Description
This Crockpot Chicken Tetrazzini is a comforting and creamy pasta dish made easy with a slow cooker. Tender chicken, mushrooms, onion, and garlic meld together with Italian seasoning, cream cheese, and mozzarella to create a rich sauce. Tossed with spaghetti and finished with Parmesan and fresh parsley, this hearty meal is perfect for hands-off cooking and serves six people.
Ingredients
Scale
Chicken and Vegetables
- 1½ pounds boneless, skinless chicken breast, cut into bite-sized cubes (thighs or tenders work as well)
- 8 ounces sliced cremini mushrooms (white button or portobello mushrooms also work)
- 1 onion, diced (or caramelized onion if preferred)
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 tablespoon Italian seasoning (store-bought or homemade)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
Cheese
- 8 ounces cream cheese, cut into cubes (1 brick)
- 1½ cups freshly shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese (optional, for garnish)
Pasta and Garnish
- 16 ounces dry spaghetti (1 box), or any long pasta shape
- 2 tablespoons minced fresh parsley (optional, for garnish)
Instructions
- Prepare the Crockpot: Spray your crockpot with nonstick cooking spray to prevent sticking and make cleanup easier.
- Add Ingredients: Place the cubed chicken, sliced mushrooms, diced onion, minced garlic, Italian seasoning, kosher salt, black pepper, chicken broth, and cream cheese cubes into the crockpot. Stir all ingredients to combine evenly.
- Cook on Low: Cover the crockpot and cook on low heat for 4 to 5 hours, or until the chicken is fully cooked and tender.
- Add Mozzarella Cheese: Turn the crockpot heat setting to high, stir in the shredded mozzarella cheese, cover again, and cook for another 15 minutes until the cheese has melted completely.
- Cook Pasta: While the mozzarella is melting in the crockpot, cook the spaghetti according to the package instructions until al dente. Drain well.
- Toss Pasta with Sauce: Add the cooked pasta into the crockpot and stir gently to coat the noodles thoroughly with the creamy chicken and mushroom sauce.
- Serve and Garnish: Plate the tetrazzini and serve topped with freshly grated Parmesan cheese and minced fresh parsley, if desired, for a burst of flavor and color.
Notes
- Any long pasta shape can be used instead of spaghetti, such as linguine or fettuccine.
- For a richer flavor, caramelized onions can replace raw diced onions.
- Low-sodium chicken broth helps control the salt level in the dish.
- Use fresh parsley and Parmesan for best garnish flavor.
- This recipe can be doubled in a larger crockpot for bigger gatherings.
- Leftovers store well refrigerated for 3–4 days and reheat nicely.
