This cozy Crockpot Chicken Tetrazzini recipe is made for those lazy days when you want comfort in a bowl without much effort. Just add chicken, veggies, broth, and seasonings to your slow cooker while you go about your day. Then, when the time’s right, break in some pasta (sorry, Nonna, it’s gotta fit), top with cream cheese, cook, and stir it together for the creamiest, dreamiest spaghetti dinner. Finish with a sprinkle of Parmesan and parsley, and you’ve got a meal that’s budget-friendly, meal prep–approved, and big family–ready!
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Easy Crockpot Chicken Tetrazzini
Chicken Tetrazzini is an Italian-American creamy chicken spaghetti that feels like pure comfort food. Some versions call for canned soup, but I like to make mine from scratch with cream cheese and broth for the silkiest, creamiest homemade sauce. I also use my slow cooker to make this recipe with simple pantry and fridge staples (think dried spaghetti, chicken, mushrooms, onion, and Parmesan), for an almost effortless dinner with leftovers I actually look forward to. 😉
Recipe Success Tips & Suggestions
- Feel free to add other vegetables you may have on hand with the mushrooms; bell pepper, broccoli, sun-dried tomatoes, canned artichoke, or peas would be great veggie additions. (I’d add the peas at the end!)
- You can also season with whatever spices or herbs you’d like. I went with garlic powder, dried oregano, salt, and pepper, but onion powder, dried thyme, dried parsley, an Italian blend, and even dried tarragon would be nice! Use what you’ve got in your spice cupboard!
- Break the spaghetti in half. I know the Italians will come for me, but you need to break the spaghetti pasta in half to fit into the slow cooker!! I tested without breaking the pasta, and the ends didn’t fully submerge in the liquid; as a result, it took longer to cook and cooked unevenly.
- After 4 hours of cooking, it’s crucial to push the uncooked pasta down into the liquid to ensure it cooks properly. Then, after the pasta and cream cheese have cooked on low for 30 minutes, I like to stir it all together, then let it sit for 5 minutes to meld. You can let it sit for longer if you prefer your spaghetti softer (I like mine al dente), but you may need to add ½ cup of water or broth if there’s not much liquid left in the crockpot.
- Budget-saving tip: Parmesan can be a little pricey, so feel free to use mozzarella or provolone to garnish with!
Crockpot Chicken Tetrazzini
Ingredients
- 2 lb. chicken breasts (cut into cubes (boneless, skinless, about 3 large breasts, 907g) $5.34*)
- 1 onion (medium dice (290g, 2 cups) $0.99)
- 8 oz. mushrooms (cleaned and sliced, $1.94)
- 1 tsp garlic powder ($0.06)
- 1 tsp dried oregano ($0.04)
- 1 tsp salt ($0.04)
- 1 tsp black pepper (freshly cracked, $0.16)
- 1 cup chicken broth ($0.08**)
- 8 oz. cream cheese ($1.96)
- ½ lb. spaghetti (uncooked, $0.49)
- ½ cup Parmesan cheese (grated, (50g) $1.08)
- 2 Tbsp fresh parsley (chopped, $0.09)
Instructions
- Gather and prepare all ingredients.
- Place the cubed chicken, onions, mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth in the crockpot. Fold all the ingredients together to combine, place the lid on, then cook on high for 4 hours.
- After 4 hours, break the uncooked spaghetti pasta in half and place it in the crockpot. Gently stir, pushing the pasta down to fully submerge it in the liquid.
- Cube the cream cheese and place it on top of the chicken and pasta. Place the lid on the crockpot and turn it on low. Continue cooking for an additional 30 minutes.
- After 30 minutes, fold all the ingredients together, incorporating the cream cheese into the sauce until fully melted.
- Place the lid back on and turn the crockpot off. Let it sit for an additional 5 minutes to cook the noodles through.***
- Plate and garnish with grated Parmesan and fresh parsley.
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Equipment
- 6-Quart Crockpot
Notes
Nutrition
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Gather all of your ingredients.
Add to the crockpot: Place 2 lb. cubed chicken breasts, 1 medium diced onion, 8 oz. cleaned and sliced mushrooms, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper, and 1 cup chicken broth into your crockpot (my crockpot is 6-quarts).
Fold to combine the ingredients together and place the lid onto your crockpot. Cook on high for 4 hours.
This is what your slow cooker should look like after 4 hours of cooking on high!
Add the pasta and cream cheese: After 4 hours of cooking, break ½ lb. uncooked spaghetti in half to fit. Place it into the crockpot and gently stir, pushing the pasta down into the liquid until fully submerged. Cube 8 oz. cream cheese and place it on top.
Pop the crockpot lid back on and turn the heat to low. Cook for a further 30 minutes. (This is what my crockpot looked like after 30 minutes.)
Combine: After the 30 minutes, fold all the ingredients together to incorporate the cream cheese into the sauce until fully melted. Place the lid back onto the slow cooker and let it sit for 5 more minutes to finish cooking the spaghetti through.
I like my spaghetti to be al dente (still firm to the bite). You can leave your pasta for longer if you prefer it softer. If needed, you can add an extra ½ cup of water or broth to the crockpot and continue cooking until the pasta is done to your liking.
Garnish and serve: Top your slow cooked chicken tetrazzini with ½ cup grated Parmesan and 2 Tbsp chopped fresh parsley. Serve and enjoy!
Serving Suggestions
This crockpot chicken Tetrazzini is rich and filling on its own, so I don’t always add sides. When I do, I like to keep it simple with sautéed green beans or a crisp side salad to not overpower the simple creamy flavors of the spaghetti. Although…a side of garlic bread never hurts!
Storage & Reheating
Leftovers of this slow cooker chicken Tetrazzini are just as cozy, but the pasta does soak up a lot of the sauce as it sits. If it looks a little dry when you reheat, you can stir in a splash of milk, cream, or broth. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. If freezing, thaw in the refrigerator overnight before reheating. Just keep in mind the cream cheese sauce may separate a bit after thawing and the pasta will be softer.
