Classic comfort food is made simple in this delicious Easy Chicken Tetrazzini prepared in ONE POT on the stovetop… it’s a quick and easy dinner that everyone can agree on and a family favorite pasta dish that will satisfy even the pickiest eaters!
By utilizing the convenience of a store-bought rotisserie chicken (or leftover cooked chicken), this one pot wonder comes together in 40 minutes from start to finish. Instead of a baked casserole, this recipe is prepared in one pot on the stovetop for convenience and easy cleanup!
I knew there had to be a way to make this classic recipe simple and easy, so I based this recipe off of my creamy taco spaghetti (that’s also prepared in one pot). The end result was a creamy and cheesy, hassle-free chicken tetrazzini.
Easy Chicken Tetrazzini Ingredients
- Chicken – fully cooked shredded or cubed chicken. Feel free to swap out the chicken with leftover roasted turkey!
- Mushrooms – I used baby Portobello (cremini) mushrooms. White mushrooms can also be used.
- Spaghetti noodles – you’ll need to break your noodles in half, but you can also buy the “pot-sized” noodles that are shorter in length.
- Chicken broth – I use low sodium to have more control over the saltiness of this dish.
- Sour cream
- Butter
- Yellow onion
- Salt and black pepper
- Garlic
- Frozen peas
- Cream cheese – five ounces, cubed and brought to room temperature.
How to Make One Pot Chicken Tetrazzini
Following is a brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Melt butter in a 6-quart Dutch oven or soup pot. Add onions and mushrooms and cook until softened, stirring frequently. Add garlic and cook an additional 30 seconds.
- Add chicken broth, noodles, cooked chicken, peas, salt and pepper. Bring to a boil, then reduce heat as necessary to maintain a simmer.
- Cover and simmer for 20 minutes, or until most of the liquid is absorbed and noodles are tender.
- Add cream cheese and sour cream. Stir until smooth and combined.
Remember that this delicious pasta dish can also be prepared with leftover cooked turkey – a perfect way to recycle turkey after Thanksgiving. Comfort food deliciousness made EASY!
Storage
Allow to cool and store in an airtight container in the refrigerator for up to 3 days.
More Leftover Chicken Recipes
If you love the convenience of preparing simple recipes with cooked chicken, be sure to check out my roundup of easy leftover chicken recipes – there are several to choose from. Enjoy!
More Easy One Pot (and Skillet) Meals
Easy Chicken Tetrazzini
Ingredients
- 3 tablespoons butter unsalted
- 1 cup chopped yellow onion
- 8 ounces sliced baby Portobello mushrooms
- 1 tablespoon minced fresh garlic
- 2 ½ cups chicken broth low sodium
- 8 ounces uncooked spaghetti noodles broken in half
- 2 cups fully cooked shredded or cubed chicken
- 1 cup frozen peas
- 1 teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 5 ounces cream cheese cubed and brought to room temperature
- ¼ cup sour cream
- â…“ cup finely shredded Parmesan, cheddar or mozzarella cheese optional topping
Instructions
- Melt butter in a 6-quart Dutch oven or soup pot over medium high heat. Add onions and mushrooms and cook for 3 ½ to 4 minutes (or until softened), stirring frequently. Add garlic and stir an additional 30 seconds, stirring constantly.
- Add chicken broth, uncooked spaghetti noodles, cooked chicken, peas, salt and pepper. Gently stir to combine. Ensure that noodles are submerged in liquid.
- Bring to a moderate boil, then reduce heat as necessary to maintain a simmer (medium low to low). Cover and simmer for 20 minutes, or until most of the liquid is absorbed and noodles are tender. *
- Add cream cheese and sour cream. Stir until smooth and combined.
- Top with shredded Parmesan, mozzarella or cheddar cheese when serving, if desired.
Notes
- * You will still have some liquid in the pot at the end of cooking time (about ½ cup). Don’t worry; this will blend with the cream cheese and sour cream. The noodles will absorb some of the sauce as it sits and cools (and the sauce will thicken). Â
- White mushrooms can be substituted for baby Portobello.
- Nutrition facts do not include optional shredded cheese topping.
- Once cooled, store in an airtight container in the fridge for up to 3 days.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
This chicken tetrazzini is amazing! Savory and delicious meal I’ll be making again and again.