This Instant Pot Chicken and Mushroom Tetrazzini is a rich and comforting chicken and mushroom pasta recipe that is guaranteed to become your new favorite dish! Everything comes together easily and quickly in the Instant Pot with minimal cleanup. Linguine, chunks of tender and juicy chicken, and beefy baby portobello mushrooms in a super creamy and delicious parmesan cheese sauce.
Truly the ultimate comfort dish that will have you fighting for seconds!
We love easy, comforting pasta dishes like Cheesy Chicken Sausage Pasta and Easy Instant Pot Spaghetti in this house. So it’s no surprise that this Instant Pot Chicken and Mushroom Tetrazzini became a huge hit for us! Its super creamy, cheesy and full of comforting flavors that will warm you to the core.
I promise that not only will you love this recipe, but your kids will love it! This recipe is all homemade and does not use condensed canned soup. If your kids are not a fan of mushrooms, swap out for cooked baby spinach instead.
INGREDIENTS NEEDED TO MAKE THIS PASTA DISH
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Pasta: We used linguine, but you can use regular spaghetti, angel hair, fettuccini or any pasta that you have on hand. Remember to cook the pasta according to the package instructions if cooking on the stove top.
- Chicken: To save time, you can use pre-cooked chicken (or turkey) or rotisserie chicken. This recipe calls for chicken breast, but you can use boneless, skinless chicken thighs or substitute with turkey meat.
If using pre-cooked chicken, I would simply add it in with the peas at the end to warm.
- Broth: This recipe calls for no-salt-added or low-sodium chicken broth. Regular broth works, too. Just make sure to cut back on the amount of salt or simply season to your taste preference.
- Method: This is an Instant Pot recipe, but I have also included stove top and crock pot instructions below.
- Cheeses: I highly recommend using freshly grated cheeses. They will not only melt better, but taste better. Pre-packaged shredded mozzarella cheese contains preservatives that prevent the shreds from clumping together while packaged, which also prevents it from melting the way that it should when cooked.
- Thickener: If the sauce does not thicken after adding the cheeses, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Pour it into the pot and stir well until it starts to thicken. Alternatives to cornstarch: flour or arrowroot.
Please keep in mind: The pasta will absorb a lot of the liquid as it cooks and sits. Wait a few minutes before adding the cornstarch to see if it thickens to your liking.
HOW TO MAKE THIS TETRAZZINI:
Instant Pot instructions can be found in the recipe card below. Simply scroll down.
If you don’t have an Instant Pot, here are instructions to cook this on the Stove Top or in a Crock Pot.
- Place a large soup pot or dutch oven with butter over medium-high heat.
- Once butter has melted and is bubbling, add the cubed chicken, diced onions, and sliced mushrooms. Cook 5-6 minutes.
- Add the minced garlic and saute 30-60 seconds, or until fragrant. Reduce the heat to medium-low and add in the chicken broth, seasonings, and noodles (broken in half).
- Allow to simmer 9-11 minutes, or until the noodles have softened – stirring every few minutes to prevent any noodle clumping. Follow the instructions on the box for correct cooking times.
- Add the half and half, mozzarella cheese, parmesan cheese, and lastly – the cream cheese. Stir to full incorporate until all cheeses have melted together.
- Gently stir in the peas to warm.
- If a thickener is needed, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Mix well and then pour into the pot, stirring until the sauce has thickened.
REMEMBER: The pasta will absorb the liquid from the sauce as it sits, causing the sauce to thicken on its own. Add cornstarch only if needed. I recommend waiting 2-3 minutes after the cheeses have melted to see if it needs thickened with cornstarch.
- Add butter to a medium-sized pan over medium-low heat. Once melted, add in the panko breadcrumbs and cook until light brown.
- Garnish pasta with breadcrumbs, freshly chopped parsley and freshly grated parmesan cheese.
Slow Cooker/Crock Pot:
- To the crock pot, add the chicken breasts, seasonings, onion, garlic, and mushrooms. Pour the chicken broth and 3 tablespoons of melted butter over top. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- During the last hour of cooking, remove the cream cheese from the fridge and set on the counter to soften.
- Cook pasta according to the package directions and add the half and half, parmesan cheese, cream cheese, and mozzarella cheese to the crock pot. Once the cheeses have melted, remove the chicken from the crock pot and shred using two forks.
*IF NEEDED: Whisk together 1 tablespoon of cornstarch with 1 tablespoon of water. Stir into the crock pot to thicken the sauce.
