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Homemade Easy Chicken Spaghetti photo

Easy Chicken Spaghetti

A creamy, cheesy chicken spaghetti that comes together quickly with pantry ingredients and rotisserie chicken.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Large Skillet
  • Whisk
  • Measuring cups and spoons
  • Colander
  • Spatula or spoon
  • 9x13 Baking Dish

Ingredients
  

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4-6 cloves garlic 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
  • 15 oz fire roasted tomatoes with juices 1 can
  • 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 sharp cheddar cheese freshly grated, or more to taste
  • 1/2 cup Parmesan cheese freshly grated
  • 2 cups shredded rotisserie chicken

Instructions
 

  • Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions; reserve 1/2 cup pasta water, then drain and set aside.
  • In a large skillet over medium-low heat, melt the butter in the olive oil. Sprinkle in the flour and stir constantly for about 2 minutes until the mixture is thick and slightly cooked.
  • Add the minced garlic to the roux and cook for 30 seconds, stirring so the garlic does not brown.
  • Lower heat to low and slowly whisk in the chicken broth until smooth, then whisk in the heavy cream, canned fire-roasted tomatoes with their juices, and chicken bouillon.
  • Add the dried parsley, dried basil, oregano, onion powder, salt, black pepper, and red pepper flakes; increase heat to medium-high and bring the sauce to a simmer, stirring constantly, then simmer 5–7 minutes until slightly thickened.
  • Reduce heat to low and stir in the grated cheddar until melted, then stir in the Parmesan until melted and the sauce is smooth.
  • Stir the shredded rotisserie chicken into the sauce and heat through.
  • Add the cooked spaghetti to the skillet and toss to coat, using reserved pasta water a little at a time to loosen the sauce if needed; taste and adjust seasoning with salt, pepper, or extra red pepper flakes.
  • If desired, transfer to a lightly greased 9×13 baking dish, top with an extra 1 cup shredded cheddar, and bake covered at 350°F for 25–35 minutes until heated through and cheese is melted.
  • Garnish with additional grated Parmesan and parsley if desired, then serve.

Notes

  • Preheat oven to 350°F if baking the casserole.
  • Lightly grease a 9×13 baking dish before transferring pasta to bake.
  • Top casserole with 1 cup shredded cheddar before baking.
  • Cook pasta al dente and rinse with cold water if preparing ahead to stop cooking.
  • Refrigerate assembled casserole for up to two days before baking.
  • Freeze cooled casserole up to 3 months, thaw before baking or add extra bake time if baking from frozen.