Description
This Best Chicken Spaghetti recipe is a creamy, cheesy, and comforting pasta dish made with tender shredded rotisserie chicken, fire roasted tomatoes, and a rich homemade sauce. Perfect for an easy weeknight dinner, it can be served straight from the skillet or baked for an extra cheesy finish.
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 & 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 the spaghetti al dente according to package directions. Reserve ½ cup of the pasta cooking water before draining the spaghetti.
- Make Roux and Garlic: In a large skillet, melt the butter in olive oil over medium-low heat. Sprinkle in the flour and cook while stirring continuously for 2 minutes until thickened. Add minced garlic and cook for an additional 30 seconds.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in the chicken broth. Then add heavy cream, fire roasted tomatoes with their juices, chicken bouillon, and all the dried herbs and spices. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Simmer until thickened, about 5-7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low and stir in the sharp cheddar cheese until melted. Then add Parmesan cheese and stir until melted and smooth.
- Add Chicken and Combine with Pasta: Stir in the shredded rotisserie chicken and heat through. Fold in the cooked spaghetti until well coated with the sauce. Add reserved pasta water a little at a time if the sauce is too thick or to reach desired consistency. Taste and adjust seasonings with additional salt, pepper, or red pepper flakes as needed.
- Serve and Garnish: Garnish with extra freshly grated Parmesan cheese and parsley if desired. Serve immediately straight from the skillet or prepare for baking if preferred.
Notes
- For a cheesy baked version, transfer the prepared chicken 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 and bubbly.
- To make ahead, cook noodles al dente and rinse with cold water to stop cooking. Assemble the dish and store in an airtight container in the refrigerator. Reheat individual servings gently on the stovetop or microwave with a splash of milk or cream.
- Make-ahead baked version: assemble and place in a greased 9x13 dish, top with additional cheddar cheese, cover tightly, refrigerate up to 2 days, then bake 35-45 minutes at 350 degrees F until heated through.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months. Thaw overnight and bake per instructions.
- Leftover baked casserole can also be frozen similarly. Thaw before reheating for best texture.
- Do not bake the casserole directly from frozen if using a glass dish to avoid cracking; thaw first or use an oven-safe metal dish.
- Garnish with freshly chopped parsley or extra Parmesan for added flavor and presentation.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
