I love this recipe because it’s truly a dump-and-go dinner that turns simple, budget-friendly ingredients into a hearty meal. The combination of chicken, mushrooms, cream cheese, and Parmesan creates a silky, savory sauce that clings beautifully to the spaghetti. It’s warm, satisfying comfort food, perfect for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 lb. chicken breasts (cut into cubes, boneless, skinless, about 3 large breasts, 907g) 1 onion (medium dice, 290g, 2 cups) 8 oz. mushrooms (cleaned and sliced) 1 tsp garlic powder 1 tsp dried oregano 1 tsp salt 1 tsp black pepper (freshly cracked) 1 cup chicken broth 8 oz. cream cheese ½ lb. spaghetti (uncooked) ½ cup Parmesan cheese (grated, 50g) 2 Tbsp fresh parsley (chopped)
Directions
I start by gathering and prepping all of my ingredients. I place the cubed chicken, diced onion, sliced mushrooms, garlic powder, dried oregano, salt, pepper, and chicken broth into the crockpot. I fold everything together so the ingredients are evenly combined, then I put the lid on and cook it on high for 4 hours.
After the 4 hours are up, I break the uncooked spaghetti in half and add it directly to the crockpot. I gently stir and make sure the pasta is pushed down so it’s fully submerged in the liquid.
Next, I cube the cream cheese and place it right on top of the pasta and chicken mixture. I put the lid back on and turn the crockpot to low, letting everything cook for another 30 minutes.
Once the time is up, I fold all the ingredients together, stirring until the cream cheese melts completely into the sauce. I place the lid back on, turn the crockpot off, and let it sit for an additional 5 minutes so the noodles finish cooking.
To serve, I plate the tetrazzini and garnish it with grated Parmesan and fresh parsley.
Servings and Timing
This recipe makes 6 servings (about 1.5 cups each). Prep time: 15 minutes Cook time: 4 hours 35 minutes Total time: 4 hours 50 minutes
Variations
I sometimes use boneless, skinless chicken thighs when I want even more tenderness. Turkey works well too. I also like adding frozen peas or spinach at the end for extra color and vegetables. If I want a slightly richer sauce, I stir in a splash of milk or cream right before serving. For more depth, I add a pinch of crushed red pepper flakes or a bit of Italian seasoning.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the tetrazzini gently on the stovetop or in the microwave, adding a splash of broth or milk if the sauce thickens too much. I give it a good stir to bring everything back together before serving.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless thighs for extra flavor and tenderness.
Can I add vegetables?
Yes, peas, spinach, carrots, or broccoli all work well, especially added near the end.
Can I cook the pasta separately?
You can, but I like cooking it in the crockpot because it absorbs more flavor.
Why is my sauce too thick?
I add a splash of milk, broth, or water when reheating or if it thickens too much in the crockpot.
Can I double the recipe?
If your crockpot is large enough, yes. I make sure not to overfill it past the max line.
Can I use a different pasta shape?
Yes, short pasta like penne or rotini works, but the cooking time may vary slightly.
How do I keep the pasta from overcooking?
I follow the timing closely and turn the crockpot off once the noodles soften.
Can I use low-fat cream cheese?
Yes, but the sauce won’t be quite as rich or creamy.
Can I freeze this dish?
I don’t typically freeze it because cream cheese sauces can separate, but leftovers can be frozen if needed.
Why is my pasta sticking together?
I stir gently after adding the pasta to make sure it’s submerged and separated.
Conclusion
I love crockpot meals, and this Chicken Tetrazzini is one of the best for creamy, comforting flavor with almost no effort. It’s hearty, satisfying, and perfect for evenings when I want something warm and filling waiting for me at dinnertime.
A rich, creamy crockpot chicken tetrazzini made with tender chicken, mushrooms, cream cheese, Parmesan, and spaghetti—all cooked hands-free in one slow cooker.
Total Time:4 hours 50 minutes
Yield:6 servings
Ingredients
2 lb chicken breasts, cubed
1 onion, medium dice
8 oz mushrooms, sliced
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tsp freshly cracked black pepper
1 cup chicken broth
8 oz cream cheese, cubed
1/2 lb spaghetti, uncooked
1/2 cup grated Parmesan cheese
2 Tbsp fresh parsley, chopped
Instructions
Add cubed chicken, onion, mushrooms, garlic powder, oregano, salt, pepper, and chicken broth to the crockpot. Stir to combine.
Cover and cook on high for 4 hours.
Break spaghetti in half and add to the crockpot, stirring gently to submerge.
Add cubed cream cheese on top. Cover and cook on low for 30 minutes.
Stir well until cream cheese is melted and sauce is creamy.
Turn crockpot off, cover, and let sit 5 minutes to finish cooking the noodles.
Serve topped with Parmesan and fresh parsley.
Notes
Use chicken thighs for richer flavor and tenderness.
Add peas, spinach, broccoli, or carrots at the end.
Add a splash of milk or cream for a richer sauce.
Short pasta shapes like rotini or penne also work.
Add crushed red pepper or Italian seasoning for extra flavor.
