Easy Chicken Spaghetti

There’s something so comforting about a saucy, cheesy pasta that comes together without fuss. This rendition of Easy Chicken Spaghetti is creamy, bright from fire-roasted tomatoes, and studded with tender shredded chicken. It uses everyday pantry staples and a rotisserie chicken for fast, flavor-packed weeknight magic. The method is simple, the steps are clear, and the outcome is reliably satisfying—perfect for when you want a cozy dinner that doesn’t demand a lot of hands-on time.

Why this version works

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This Easy Chicken Spaghetti balances richness and acidity: a roux thinned with chicken broth and finished with heavy cream creates a silky sauce that clings to every strand of spaghetti, while fire-roasted tomatoes bring smoky sweetness and brightness. Sharp cheddar adds tang and melt, and grated Parmesan deepens the umami. Using shredded rotisserie chicken keeps prep minimal and adds great texture without drying out the dish.

Ingredients

• 1 pound spaghetti
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4–6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 3 cup 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 tsp dried parsley
• 1 tsp dried basil
• 1 tsp chicken bouillon
• 1/2 tsp dried oregano
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes
• 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

Equipment

• Large pot for boiling pasta
• Large skillet or Dutch oven
• Wooden spoon or heatproof silicone spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Grater for cheeses

Step-by-step Instructions

1. Bring a large pot of salted water to a rolling boil. Add 1 pound spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once the butter has melted and the fat is shimmering, add 4–6 cloves minced garlic and sauté until fragrant, about 30–45 seconds. Do not let the garlic brown.
3. Sprinkle 1/4 cup all-purpose flour over the garlic and fats. Stir constantly for 1–2 minutes to cook the flour and form a roux; this helps thicken the sauce and remove any raw flour taste.
4. Slowly pour in 3 cup low-sodium chicken broth while whisking or stirring to break up any lumps and create a smooth sauce. Bring the mixture to a gentle simmer and cook for 2–3 minutes until slightly thickened.
5. Stir in 1/2 cup heavy cream (or the evaporated milk plus 1 teaspoon cornstarch mixture). Add the entire 15 oz. can of fire roasted tomatoes with juices, 1 tsp dried parsley, 1 tsp dried basil, and 1 tsp chicken bouillon. Add 1/2 tsp dried oregano, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp red pepper flakes. Stir to combine and return the sauce to a gentle simmer so the flavors meld, about 3–4 minutes.
6. Reduce the heat to low. Add 1 1/2 cups freshly grated sharp cheddar cheese and 1/2 cup freshly grated Parmesan cheese to the sauce a handful at a time, stirring until each addition melts and the sauce is smooth. Taste and adjust seasoning if needed, keeping in mind the rotisserie chicken and cheeses already contribute salt.
7. Stir 2 cups shredded rotisserie chicken into the creamy tomato sauce until evenly distributed and heated through, about 2–3 minutes.
8. Add the drained spaghetti to the skillet. Use tongs or two forks to toss the pasta in the sauce until every strand is coated. If the sauce seems too thick, add reserved pasta cooking water a few tablespoons at a time until you reach your desired consistency.
9. Cook for an additional 1–2 minutes to allow the pasta to finish absorbing flavors. Remove from heat and let the dish rest for a couple of minutes—this helps the sauce thicken slightly and makes serving easier.
10. Serve hot, garnished with extra grated cheddar or Parmesan if desired, and an optional sprinkle of dried parsley or crushed red pepper flakes for a touch of color and heat.

Tips and Variations

• If you prefer a lighter finish, swap heavy cream for the evaporated milk plus cornstarch option listed in the ingredients; whisk the cornstarch into the evaporated milk until smooth before adding.
• For a smoky boost, use smoked paprika instead of or in addition to red pepper flakes—start with 1/4 teaspoon.
• Make it vegetarian: replace the chicken broth with vegetable broth and use shredded roasted cauliflower or a plant-based chicken substitute for the shredded rotisserie chicken. Keep the cheeses if you eat dairy.
• To stretch the meal, stir in a can of drained corn or a chopped bell pepper with the tomatoes for extra texture and volume.
• Leftovers reheat well in a skillet over low heat with a splash of broth or milk to loosen the sauce.

Make-Ahead and Storage

Prepare the sauce up to step 6 and refrigerate for up to 2 days. When ready to serve, gently reheat the sauce, add the shredded chicken, then toss in freshly cooked spaghetti. Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop over low heat with a little broth or cream to refresh the sauce.

Serving Suggestions

This Easy Chicken Spaghetti shines with simple sides: a crisp green salad with lemon vinaigrette, crushed garlic bread, or roasted asparagus. A light squeeze of lemon on the greens or a quick herb salad helps cut through the richness and keeps the meal bright.

Notes on Ingredients

• Rotisserie chicken is a huge time-saver and keeps the chicken moist and flavorful; use white meat for a milder taste or a mix for more texture.
• Using freshly grated cheese rather than pre-shredded ensures smoother melting and a creamier sauce.
• Fire-roasted tomatoes add a subtle char that pairs beautifully with cheddar. If you can’t find them, plain diced tomatoes will work—just consider adding 1/4 teaspoon smoked paprika to mimic the roast flavor.

Final Thoughts

This Easy Chicken Spaghetti is comfort food with smart shortcuts—quick-cooking pasta, a simple roux-thickened sauce, and rotisserie chicken that turns an ordinary weeknight into a warm, cheesy celebration. The recipe scales well for families and reheats gracefully, so it’s a smart choice for leftovers or meal prep. Whether you’re feeding hungry kids or craving a cozy bowl for yourself, it delivers reliably tasty results with minimal fuss.

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Easy Chicken Spaghetti

A creamy, cheesy chicken spaghetti made quickly on the stovetop with rotisserie chicken and a flavorful tomato-cream sauce.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Servings: 6 servings

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 ounce 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 sharp cheddar cheese freshly grated, or more to taste
• 1/2 cup Parmesan cheese freshly grated
• 2 cups shredded rotisserie chicken

Instructions

• Cook the spaghetti in a large pot of salted boiling water until al dente according to package directions; reserve 1/2 cup pasta cooking water, then drain.
• In a large skillet over medium-low heat, melt the butter with the olive oil. Sprinkle in the flour and cook, stirring constantly, about 2 minutes until it forms a thick roux.
• Add the minced garlic to the roux and cook 30 seconds more, stirring so it does not brown.
• Turn the heat to low and slowly whisk in the chicken broth, then whisk in the heavy cream and the can of fire-roasted tomatoes with juices.
• Stir in the chicken bouillon, dried parsley, dried basil, dried oregano, onion powder, salt, black pepper, and red pepper flakes. Increase heat to medium-high and simmer, stirring occasionally, 5–7 minutes until the sauce thickens.
• Reduce heat to low and stir in the grated sharp cheddar until melted, then add the grated Parmesan and stir until incorporated.
• Add the shredded rotisserie chicken and heat through, then add the cooked spaghetti and toss to coat, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
• Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Garnish with extra Parmesan and parsley if desired, then serve.

Equipment

• Large Pot
• Large Skillet
• Whisk
• Measuring Cups and Spoons
• Colander
• Grater

Notes

• Preheat oven to 350°F if baking as a casserole.
• Lightly grease a 9×13 baking dish before transferring the spaghetti.
• Top with an additional 1 cup shredded cheddar if baking, then bake 25 minutes until cheese melts.
• To refrigerate, cool, cover, and store in an airtight container for up to 2 days.
• To freeze, tightly wrap a cooled casserole and freeze up to 3 months; thaw overnight before baking or add extra baking time if baking from frozen.