Chicken Tetrazzini is a comfort food classic. Made with juicy chicken, mushrooms, and pasta in a rich and creamy sauce. This single serving meal is easy to make and incredibly delicious!
Chicken Tetrazzini is a wonderful Italian-American dish that's extra cheesy and extremely comforting. This cheesy pasta bake is loaded with tender and juicy chicken, cooked pasta, and a flavorful mushroom sauce. We've scaled down this classic, comforting dish to serve one person and we think you're going to love it!
What Is Chicken Tetrazzini?
Chicken Tetrazzini is a baked pasta casserole created by French chef, Auguste Escoffier at the Palace Hotel in San Fransisco in the 1900s in honor of the legendary opera star, Luisa Tetrazzini. Since that time it has remained a classic comfort food ever since.
Why This Recipe Works
- Easy to make: Chicken Tetrazzini comes together quickly. We use 1 (4 to 5-ounce) boneless, skinless chicken breast or thigh. If you have leftover chicken from a previous meal, consider using it instead, or use cooked rotisserie chicken.
- Made with easy-to-find ingredients: You won't find any fancy ingredients in our easy Chicken Tetrazzini recipe. Many of the ingredients you may already have in your pantry.
- Incredibly delicious: Our single serving Chicken Tetrazzini has it all! It's hearty, it's rich and creamy, and it's filled with flavor.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Chicken: Use 1 (4 to 5-ounce) boneless, skinless chicken breast cut into cubes. Instead, you can use about 1 cup of cooked and chopped or shredded chicken or turkey. Rotisserie chicken or even canned chicken will work great in this recipe.
- Olive oil: I use extra virgin olive oil in this easy Chicken Tetrazzini recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
- Seasonings: Use kosher salt (I use Diamond Crystal brand), black pepper, and Italian seasoning. The main herbs in Italian seasoning are basil, oregano, thyme, and rosemary. If you don't have Italian seasoning, use one or two of these herbs instead.
- Vegetables: Use chopped onions, garlic, and sliced mushrooms.
- Chicken broth: I prefer using low-sodium chicken broth to control the salt content of the dish. If you use regular chicken broth, you might want to reduce the amount of salt you add. I always recommend tasting the finished dish and adding extra seasonings and salt if needed.
- Sour cream: You can use greek yogurt instead.
- Heavy cream: I recommend using heavy cream (double cream) or heavy whipping cream. Both of these ingredients are essentially the same - they both have over 36% milk fat, and the name often depends on the brand.
- Spaghetti: Use 1 cup of cooked spaghetti which is 2 ounces of dry spaghetti. You can use the same amount of linguine or fettuccine instead.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Chicken Tetrazzini For One
These step-by-step photos and instructions are here to help you visualize how to make this recipe. See the recipe box below for ingredient amounts and full recipe instructions.
Note: The recipe instructions include cooking the chicken. If the chicken you are using has already been cooked, skip to Step 5.
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a 10-inch skillet on medium-high heat.
- While the oil is heating, season the chicken pieces with ⅛ teaspoon of salt and ⅛ teaspoon of black pepper.
- Place the chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and transfer them to a bowl or a plate.
Pro Tip: The chicken does not have to be cooked through. The chicken pieces will continue to cook in the oven.
- Add additional olive oil to the pan and lower the heat to medium. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for an additional 30 seconds, stirring frequently.
- Raise the heat to medium-high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.
- Pour the chicken broth into the pan and stir.
- Remove the pan from the heat and stir in the sour cream, heavy cream, cheddar cheese, mozzarella cheese, salt, and Italian seasoning.
- Add the chicken and cooked spaghetti to the pan and toss to coat.
- Pour the mixture into a lightly greased 5x5-inch baking dish. Place the dish on a rimmed baking sheet to catch any possible spills.
- Cover the casserole tightly with aluminum foil and bake for 25 minutes.
- Remove from the oven, top with shredded or grated Parmesan cheese and fresh chopped parsley if desired, and enjoy hot.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This small Chicken Tetrazzini comes together quickly so it's a good idea to have everything ready before beginning.
- This recipe doubles well. If you'd like to make Chicken Tetrazzini for two people or to simply have a little leftover, just double the ingredient amounts and split it into two 5x5-inch baking dishes or use one 8x1 ½-inch round baking pan or one 9x5-inch rectangular baking dish.
