Description
This Best Chicken Spaghetti Recipe is a creamy, cheesy, and flavorful dish featuring al dente spaghetti tossed in a savory sauce made from butter, garlic, chicken broth, heavy cream, fire roasted tomatoes, and a blend of dried herbs. Finished with shredded rotisserie chicken and sharp cheddar and Parmesan cheeses, it’s a comforting one-skillet meal that can also be baked for an extra cheesy casserole. Perfect for weeknight dinners or make-ahead meals.
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
- 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 & Chicken
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 cups shredded rotisserie chicken
Instructions
- Cook Pasta: Cook spaghetti al dente according to package directions. Reserve 1/2 cup pasta water before draining the pasta to use later if needed.
- 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 for 2 minutes to form a thick roux. Add minced garlic and cook for an additional 30 seconds until fragrant.
- 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, and all dried herbs and spices. Increase heat to medium-high and bring the sauce to a simmer, stirring constantly. Let it simmer and thicken for 5 to 7 minutes, stirring occasionally.
- Melt Cheeses: Reduce heat to low and stir in sharp cheddar cheese until melted. Then add Parmesan cheese and stir until melted and fully incorporated into the sauce.
- Add Chicken and Pasta: Stir in shredded rotisserie chicken and heat through. Add cooked spaghetti to the skillet and toss well to coat with the sauce. Add reserved pasta water a little at a time if needed to reach the desired saucy consistency. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as preferred.
- Optional Garnish and Serve: Garnish with additional freshly grated Parmesan cheese and chopped parsley if desired. Serve hot straight from the skillet or bake for a cheesy casserole variation.
Notes
- Watch the recipe video at the top of the post for step-by-step guidance.
- For baked chicken spaghetti, transfer the mixture to a 9x13 baking dish, top evenly with 1 cup shredded cheddar cheese, and bake at 350 degrees F for 25 minutes until the cheese melts.
- To make ahead, you can assemble and refrigerate the spaghetti either to reheat in the skillet or bake later.
- Freeze unbaked chicken spaghetti in a freezer-safe dish wrapped tightly with plastic wrap and foil for up to 3 months for best texture.
- To reheat frozen baked chicken spaghetti, thaw overnight in the refrigerator or bake from frozen at 350 degrees F covered for 1 hour, then uncovered for 10-15 minutes.
- Ensure pasta is cooked al dente and rinsed with cold water if making ahead or freezing to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- 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: 41 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
