Prepare Your Ingredients: Begin by gathering your ingredients for the Slow Cooker Creamy Chicken Tetrazzini Pasta. Chop your vegetables, such as bell peppers and mushrooms, and measure the pasta and seasonings to save time later.

Sauté the Vegetables: In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped vegetables until they soften, about 5-7 minutes.

Combine the Base Ingredients: In a large bowl, mix the sautéed vegetables with cream cheese and eggs, stirring until the mixture is well combined and creamy.

Add the Chicken and Cheese: Fold in cooked, shredded chicken and sprinkle in the shredded cheese, along with garlic powder, onion powder, salt, and pepper.

Incorporate the Pasta: Gently stir in the uncooked pasta, ensuring it’s coated in the creamy mixture.

Transfer to the Slow Cooker: Pour the mixture into a greased slow cooker, spreading it out evenly for uniform cooking.

Cook Until Perfect: Cover the slow cooker with its lid and set it to cook on low for 4-6 hours or high for 2-3 hours until the pasta is tender.

Serve and Enjoy: Once cooked, gently stir the casserole before serving to combine the layers. Allow it to cool for a few minutes, then dish up your creamy, comforting pasta.