Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy, comforting classic that's perfect for a quick and satisfying dinner. Featuring tender shredded rotisserie chicken tossed with perfectly cooked spaghetti in a rich sauce made from fire roasted tomatoes, chicken broth, and sharp cheddar cheese, this dish can be enjoyed straight from the skillet or baked for extra cheesiness.
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 black pepper
- 1/2 teaspoon red pepper flakes
Cheese
- 1 1/2 cups freshly grated sharp cheddar cheese (or more to taste)
- 1/2 cup freshly grated Parmesan cheese
Protein
- 2 cups shredded Rotisserie chicken
Instructions
- Cook Pasta: Cook spaghetti al dente according to package directions. Reserve 1/2 cup of the pasta water before draining the pasta.
- Make Roux: In a large skillet, melt butter in olive oil over medium-low heat. Sprinkle in the flour and cook while stirring for 2 minutes until thickened. Add minced garlic and cook an additional 30 seconds to release its aroma.
- Add Liquids and Seasoning: Turn heat to low and slowly whisk in chicken broth, followed by heavy cream, fire roasted tomatoes with juice, 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, stirring constantly. Allow to simmer and thicken for 5-7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low and stir in sharp cheddar cheese until melted, then add Parmesan cheese and stir until melted and smooth in the sauce.
- Add Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add the cooked spaghetti and toss until well coated with the sauce. Add reserved pasta water a little at a time if the sauce needs thinning to reach desired consistency.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, and/or red pepper flakes as desired. Garnish with extra Parmesan cheese and parsley if preferred. Serve immediately.
Notes
- Watch the "how to make" recipe video at the top of the post for step-by-step guidance.
- For baked chicken spaghetti, transfer the prepared spaghetti 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 and bubbly.
- To make ahead, assemble the pasta and sauce then refrigerate in an airtight container. Reheat individual servings in the microwave or on the stove with a splash of milk or cream.
- You can prepare and refrigerate the assembled spaghetti in a baking dish covered with foil and cheese, then bake for 35-45 minutes when ready to serve.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months. Thaw overnight before baking or bake from frozen following instructions.
- Do not bake chicken spaghetti directly from frozen in a glass dish as it may crack; use a metal or suitable freezer-safe dish.
- When baking from frozen, bake covered at 350 degrees F for 1 hour, then uncover and bake an additional 10-15 minutes until heated through.
- To keep pasta from overcooking when storing, rinse cooked spaghetti with cold water and drain well before mixing with sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
