Description
This Best Chicken Spaghetti Recipe is a creamy, comforting dish featuring al dente spaghetti tossed in a flavorful sauce made with chicken broth, sharp cheddar, Parmesan, fire roasted tomatoes, and shredded rotisserie chicken. Perfect for easy weeknight dinners, it can be served straight from the skillet or baked 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 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: Prepare spaghetti al dente according to package directions. Reserve 1/2 cup pasta water before draining the pasta.
- Make roux and cook garlic: In a large skillet over medium-low heat, melt butter in olive oil. Sprinkle in flour and stir continuously for 2 minutes to cook out the raw flavor. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and seasonings: Reduce 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 and bring sauce to a simmer, stirring constantly.
- Simmer and thicken sauce: Continue simmering the sauce for 5 to 7 minutes until thickened, stirring occasionally to avoid sticking.
- Incorporate cheeses: Reduce heat to low and stir in sharp cheddar cheese until melted, followed by Parmesan cheese until fully incorporated.
- Add chicken and pasta: Stir in shredded rotisserie chicken and heat through. Add the cooked spaghetti and toss to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency. Taste and adjust seasoning with salt, pepper, and red pepper flakes.
- Serve and garnish: Garnish with additional freshly grated Parmesan cheese and dried or fresh parsley if desired. Serve warm.
Notes
- For extra cheesy baked chicken spaghetti, transfer the combined spaghetti to a lightly 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.
- To make ahead, assemble the sauce and pasta, then refrigerate in an airtight container or baking dish. Reheat gently on the stove with a splash of milk or bake covered for 35 to 45 minutes at 350 degrees F.
- For freezing, freeze unbaked chicken spaghetti in a freezer-safe dish tightly wrapped with plastic and foil for up to 3 months. Thaw overnight before baking.
- Frozen baked chicken spaghetti should be chilled completely before freezing to prevent texture issues, then tightly wrapped and frozen up to 3 months.
- To reheat frozen chicken spaghetti, bake covered at 350 degrees F for 1 hour, then uncover and bake an additional 10 to 15 minutes until heated through. Avoid baking directly from frozen in glass dishes to prevent cracking.
- Cook pasta al dente and rinse with cold water for make-ahead recipes to prevent overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
