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Overhead view of easy chicken tetrazzini in a white Dutch oven.

Easy Chicken Tetrazzini

Classic comfort food is made simple in this easy chicken tetrazzini prepared in one pot!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 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 unsalted
  • 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
  • cup finely shredded Parmesan, cheddar or mozzarella cheese optional topping


  • 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.


  • * 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 sauce will thicken).  
  • White mushrooms can be substituted for baby Portobello.
  • Nutrition facts do not include optional shredded cheese topping.