- Make Turkey Tetrazzini: You can use turkey in place of chicken. This is an easy way to use up leftover turkey.
Frequently Asked Questions
The success of this recipe depends on the size of the baking dish you use. I use a 5x5-inch baking dish with a base area of 25 square inches.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
Make a vegetarian vegetable tetrazzini by leaving out the chicken and replacing it with blanched broccoli florets, peas, corn, extra mushrooms, or asparagus, and use vegetable broth instead of chicken broth.
The best type of pasta used in Chicken Tetrazzini is spaghetti but you can use any long noodle like linguine or fettuccine.
Make Ahead And Storage Instructions
- To Make Ahead: Prepare the casserole dish with the pasta and cooked chicken. Cover the dish and store it in the refrigerator for up to 3 days until you are ready to bake it.
- Store Leftovers: Place any leftovers in an airtight container and store in the refrigerator for up to 3 days.
- To Reheat: Reheat in the microwave in a microwave-safe dish or in the oven at 350 degrees F for 10 minutes or until heated through.
- Freezing Instructions: You can freeze Chicken Tetrazzini before baking. Assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw the casserole in the refrigerator overnight and then place the casserole on the kitchen counter for 30 minutes to come up to room temperature. Then, bake as directed in the recipe.
Serving Suggestions
A traditional Chicken Tetrazzini recipe goes well with any of the following single serving and small batch sides:
- Biscuits
- French bread
- Cornbread
- Corn muffins
- Fresh tomato salad
- Cucumber salad
- Roasted brussels sprouts
- Cranberry sauce
Chicken Tetrazzini Variations
Although I think this is the ultimate Chicken Tetrazzini recipe and love it just as it is, you might like try any of these recipe variations:
- Use a different protein. Consider using leftover turkey from your Thanksgiving or Christmas dinner or use ham instead of chicken.
- Add extra vegetables. For example, try adding frozen or canned peas, corn, extra sliced mushrooms, or blanched broccoli.
- Use a different cheese like Monterey Jack, American, Gruyere, or Fontina.
- Add fresh herbs like thyme or rosemary to the pasta dish.
- Make a crispy topping by adding panko breadcrumbs or regular breadcrumbs to the top of the casserole and dot the top with bits of butter before baking.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy Chicken Tetrazzini recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Chicken: Tuscan Chicken, Chicken Piccata, Chicken Parmesan, Chicken Tortellini Soup, Coq au Vin, Greek Chicken Bowl
- Onions: Fried Rice, Corn Casserole, Chickpea Curry, French Onion Soup, Baked Stuffed Fish, Enchiladas
- Garlic: Lentil Stew, Shrimp Fettuccine, Sauteed Green Beans, Mashed Potatoes, Steak Fajitas, White Bean Soup
- Mushrooms: Mushroom Pasta, Mushroom Casserole, Risotto, Chicken and Rice Casserole, Pork Stir Fry, Salisbury Steak
- Chicken broth: Chicken and Dumplings, Zuppa Toscana, Turkey Cutlets, Risotto, Chicken Fricassee, Potato Soup, Jambalaya
- Sour cream: Cauliflower Casserole, Hot Spinach Dip, Devil's Food Cake, Maple Walnut Muffin, Ranch Dressing
- Heavy cream: Chicken Alfredo, Creamy Tomato Soup, Green Bean Casserole, French Silk Pie, Icebox Cake, Crustless Quiche Lorraine
- Italian seasoning: Pork Tenderloin, Cioppino, Crustless Pizza Quiche, Ratatouille, Stuffed Peppers, Hamburger Casserole
- Spaghetti: Spaghetti and Meatballs, Chicken Spaghetti, Pesto Pasta, Pasta Carbonara, Buttered Noodles
- Mozzarella cheese: Pizza Bowl, Vegetable Lasagna, Chicken Margherita, Baked Ziti, Caprese Salad, Detroit Style Pizza
- Cheddar cheese: Creamed Spinach, Broccoli Cheddar Soup, Cheese Grits, Macaroni and Cheese, Cheesy Baked Eggs, Beer Bread
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this mini Chicken Tetrazzini recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Recipe
Chicken Tetrazzini For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
- 5-inch baking dish or use a 4x6 inch baking dish
Ingredients
- 1 tablespoon olive oil , divided
- 1 (4 to 5 ounce) boneless, skinless chicken breast or thigh cut into 1-inch pieces (or use 1 cup cooked cubed chicken)
- ¼ teaspoon kosher salt , divided (I use Diamond Crystal brand)
- ⅛ teaspoon coarsely ground black pepper
- ½ cup chopped onions
- 1 clove garlic , minced
- ¼ cup sliced mushrooms
- ⅓ cup low sodium chicken broth
- 2 tablespoons sour cream
- 3 tablespoons heavy cream
- ¼ teaspoon Italian seasoning
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 1 cup cooked spaghetti This is 2 ounces of dry spaghetti. A 2-ounce serving of dry spaghetti measures 2 ⅛ inches (circumference).
