One-Pan Chicken Tetrazzini Delight

One-Pan Chicken Tetrazzini: Simple and Delicious!

Chicken tetrazzini has always been a beloved comfort dish. However, the traditional recipe often involves multiple steps and numerous dishes, making it a time-consuming process for a weeknight meal.

After careful testing and refinement, I’ve perfected a one-pan version of chicken tetrazzini. You can still bake it in a casserole dish if you prefer, but this method significantly reduces the amount of cleanup required.

Here’s what makes this one-pan chicken tetrazzini special:

• Pasta cooks in the sauce: The pasta cooks directly in the skillet with the vegetables and sauce, eliminating the need for an extra pot and strainer. As the spaghetti cooks, it absorbs the savory chicken flavor, enhancing the overall taste of the dish.
• Creamy, yet light: A combination of chicken broth, half-and-half, flour, and mozzarella cheese creates a luscious and creamy sauce without the heaviness of using heavy cream.
• Kid-friendly: Most children adore pasta dishes with creamy, cheesy sauce and chicken. This one-pan chicken tetrazzini is a dinner that even picky eaters will enjoy – and you won’t have to resort to frozen dino nuggets to make it happen.

Step-by-Step: How to Make Chicken Tetrazzini

Prepare. Before starting, measure the half-and-half and allow it to warm slightly to prevent curdling when heated. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.

Cook the vegetables. Melt the butter in a large skillet over medium heat. Add the mushrooms, onion, salt, and pepper. Cook until the mushrooms release their juices and begin to brown, usually 5-7 minutes.

Create the sauce. Add the minced garlic and flour to the skillet. Cook for about a minute, stirring continuously, to eliminate the raw flour taste. Gradually stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Slowly stir in the half-and-half.

Simmer. Bring the sauce to a gentle simmer. Then, add the dry spaghetti to the skillet, breaking it in half if needed. Stir well to ensure the pasta is submerged in the sauce. Reduce the heat to low and cook until the pasta is nearly al dente, stirring frequently to prevent sticking, about 10-12 minutes.

Make the breadcrumb topping. While the pasta is simmering, prepare the breadcrumb topping. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, parsley, and olive oil. Mix well to ensure the breadcrumbs are evenly coated with oil.

Assemble. Once the pasta is almost cooked through, fold in the cooked chicken, frozen peas, mozzarella cheese, Parmesan cheese, and fresh parsley. Stir until the cheeses are melted and everything is well combined. Transfer the mixture to the greased baking dish. If using an oven-safe skillet, you can skip this step.

Bake. Sprinkle the breadcrumb topping evenly over the casserole. Bake uncovered in the preheated oven for about 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.

Serve. Let the casserole cool for about 5 minutes before serving. This allows it to set slightly and prevents it from being too hot.

Cooking Tip: One-Pan Wonder!

For an even easier cleanup, if you have a large oven-safe skillet or Dutch oven, you can prepare and bake the entire chicken tetrazzini in the same pan. Just sprinkle the breadcrumb mixture on top before baking.

More Chicken Pasta Recipes

Chicken Tetrazzini Recipe

A comforting and creamy casserole with chicken, spaghetti, mushrooms, and peas, topped with golden breadcrumbs.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Cooling Time: 5 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6

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Ingredients:

For the casserole:

• 3 tablespoons unsalted butter
• 8 ounces sliced cremini mushrooms (or white mushrooms)
• 1 cup diced yellow onion (1 medium onion)
• ¾ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 ½ cups half and half
• 8 ounces dry spaghetti
• 3 cups cooked diced chicken (about 2 large boneless skinless chicken breasts)
• 1 cup frozen peas (unthawed)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley

For the topping:

• ½ cup panko breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon olive oil

Instructions:

• Before you get started, measure out the half and half and set it aside to warm slightly.
• Preheat the oven to 375°F and lightly grease a 9 × 13-inch baking dish (see note).
• Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms, onion, salt, and pepper. Cook until the mushrooms release their moisture and begin to brown, about 6 minutes.
• Stir in the garlic and the flour, cook for another 1 minute, stirring constantly.
• Stir in the broth, scraping up any brown bits. Gradually add the half and half, stirring constantly.
• Bring the sauce to a gentle boil, break the spaghetti in half, and add it by handfuls to the sauce, stirring to separate the strands. Reduce the heat to maintain a lively simmer, and cook, stirring often, until the pasta is just shy of al dente, 10 to 12 minutes.
• While the pasta is cooking, prepare the topping by stirring together the breadcrumbs, ¼ cup Parmesan cheese, 2 tablespoons parsley, and 1 tablespoon olive oil in a small bowl. Set aside.
• When pasta is nearly tender, fold in the chicken, frozen peas, mozzarella, ½ cup Parmesan, and 2 tablespoons minced parsley.
• Transfer the mixture to the prepared baking dish. Sprinkle the breadcrumb mixture evenly over the top.
• Bake uncovered until the casserole is bubbly and the topping is golden, about 25 minutes.
• Let casserole cool for 5 minutes, and then serve immediately.

Notes:

• One pan option: A casserole dish is traditional but if you have a large oven-safe skillet or Dutch oven, you can skip the casserole dish and bake it right in the same skillet you started the dish in. Add the breadcrumb topping before you bake it.
• Cooked chicken: This recipe is a good way to use leftover chicken or rotisserie chicken, and it doesn’t necessarily have to be white meat. If you have raw chicken, try my recipe for poached chicken or air fryer chicken breasts. The chicken can be made ahead and refrigerated until you’re ready to use it.
• Storage: Store leftovers in a covered container or cover tightly in the casserole dish and refrigerate for up to 4 days. To freeze, transfer leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat in a covered baking dish in the oven at 350°F until warmed through, or microwave individual portions.

Video:

Nutrition:

Nutrition information is automatically calculated, so should only be used as an approximation.

• Calories: 602kcal
• Carbohydrates: 49g
• Protein: 42g
• Fat: 27g
• Saturated Fat: 14g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 8g
• Trans Fat: 0.2g
• Cholesterol: 121mg
• Sodium: 785mg
• Potassium: 753mg
• Fiber: 4g
• Sugar: 7g
• Vitamin A: 1049IU
• Vitamin C: 16mg
• Calcium: 328mg
• Iron: 3mg