One-Pot Chicken Tetrazzini

Do you like to stick with the classics but feel like you never have the time? We've streamlined this classic pasta recipe just for you.


  • Large Saucepan
  • Cutting Board
  • Large Pasta Dish


  • 3 tbsp (45 mL) butter
  • 8 oz (250 g) mushrooms, sliced
  • 1 small red pepper, chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 3 tbsp (45 mL) all-purpose flour
  • 4 cups (1 L) milk
  • 2 tbsp (30 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • Freshly ground pepper
  • 8 oz (250 g) extra broad egg noodles
  • 150 g pkg Boursin Garlic & Fine Herbs
  • 3 cups (750 mL) cooked and cut into bite-size pieces deli chicken
  • 1/2 cup (125 mL) frozen peas
  • 1/2 cup (125 mL) chopped fresh parsley
  • Small fresh basil leaves (optional)
  • Grated Canadian Parmesan


  1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 min until tender. 
  2. Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to oa boil.
  3. Add noodles; reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 min. 
  4. Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmasan. 
Cooking Tip: When washing mushrooms, don’t soak in water, simply wipe with a damp paper towel.