- Optional toppings: grated parmesan cheese and chopped parsley.
Instructions
- Preheat the oven to 375°F (190°C).
- Heat ½ tablespoon of olive oil in a 10-inch skillet on medium-high heat.
- While the oil is heating, season the chicken pieces with ⅛ teaspoon of salt and the black pepper.
- Place the chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove the chicken pieces from the pan and transfer them to a bowl or a plate.Pro Tip: The chicken does not have to be cooked through. The chicken pieces will continue to cook in the oven.
- Add ½ tablespoon of olive oil to the pan and lower the heat to medium. Add the onions and cook until translucent, stirring frequently for about 2 minutes. Add the garlic and cook for an additional 30 seconds, stirring frequently.
- Raise the heat to medium-high and add the sliced mushrooms. Cook the mushrooms, stirring occasionally for 2 minutes.
- Pour the chicken broth into the pan and stir.
- Remove the pan from the heat and stir in the sour cream, heavy cream, Italian seasoning, cheddar cheese, mozzarella cheese, and remaining ⅛ teaspoon of salt.
- Add the chicken and cooked spaghetti to the pan and toss to coat.
- Pour the mixture into a lightly greased 5x5-inch baking dish. Place the dish on a rimmed baking sheet to catch any possible spills.
- Cover the casserole tightly with aluminum foil and bake for 20 to 25 minutes.
- Remove from the oven, top with shredded or grated Parmesan cheese and fresh chopped parsley if desired, and enjoy hot.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. It may also be a good idea to look at the process photos in the recipe post. This small Chicken Tetrazzini comes together quickly so it's a good idea to have everything ready before beginning.
- This recipe doubles well. If you'd like to make Chicken Tetrazzini for two people or to simply have a little leftover, just double the ingredient amounts and split it into two 5x5-inch baking dishes or use one 8x1 ½-inch round baking pan or one 9x5-inch rectangular baking dish.
- Make Turkey Tetrazzini: You can use turkey in place of chicken. This is an easy way to use up leftover turkey.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
kathleen allen says
This was really very delicious. I had leftover turkey in the freezer. I only used a cup and diced it small and doubled the remaining ingredients. It made quite a bit. I ate two nights of dinners and will freeze the remainder per your instructions. Thanks so much for another great recipe, Joanie!
Cathy W says
I made this tonight it was delicious. I used some rotisserie chicken and it was a fast and delicious recipe. Thanks
Joanie Zisk says
I'm so happy you enjoyed it!
Teevoz says
Looks great! A question: can you suggest any substitution for the heavy cream? And would whole wheat or gluten free pasta work?
Joanie Zisk says
You can use whole milk instead and yes, whole wheat or gluten-free pasta will work just fine.
Debbie says
Great recipes to truly be one serving. So many others say that 'z uou read them and it's one serving with 4 days of leftovers. I want one serving and this is it. Love them.
Joanie Zisk says
Thank you, Debbie.
Mousewoman says
Is the spaghetti cooked while the chicken is browning in the skillet?
Joanie Zisk says
It could be. Cooking the spaghetti while the chicken cooks is an excellent idea.
Glenna says
I tried this recipe last night using rotisserie chicken. Also used Rotini instead of spaghetti because that pasta is easier for us to keep on the fork. I doubled the recipe and it gave us three good servings. This was very good and I will definitely make it again. I have made several of your recipes and appreciate how easy they are.
Joanie Zisk says
Thank you for sharing your feedback and substitutions, we appreciate it so much.
J. Hegyi says
Terrific recipe.