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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
Cook Time15 minutes
Total Time20 minutes
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.