Description
This Best Chicken Spaghetti Recipe combines tender shredded rotisserie chicken, al dente spaghetti, and a creamy, cheesy tomato sauce seasoned with herbs and spices for a comforting and delicious meal. Perfect for a quick dinner, it can be served straight from the skillet or baked for an extra cheesy twist.
Ingredients
Scale
Pasta
- 1 pound spaghetti
Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4-6 garlic cloves minced
- 1/4 cup all-purpose flour
- 3 cups low sodium chicken broth
- 1/2 cup heavy cream (or evaporated milk mixed with 1 teaspoon cornstarch)
- 1 15 oz. can fire roasted tomatoes with juices
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
Cheese and Chicken
- 1 1/2 cups freshly grated sharp cheddar cheese or more to taste
- 1/2 cup freshly grated Parmesan cheese
- 2 cups shredded rotisserie chicken
Instructions
- Cook the Pasta: Cook the spaghetti al dente according to package directions. Reserve 1/2 cup of the pasta water before draining the pasta.
- Prepare the Roux: In a large skillet over medium-low heat, melt the butter in olive oil. Sprinkle in the flour and cook while stirring continuously for 2 minutes until thickened.
- Add Garlic: Add the minced garlic to the roux and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Create the Sauce: Turn the heat to low. Slowly whisk in the chicken broth, followed by the heavy cream, fire-roasted tomatoes with juices, chicken bouillon, dried parsley, dried basil, dried oregano, onion powder, salt, pepper, and red pepper flakes. Increase heat to medium-high and bring the sauce to a simmer while stirring constantly. Let it simmer for 5-7 minutes until thickened, stirring occasionally.
- Add Cheeses: Reduce heat to low and stir in the cheddar cheese until melted, followed by the Parmesan cheese until melted and fully incorporated.
- Combine Chicken and Pasta: Stir in the shredded rotisserie chicken and heat through. Add the drained spaghetti to the skillet and toss until well coated in the sauce. Add reserved pasta water a little at a time if needed to reach desired sauce consistency.
- Season and Serve: Taste the dish and adjust seasoning with additional salt, pepper, and/or red pepper flakes as desired. Garnish with extra grated Parmesan cheese and parsley if preferred.
Notes
- Don’t miss the “how to make” recipe video at the top of the post for step-by-step guidance.
- For extra cheesy baked chicken spaghetti, transfer the prepared dish to a greased 9x13 baking dish, top with 1 cup shredded sharp cheddar cheese, and bake at 350 degrees F for 25 minutes until cheese is melted.
- To make ahead, cook and assemble spaghetti then refrigerate in an airtight container or assemble in a baking dish covered with cheese and foil to bake later.
- For freezing unbaked casserole, freeze in a freezer-safe dish wrapped tightly with plastic wrap and aluminum foil for up to 3 months.
- Frozen baked chicken spaghetti leftovers can also be stored for up to 3 months after proper cooling and wrapping.
- When reheating frozen casserole, bake covered at 350 degrees F for 1 hour, then uncover and bake for an additional 10-15 minutes until hot in the center.
- Do not bake frozen casserole directly in glass dishes as they may crack; ensure it is thawed or use a different container.
- For best pasta texture, cook noodles al dente and rinse with cold water if making in advance to stop further cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
