Description
This Best Chicken Spaghetti Recipe combines tender shredded rotisserie chicken with a creamy, cheesy tomato sauce tossed with perfectly cooked spaghetti. This comforting one-skillet dish is easy to prepare, full of flavor, and can be served straight from the stove or baked for an extra cheesy finish. Ideal for a hearty family dinner or meal prep, it’s rich, satisfying, and packed with savory herbs and spices.
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
Cheeses
- 1 1/2 cups freshly grated sharp cheddar cheese
- 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 ½ cup pasta water before draining the pasta to use later for sauce consistency adjustments.
- Make Roux and Sauté Garlic: In a large skillet, melt the butter with 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 until fragrant.
- Add Liquids and Seasonings: Lower heat to low. Slowly whisk in chicken broth, then heavy cream followed by fire roasted tomatoes with juices, chicken bouillon, dried parsley, basil, oregano, onion powder, salt, pepper, and red pepper flakes. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Let it simmer and thicken for 5-7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low. Stir in sharp cheddar cheese until melted, then stir in Parmesan cheese until fully incorporated and melted into the sauce.
- Add Chicken and Combine Pasta: Stir shredded rotisserie chicken into the sauce and heat through. Add cooked spaghetti and toss thoroughly to coat the pasta with the sauce. Add reserved pasta water gradually if needed to reach desired sauce consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- Serve and Garnish: Serve immediately garnished with extra Parmesan cheese and fresh parsley if desired. For an extra cheesy option, transfer to a baking dish, top with additional shredded cheddar cheese, and bake at 350 degrees F for 25 minutes.
Notes
- For baked chicken spaghetti, preheat oven to 350 degrees F and bake the prepared spaghetti topped with an extra cup of shredded cheddar cheese for 25 minutes until cheese is melted and bubbly.
- To make ahead, cook pasta al dente and rinse under cold water. Assemble spaghetti and sauce, refrigerate in an airtight container, then reheat gently on stovetop or microwave with a splash of milk or cream.
- For preparing in advance and baking later, assemble and refrigerate in a greased 9x13-inch baking dish covered with foil, then bake within two days at 350 degrees F for 35-45 minutes until heated through.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped with plastic wrap and foil for up to 3 months; thaw before baking.
- To freeze baked chicken spaghetti, cool completely in the refrigerator before wrapping tightly and freezing for up to 3 months.
- When reheating frozen chicken spaghetti, thaw overnight and bake per instructions adding 10 extra minutes, or bake from frozen covered for 1 hour plus 10-15 minutes uncovered.
- Avoid baking frozen casserole directly in glass dishes as they may crack.
Nutrition
- Serving Size: 1 cup
- 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: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
