Description
This Best Chicken Spaghetti Recipe features tender rotisserie chicken, al dente spaghetti, and a creamy, cheesy tomato sauce infused with garlic and Italian herbs. It’s perfect for a quick stovetop dinner or can be baked for extra cheesy comfort. Ideal for a hearty family meal.
Ingredients
Scale
Spaghetti
- 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 black 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 Pasta: Cook spaghetti al dente according to package directions. Reserve ½ cup pasta water before draining the pasta.
- Make Roux and Garlic: Melt butter in olive oil over medium-low heat in a large skillet. Sprinkle in flour and cook while stirring for 2 minutes until thickened. Add minced garlic and cook an additional 30 seconds.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in chicken broth, then heavy cream, fire roasted tomatoes with juice, chicken bouillon, and all dried seasonings. Increase heat to medium-high and bring to a simmer, stirring constantly. Simmer until thickened, about 5-7 minutes, stirring occasionally.
- Add Cheese: Reduce heat to low and stir in sharp cheddar cheese until melted, then Parmesan cheese until melted and smooth.
- Add Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add drained pasta and toss to coat well, adding reserved pasta water a little at a time to reach desired consistency. Taste and adjust seasoning with salt, pepper, and/or red pepper flakes.
- Garnish and Serve: Garnish with additional freshly grated Parmesan cheese and parsley if desired. Serve immediately.
Notes
- Watch the “how to make” recipe video at the top of the post to see the cooking steps in action.
- For extra cheesy baked chicken spaghetti, transfer the combined spaghetti to a lightly 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.
- Make ahead options: Assemble and reheat in the skillet with a splash of milk or bake after refrigeration for up to two days.
- To freeze unbaked casserole, combine and cool completely, then wrap tightly with plastic wrap and foil, label, and freeze up to 3 months.
- To freeze baked casserole, cool completely in refrigerator, wrap tightly with double plastic wrap and foil, label, and freeze up to 3 months.
- To reheat from frozen, bake covered at 350 degrees F for 1 hour, then uncover and bake an additional 10-15 minutes until heated through.
- Do not bake directly from frozen if using a glass baking dish to avoid cracking.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
