Crockpot Chicken Tetrazzini

4.56 from 9 votes

Crockpot Chicken Tetrazzini

This Crockpot Chicken Tetrazzini recipe is made from scratch with chicken, mushrooms, and pasta in a creamy sauce. It's easy, budget-friendly comfort food!

Prep Time15

Cook Time4 35

Total Time4 50

Course: Main Course

Cuisine: American, Italian

Total Cost: $11.52 recipe / $1.92 serving

Servings: servings (1.5 cups per serving)

Calories: 441kcal

Author: Melissa Nolan

Equipment

6-Quart Crockpot

Ingredients

2 lb. chicken breasts cut into cubes (boneless, skinless, about 3 large breasts, 907g) $5.14*
1 onion medium dice (290g, 2 cups) $0.99
8 oz. mushrooms cleaned and sliced, $1.94
2 tsp garlic powder $0.07
2 tsp dried oregano $0.09
1½ tsp salt $0.06
1 tsp black pepper freshly cracked, $0.16
2 cups chicken broth $0.26**
4 oz. cream cheese $0.78
½ lb. spaghetti uncooked, $0.62
½ cup Parmesan cheese grated, (50g) $1.26
2 Tbsp fresh parsley chopped, $0.15

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, place the lid on, and cook on high for 4 hours.
After 4 hours, break the uncooked spaghetti pasta in half (if needed) 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.

See how we calculate recipe costs here.

Notes

*I also tested this recipe with boneless, skinless chicken thighs and it works great! Turkey can also be used.

**I like to use Better Than Bouillon for my chicken broth to keep costs low.

***I enjoy my pasta al dente, or cooked until it is firm to bite. If you prefer your pasta softer, you will need to cook it for longer. If there's not much liquid left, I suggest adding ½ cup of water or broth and continuing to cook until your desired doneness is reached.

Note: Based on reader feedback, I have increased the seasonings and chicken broth in this recipe and reduced the cream cheese to 4 oz. for a more balanced Tetrazzini. If you prefer yours extra cream cheesy, feel free to use the full 8 oz. block of cream cheese!

Nutrition