When you need a comforting dinner that practically cooks itself, this Slow Cooker Chicken Tetrazzini is the answer. It’s creamy, flavorful, and full of tender chicken, mushrooms, and perfectly coated pasta that will have everyone asking for seconds.
When my daughter was younger, she used to request this meal for her birthday or anytime it was her turn to pick dinner. She calls it “creamy chicken,” and her excitement when it’s on the menu always makes it extra special. It’s become one of our most loved family dinners, the kind that feels like home every single time.
Whether you are feeding your family after a long day, hosting a cozy dinner, or just craving something warm and satisfying, this recipe delivers. It’s easy to make, full of flavor, and perfect for busy weeknights when you want something that tastes like you spent all day cooking.
Why You’ll Love This Chicken Tetrazzini:
- Creamy and flavorful with tender chicken and mushrooms
- Easy to make with simple ingredients
- Kid friendly and great for families
- Makes delicious leftovers
- Feels like comfort food with minimal effort
When to Make This Slow Cooker Chicken Tetrazzini:
This recipe is perfect for busy weeknights, cozy weekends, or any time you need a comforting dinner without much effort. It’s also a great choice for meal prep or family gatherings since it reheats beautifully.
You can even make it for special occasions or potlucks. Everyone loves creamy pasta, and this one always disappears fast.
What Makes a Traditional Chicken Tetrazzini:
A traditional chicken tetrazzini is made with chicken, mushrooms, pasta, and a rich creamy sauce. It’s often baked with cheese until bubbly. This slow cooker version gives you the same flavor and texture but with less hands on cooking time. The slow cooker helps the flavors blend perfectly and keeps the chicken tender.
Tips for Success:
- Use freshly shredded cheese for a smooth and creamy sauce.
- Add fresh tarragon near the end to preserve its flavor.
- Do not overcook the pasta before adding it since it will continue to soften slightly in the sauce.
- A small squeeze of lemon adds a bright note that balances the creaminess.
- My favorite way to enjoy this dish is with a drizzle of hot sauce for a little kick.
FAQs
Can I use different pasta?
Absolutely! Fettuccine, linguine, or even egg noodles work well.
How long should I cook chicken tetrazzini on high?
If you’re short on time, cook the chicken tetrazzini on high for 2 to 2 1/2 hours instead of low for 4 to 4 1/2 hours. Keep an eye on it near the end to make sure the chicken stays tender and doesn’t dry out.
What’s the difference between using fresh or dried tarragon?
Fresh tarragon has a brighter, more delicate flavor with light notes of anise and lemon. Dried tarragon is more concentrated, so you’ll need less of it. If using dried, add it at the beginning of cooking so the flavor has time to infuse. If using fresh, add it near the end to keep its fresh herbal taste.
Can I make this ahead of time?
Yes. Cook fully, cool, and refrigerate for up to 3 days. Reheat on low or in the microwave.
Serving Suggestions:
Serve this creamy pasta with:
- A simple green salad with lemon vinaigrette
- Garlic bread or buttery dinner rolls
- A glass of white wine or sparkling water with lemon
If you loved this recipe, try my Slow Cooker Chicken Tacos for another easy family favorite.
Watch This Recipe
@megsescapades
Creamy Slow Cooker Chicken Tetrazzini
Ingredients
- 1.5 lbs chicken breast
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp paprika
- 3 tbsp fresh tarragon
- 1 onion diced
- 2 garlic cloves minced
- 8 oz baby bella mushrooms sliced
- 1 cup low sodium chicken broth
- 1 (8 oz) block cream cheese cubed
- 8 oz freshly shredded mozzarella
- 1/2 lb spaghetti cooked according to package directions
- Garnish: Parmesan cheese, parsley, hot sauce, and/or a squeeze of lemon
Method
- Add chicken breast, salt, garlic powder, pepper, paprika, onion, garlic, mushrooms, and chicken broth to the slow cooker.
- Cover and cook on low for 4 to 4 1/2 hours until the chicken is fully cooked and fork-tender.
- Cut cream cheese into cubes and stir it into the slow cooker along with the fresh tarragon. Replace the lid and let it melt for about 10 minutes.
- Cook the spaghetti according to package directions. Drain and add it to the slow cooker. Stir everything together until the pasta is coated and creamy. Top with mozzarella cheese.
- Cover again for about 10 minutes, or until the cheese is melted.
- Serve warm and garnish with Parmesan, parsley, hot sauce, or a squeeze of lemon.
What did you think?