth of meals suddenly jumps off the pages. with the help of Ian, and usually a few suggestions from the kids, I scribble my list and head to the store.
I love the process of making my list, although once at the store, I usually add pretty much the same items week after week. a few bags of flour, sugar, butter, plenty of cheese and yogurt, berries, greens, and chicken.
you can pretty much bet that on any given Sunday you will find a slow cooker full of chicken breasts on the counter. I don’t always have a plan for the chicken, but shredded chicken never goes to waste. When all else fails I throw it on salads, in rice bowls, sandwiches, and now this pasta.
Ian makes it well known that he would eat pasta every night of the week. the rest of us don’t necessarily agree. especially Charlie, he is not a fan. but we all fell in love with this tetrazzini. the kids love peas, so I added PLENTY, which made it easier to get them to eat the mushrooms. and the cheese, how can you not love a dish when Parmesan is added by the cup full. there’s wine in the cream sauce which adds just a hint of flavor, but you could definitely leave it out and replace it with a bit more stock.
the best part….this easy chicken tetrazzini is made in one pot.
Ingredients
- 4 Tbsp butter, divided
- 8 ounces mushrooms, sliced
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1/2 cup white wine
- salt and pepper to taste
- 8 ounces linguine, broken in half
- 2 cups of cooked and shredded chicken
- 2 cups of frozen peas
- 1 cup of grated Parmesan (plus extra for serving)
Instructions
- in a large pot melt 2 Tbsp of butter over medium heat
- add mushrooms,saute until browned (about 8 minutes), and remove from the pot
- add remaining 2 Tbsp butter, melt and stir in the flour
- add the milk, stock, and wine, cook until the sauce begins to boil and thicken (stir occasionally)
- season to taste with salt and pepper
- once thick, add pasta, chicken, and mushrooms
- reduce the heat to medium-low,you don't need to stir continuously, but stir from time to time to ensure the noodles do not clump together, and the sauce does not burn on the bottom
- after 20 minutes add the peas and 1 cup of Parmesan
- cook another 5 minutes (or until the pasta is al dente)
- serve with extra Parmesan
Notes
recipe adapted from Martha Stewart and Jo Cooks
enjoy!
one pot meals from friends
one pot chicken with quinoa – cookin canuk
one pot chicken chow mein – the recipe rebel
one pot chicken burrito bowl – no 2 pencil
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We are serious “pasta people” in my house, and I cannot wait to try this dish! I just love how creamy it looks (and loooove the mushrooms)! Also….how can you beat a lovely one-pot meal?! Love this & pinning!
thank you so much Patricia. we’ve had it two nights in a row, and I am wishing we still had leftovers
I love tetrazzini, it’s such terrific comfort food, and yours looks fabulous!
thank you. we hadn’t made it in so long,I forgot how good it was.
This looks awesome!! Your pictures are quite beautiful too. I sometimes have trouble photographing “white” foods, but yours is perfect!
thank you SO much Julie! I really appreciate that
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Looks comforting and I love one pot wonders
they are true lifesavers 🙂 thanks Rahul
This looks absolutely fabulous Heather – tetrazzini is a favorite of mine!
I absolutely hate boiling water for pasta, mostly because it is another pot to wash. Love that you solved that problem for me. With a recipe like this, I could eat pasta a lot more often.
I pretty much love anything that ave me from any more dishes!
This is awesome! A one-pot meal is the greatest ever!
one pot meals are life savers for sure 🙂 thanks Morgan
We love chicken tetrazzini at our house and yours looks fantastic! I can’t wait to try it, it looks wonderfully creamy!
thank you so much Joanie
This looks delicious! Thanks for linking up to Link Party Palooza, I am so happy to have found your site, it is darling! If you’re ever interested in contributing on my team, we’d love to have you! Have a great weekend!
wow, thanks so much Stephanie! I would love to contirbute
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This looks delicious I’m making it tomorrow! But what kind of white wine did you use? Thx!
I always just use whatever Chardonnay we have – just don’t use anything sweet