Slow Cooked Chicken Tetrazzini
Indulge in the ultimate comfort food with this Slow Cooked Chicken Tetrazzini, a creamy, savory pasta dish that’s perfect for family dinners or special occasions. Tender, shredded chicken breasts are infused with garlic, Italian seasoning, and seared for added flavor before being slow-cooked in a luscious sauce of cream of mushroom soup, chicken broth, and heavy cream. Sautéed mushrooms bring an earthy richness, while Parmesan cheese and al dente spaghetti create a velvety, cheesy finish. With minimal prep and the magic of a slow cooker, this dish is high on taste and low on effort, making it ideal for busy weeknights. Garnished with vibrant parsley, this one-pot masterpiece is hearty, flavorful, and irresistibly creamy. Perfect for fans of easy slow-cooker recipes, chicken dinners, or indulgent pasta classics!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 1 tablespoon Olive oil
- 8 ounces White mushrooms, sliced
- 2 cans Cream of mushroom soup
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 12 ounces Dry spaghetti, broken into halves
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until lightly browned. Remove and set aside.
Add the sliced mushrooms to the skillet and sauté for 5 minutes until they begin to soften. Remove and set aside.
In a slow cooker, combine the cream of mushroom soup, chicken broth, and heavy cream. Stir until well mixed.
Add the seared chicken breasts and sautéed mushrooms to the slow cooker. Cover and cook on low heat for 4 hours.
After 3.5 hours of cooking, bring a large pot of salted water to boil. Cook the dry spaghetti according to the package instructions until al dente, then drain.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the sauce in the slow cooker.
Add the cooked spaghetti to the slow cooker along with the grated Parmesan cheese. Mix well until the pasta is evenly coated in the sauce.
Allow the mixture to cook for an additional 10-15 minutes on low heat to let the flavors meld together.
Serve hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
3583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 7423 mg | 323% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 31.0 g | ||
| Protein | 212.8 g | 426% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1472 mg | 113% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3504 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
