Description
This creamy Crockpot Chicken Tetrazzini is a comforting, easy-to-make dinner perfect for busy days. Tender chicken cooked low and slow with mushrooms, garlic, and Italian seasoning is combined with rich cream cheese and melted mozzarella for a luscious sauce. Tossed with spaghetti and topped with Parmesan and fresh parsley, it delivers classic Italian-inspired flavors with minimal effort.
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 for extra flavor)
- 2 cloves garlic, minced
Seasonings and Broth
- 1 tablespoon Italian seasoning (store-bought or homemade)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium chicken broth
Dairy and 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 Crockpot: Spray your crockpot with nonstick cooking spray to prevent sticking.
- Add Ingredients: Place chicken, mushrooms, diced onion, minced garlic, Italian seasoning, kosher salt, ground black pepper, chicken broth, and cubed cream cheese into the crockpot. Stir gently to combine all ingredients well.
- Cook Low and Slow: Cover the crockpot and cook on low heat for 4 to 5 hours until the chicken is fully cooked and tender.
- Melt Cheese: Increase the crockpot heat to high. Stir in the shredded mozzarella cheese, cover again, and cook for another 15 minutes or until the cheese melts completely.
- Cook Pasta: While the cheese is melting, prepare the spaghetti according to the package instructions until al dente. Drain well.
- Combine Pasta and Sauce: Add the cooked pasta into the crockpot. Toss gently to coat the pasta thoroughly in the creamy sauce.
- Serve: Dish out the tetrazzini onto plates or bowls and garnish with freshly grated Parmesan cheese and minced parsley, if desired. Serve warm.
Notes
- You can substitute chicken thighs or tenders for the breast if preferred.
- Caramelized onions add a deeper flavor but are optional.
- Use any long pasta shape you like if you prefer over spaghetti.
- For a lower-fat version, reduce the amount of cheese or use light cream cheese and mozzarella.
- If cream cheese isn’t available, sour cream can be a substitute but will change the flavor slightly.
- Leftovers keep well in the refrigerator for 3-4 days and can be reheated in the microwave or stovetop.
