Description
This Best Chicken Spaghetti Recipe features tender shredded rotisserie chicken, perfectly cooked spaghetti, and a creamy, cheesy sauce made with garlic, fire roasted tomatoes, and a blend of herbs and spices. It's a comforting one-skillet meal that's easy to prepare, with an optional baked version for extra cheesy goodness.
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
- 1 1/2 cups freshly grated sharp cheddar cheese or more to taste
- 1/2 cup freshly grated Parmesan cheese
Chicken
- 2 cups shredded rotisserie chicken
Instructions
- Cook Pasta: Cook spaghetti al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Make Roux and Garlic Base: In a large skillet, melt butter in olive oil over medium-low heat. Sprinkle in flour and cook while stirring continuously for 2 minutes until thickened. Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Prepare Sauce: Turn heat to low and slowly whisk in chicken broth followed by heavy cream, fire roasted tomatoes with juices, chicken bouillon, and all dried seasonings. Increase heat to medium-high, bring the sauce to a simmer, and stir constantly. Allow to simmer until the sauce thickens, stirring occasionally for 5 to 7 minutes.
- Add Cheeses: Reduce heat to low, then stir in sharp cheddar cheese until melted. Follow by stirring in Parmesan cheese until fully melted into the sauce.
- Combine Chicken and Pasta: Stir shredded rotisserie chicken into the sauce and heat through. Then add the cooked spaghetti, stirring until the pasta is well coated. Use reserved pasta water a little at a time if the sauce needs thinning. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes as desired.
- Serve: Garnish the chicken spaghetti with extra freshly grated Parmesan cheese and parsley if desired. Serve immediately.
Notes
- For a cheesy baked variation, transfer the combined spaghetti to a greased 9x13 baking dish, top evenly with 1 cup shredded sharp cheddar cheese, and bake at 350°F for 25 minutes until cheese is melted.
- You can make the recipe ahead by assembling and refrigerating: reheat in a skillet with a splash of milk or bake covered with additional cheese at 350°F for 35-45 minutes.
- To freeze unbaked chicken spaghetti, cool it completely in a freezer-safe dish, wrap tightly with plastic wrap and foil, and freeze up to 3 months.
- For frozen baked chicken spaghetti, cool in the fridge before wrapping and freezing. When reheating, thaw overnight and bake or bake from frozen covered with foil at 350°F for one hour, then uncovered for an additional 10-15 minutes.
- Do not bake directly from frozen in a glass baking dish to prevent cracking.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
