Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy, and comforting one-pot pasta dish featuring tender shredded rotisserie chicken, fire roasted tomatoes, and a rich sauce made with chicken broth, heavy cream, and sharp cheddar cheese. Perfect for a quick weeknight dinner or a make-ahead meal with options for stovetop or baked variations.
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 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 and set aside.
- Make Roux and Garlic Base: 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 for an additional 30 seconds to release flavors.
- Add Liquids and Seasonings: Turn heat to low and slowly whisk in chicken broth, followed by heavy cream, 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 while stirring constantly. Let it simmer and thicken for 5-7 minutes, stirring occasionally.
- Add Cheeses: Reduce heat to low. Stir in sharp cheddar cheese until melted, then stir in Parmesan cheese until fully incorporated and smooth.
- Combine Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add cooked pasta to the sauce and toss until well coated. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency. Taste and adjust seasoning with extra salt, pepper, or red pepper flakes if desired.
- Serve and Garnish: Garnish with additional freshly grated Parmesan cheese and dried parsley if desired. Serve hot.
Notes
- Don’t miss the "how to make" recipe video available with the recipe for visual guidance.
- To make Baked Chicken Spaghetti, transfer the combined spaghetti to a greased 9×13 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.
- You can make this recipe ahead by assembling and refrigerating it, then reheating in a skillet with a splash of milk or baking covered in a 9x13 dish with extra cheese for 35-45 minutes.
- For freezing unbaked casserole, cook pasta al dente, combine with sauce, cool completely in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze up to 3 months.
- To freeze baked chicken spaghetti, cool completely before freezing, wrap tightly in layers of plastic and foil, and freeze up to 3 months.
- To reheat frozen casserole, thaw overnight in the refrigerator and bake at 350 degrees F adding 10 minutes to baking time, or bake from frozen covered for 1 hour plus 10-15 minutes uncovered. Avoid baking directly from frozen in glass dishes to prevent cracking.
- Use rotisserie chicken for convenience or leftover cooked chicken for best flavor and texture.
- Adjust cheese quantities and seasoning to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