- REMEMBER: The pasta will absorb the liquid from the sauce as it sits, causing the sauce to thicken on its own. Add cornstarch only if needed. I recommend waiting 2-3 minutes after the cheeses have melted to see if it needs thickened with cornstarch.
- Add the chicken back and stir everything together. Drain the pasta and combine it with the creamy chicken. Stir in the peas to warm.
- Place a medium nonstick pan over medium-low heat with 1 tablespoon of butter. Once melted, add the panko breadcrumbs. Cook until light golden brown.
- Garnish pasta with breadcrumbs, freshly chopped parsley and freshly grated parmesan cheese.
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TOOLS USED TO MAKE THIS TETRAZZINI
MORE DELICIOUS & EASY RECIPES YOU WILL LOVE
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Instant Pot Chicken and Mushroom Tetrazzini
- 3 tbsp butter
- 1/2 medium yellow onion, (chopped)
- 4 cloves garlic, (minced)
- 8 oz mushrooms, (sliced thin or thick)
- 1/4 cup water, (for pasta)
- 1 lb boneless, skinless chicken breast
- 8 oz linguine, (or pasta of choice)
- 1/3 cup frozen peas, (thawed)
- 2 1/4 cup no salt added chicken broth
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3/4 cup half and half
- 1/4 cup cream cheese, (softened)
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup freshly grated mozzarella cheese
- 1 tbsp cornstarch + 1 tbsp water
- 1/4 cup panko breadcrumbs
- 1 tbsp butter
- freshly chopped parsley
- freshly grated parmesan cheese
- To the Instant Pot, add 3 tablespoons of butter. Select the 'Saute' option. Once the butter has melted and is bubbling, add the onions and mushrooms. Allow to cook 3-4 minutes, or until the onions are translucent.
- Add in the minced garlic and cook 30-60 seconds, or until fragrant. Add chicken broth to the pot to deglaze. Using a wooden spoon, scrape along the bottom of the pot to remove any brown bits that have collected. This will help to prevent a "burn" notice during cooking. Cancel the saute option.
- Season chicken breasts with salt and pepper, both sides. If chicken is thickly cut, butterfly/slice in half. Add chicken and seasonings: garlic powder, onion powder, Italian seasoning, and additional salt and pepper, as desired.
- Select the 'Pressure Cook' button and select HIGH. Set the timer for 8 minutes.
- When the timer goes off, do a safe quick release. I like to place a dish towel over the nozzle.
- Check the thickest part of the chicken breast to ensure that it has been cooked through. The internal temperature should read 165 degrees F until a meat thermometer. If it is not fully cooked, remove from pot and shred with two forks. Return to the pot. If fully cooked, remove the chicken from the pot and shred using two forks. Cover to keep warm.
- Break the pasta in half and add to the pot in a criss cross pattern to prevent clumping. Pour 1/4 cup of water overtop. The liquid needs to rest at or above the pasta.
- Place the lid back on the pot, set the valve to the sealed position. Select the 'Pressure Cook' button and select HIGH. Set the timer for 4 minutes.
- When the timer goes off, allow for a natural 3-4 minute release, followed by a quick release.
- Cancel the auto 'Keep Warm' option and select the 'Saute' option. Stir the pasta. Add in the half and half, cream cheese, parmesan cheese, and mozzarella cheese. Stir to fully mix and allow the cheeses to melt.
- Once the cheeses have melted, add the chicken back to the pot to warm, along with the peas.
- While the cheeses are melting, place a medium nonstick pan over medium-low heat. Add the butter and once melted and bubbling, add the breadcrumbs to toast. Cook, stirring frequently, until the breadcrumbs are a light golden brown. *You can season the breadcrumbs with Italian seasonings, salt and pepper, all to taste.
- Garnish pasta with breadcrumbs, freshly grated parmesan cheese, and freshly chopped parsley.
Please keep in mind - the sauce will begin to thicken as it is being cooked under the 'saute' setting. The pasta will also absorb some of the liquid from the sauce, causing it to thicken. I recommend waiting 2-3 minutes after the cooking process to see if the sauce has thickened before adding a thickener. Chicken: you can use pre-cooked chicken or rotisserie chicken in this recipe. I would add it towards the end when adding the peas - to fully warm. You can also sub with cooked turkey or ham. Cheeses: Add the cream cheese in cubes or tablespoons to help with melting. I recommend grating your own mozzarella cheese, as well as the parmesan cheese. Both will melt a lot better than pre-shredded packaged cheeses.