Crockpot Chicken Tetrazzini
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, add the pasta (breaking some strands in half if needed…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 dish that’s meal prep-approved and big family-ready for just $1.92 a serving!
A Cozy Chicken Pasta Made in the Crockpot
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. 😉 For a similar recipe but made in the oven, try my ham tetrazzini next!
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, if needed. I know the Italians will come for me, but I did need to break some of the spaghetti in half to fit it into the slow cooker!! I tested leaving all of the pasta whole, but some of the ends didn’t fully submerge in the liquid. As a result, those pieces took longer to cook and cooked unevenly. Just break the strands that need it, then make sure all of the pasta is fully submerged.
- 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
Cost $11.52 recipe / $1.92 serving
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
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Gather and prepare all ingredients.
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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.
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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.
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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.
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After 30 minutes, fold all the ingredients together, incorporating the cream cheese into the sauce until fully melted.
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Place the lid back on and turn the crockpot off. Let it sit for an additional 5 minutes to cook the noodles through.***
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Plate and garnish with grated Parmesan and fresh parsley.
See how we calculate recipe costs here.
Notes
**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.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Crockpot Chicken Tetrazzini step-by-step photos
Gather all of your ingredients. Cut 2 lbs. boneless, skinless chicken breasts into bite-sized cubes, dice 1 onion (about 2 cups), clean and slice 8 oz. mushrooms, and chop 2 Tbsp fresh parsley.
Add to the crockpot: Place the 2 lb. cubed chicken breasts, 1 medium diced onion, 8 oz. cleaned and sliced mushrooms, 2 tsp garlic powder, 2 tsp dried oregano, 1½ tsp salt, 1 tsp freshly cracked black pepper, and 2 cups chicken broth to the slow cooker. I use a 6-quart crockpot for this recipe.
Cook the chicken: Gently fold everything together so the chicken and vegetables are evenly coated in the seasonings and surrounded by broth. Cover and cook on HIGH for 4 hours.
This is what your slow cooker should look like after 4 hours of cooking on high!
Add the spaghetti: After 4 hours, add ½ lb. uncooked spaghetti to the crockpot, breaking the noodles in half only if needed to help them fit. Gently stir and push every strand beneath the liquid. This is important because any pasta sticking up above the broth can cook unevenly.
Add the cream cheese: Cut 4 oz. cream cheese into cubes and scatter them over the chicken and spaghetti. Cover the crockpot, turn the heat to LOW, and cook for another 30 minutes. The spaghetti will soften as it absorbs the seasoned broth, and the cream cheese will become very soft.
Stir and rest: After 30 minutes, gently fold everything together until the cream cheese has completely melted into the broth and no white chunks remain. Turn off the slow cooker, replace the lid, and let the tetrazzini sit for another 5 minutes. The sauce will continue to coat the pasta as it rests.
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 it while the sauce is creamy and the pasta is hot. Enjoy!
Serving Suggestions
This crockpot chicken tetrazzini is filling enough to serve on its own, so I usually keep any sides nice and simple. Sautéed green beans are ready in about 15 minutes, or I’ll make oven roasted broccoli if I already have the oven on. A simple side salad adds something fresh and crisp to the plate without adding much extra work. And, of course…a side of garlic bread never hurts! All of these sides are easy to prep once you add the cream cheese to the crockpot, so everything can be ready to serve at about the same time.
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. Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating
Reheat leftovers gently in the microwave or on the stovetop until warmed through. If the tetrazzini looks a little dry, stir in a splash of milk, cream, or broth to loosen the sauce.
Freezing
Freeze individual portions in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Just keep in mind the cream cheese sauce may separate a bit after thawing, and the pasta will be softer.
Try These Creamy Chicken Pasta Recipes Next:
- For another creamy chicken and spaghetti dinner, this Chicken Spaghetti is baked with a cheesy sauce and plenty of tender chicken.
- When I’m craving an extra-rich pasta night, this Creamy Chicken Alfredo is another favorite, with seared chicken, fettuccine, and a homemade Parmesan cream sauce.
- For something a little more veggie-packed, Chicken Pasta Primavera combines tender chicken and colorful vegetables in an easy creamy pasta.
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