Crockpot Chicken Tetrazzini
Crockpot Chicken Tetrazzini is a creamy pasta dish with tender chicken and a rich, savory sauce. The spaghetti cooks right in the slow cooker and finishes with melted mozzarella and Parmesan.
Servings 6 servings
Calories 500kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 10.5 oz cream of mushroom soup
- 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
- 8 oz spaghetti
- parsley fresh, chopped, for garnish
Instructions
- Place chicken breasts in the bottom of the crockpot.
- In a bowl, mix together cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, black pepper, and paprika. Pour over the chicken.
- Cover and cook on low for 4–6 hours, or until chicken is cooked through and tender.
- Remove the chicken, shred it with two forks, then return to the slow cooker.
- Break the spaghetti in half and stir it into the sauce. Cover and cook on high for 25–35 minutes, or until the pasta is tender, stirring halfway through.
- Stir in mozzarella and Parmesan cheeses until melted and creamy.
- Garnish with parsley and serve warm.
Notes
Storage Instructions
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat with a splash of broth. to freeze- freeze up to 2 months, thaw overnight, and reheat until hot.Nutrition
Calories: 500kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 1179mg | Potassium: 947mg | Fiber: 2g | Sugar: 5g | Vitamin A: 706IU | Vitamin C: 2mg | Calcium: 250mg | Iron: 1mg
