Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy comfort dish featuring tender shredded rotisserie chicken, fire roasted tomatoes, and a flavorful sauce coating perfectly cooked spaghetti. Ideal for a quick, satisfying dinner, it can be enjoyed 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 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 the spaghetti al dente according to the package directions. Reserve 1/2 cup of the pasta water before draining the pasta to use later for adjusting the sauce consistency.
- Prepare 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 the minced garlic and cook for an additional 30 seconds to release aroma.
- Make Sauce: Turn the heat to low and slowly whisk in the chicken broth, then add the heavy cream, fire roasted tomatoes with juices, chicken bouillon, and all seasonings including 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. Continue simmering and stirring occasionally until the sauce thickens, approximately 5 to 7 minutes.
- Add Cheese: Reduce heat to low and stir in the sharp cheddar cheese until melted, followed by the Parmesan cheese until melted and fully incorporated into the sauce.
- Combine Chicken and Pasta: Stir in the shredded rotisserie chicken and heat through. Add the cooked spaghetti to the skillet and toss well to coat with the sauce. If needed, add the reserved pasta water a little at a time to loosen the sauce to your preferred consistency. Taste and adjust seasonings with additional salt, pepper, or red pepper flakes as desired.
- Garnish and Serve: Optionally, garnish with extra freshly grated Parmesan cheese and chopped parsley before serving.
Notes
- For a baked version, transfer the spaghetti mixture to a greased 9x13 baking dish, top with 1 cup shredded sharp cheddar cheese, and bake at 350 degrees F for 25 minutes until the cheese melts and bubbles.
- You can make this recipe ahead and reheat in the skillet or bake from refrigerated. To reheat on stovetop, add a splash of milk or cream to loosen the sauce.
- To freeze, assemble the spaghetti in a freezer-safe dish, cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight before baking.
- Do not bake frozen spaghetti in a glass dish directly to avoid cracking. Instead bake covered at 350 degrees F for one hour then uncover and bake 10-15 minutes more until heated through.
- For extra creaminess, use heavy cream, but evaporated milk with cornstarch is a lighter alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
