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One Pot Chicken Tetrazzini
One Pot Chicken Tetrazzini is a creamy and satisfying chicken casserole that is easy to make in 30 minutes or less! This cheesy, homemade chicken tetrazzini is the best!
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
422
kcal
Author
Nichole
Ingredients
2
Tablespoons
Olive Oil
1
Pound
Chicken Breasts
cut into bite-sized pieces
8
Ounces
Sliced Baby Portobello Mushrooms
1
Large Onion
Diced
2
Teaspoons
Garlic Powder
1
Teaspoon
Italian Seasoning
Salt & Pepper to taste
3
Cups
Chicken Broth
8
Ounces
Spaghetti Noodles
Uncooked
4
Ounces
Cream Cheese
1
Cup
Freshly Grated Parmesan Cheese
1
Teaspoon
Chopped Parsley
Optional
Instructions
Heat the olive oil in a large soup pot or dutch oven over medium-high heat.
Add the cubed chicken, mushrooms, and diced onion to the pot.
Season with the garlic powder, Italian seasoning, salt, and pepper.
Cook and stir for 5-7 minutes until chicken is seared on all sides and vegetables are soft.
Break the spaghetti noodles in half and add to the pot.
Pour over the chicken broth and push down the noodles with a wooden spoon if necessary to make sure they are covered by liquid.
Turn heat to medium-low and simmer for 10-12 minutes until pasta is cooked through, stirring often to make sure the noodles don't stick.
Remove the pan from the heat.
Use tongs to toss the cream cheese, parmesan, and parsley together until cheese is melted.
Nutrition
Serving:
1.5
Cups
|
Calories:
422
kcal
|
Carbohydrates:
33
g
|
Protein:
29
g
|
Fat:
19
g
|
Saturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
84
mg
|
Sodium:
837
mg
|
Potassium:
548
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
429
IU
|
Vitamin C:
11
mg
|
Calcium:
233
mg
|
Iron:
1
mg