Easy Chicken Spaghetti
Comfort food that’s cozy, creamy, and quick—this Easy Chicken Spaghetti is the kind of weeknight dinner that becomes an instant favorite. It’s packed with tender shredded rotisserie chicken, a silky cheese sauce, and bright pops of fire-roasted tomatoes. The method is straightforward, the pantry ingredients are simple, and the result is a cheesy, satisfying casserole-style pasta that feeds a crowd or makes excellent leftovers.
Why this recipe works
This Easy Chicken Spaghetti keeps things simple without skimping on flavor. The spaghetti cooks right in plenty of savory broth, then meets a roux-thickened cream sauce studded with garlic and fire-roasted tomatoes. Sharp cheddar brings a tangy bite while Parmesan adds savory depth. Using shredded rotisserie chicken saves time and layers in instant, tender protein.
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4–6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cup slow 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 each dried parsley, dried basil, chicken bouillon
- 1/2 tsp each dried oregano, onion powder, salt, pepper, 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
Notes on ingredients
Use slow-sodium chicken broth to keep the sauce from becoming overly salty. If you prefer a lighter sauce, substitute the heavy cream with evaporated milk mixed with 1 teaspoon cornstarch—this keeps the texture creamy without extra richness. Freshly grated cheeses melt better and yield a smoother sauce, so grate your own sharp cheddar and Parmesan if possible.
Equipment
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or heatproof spatula
- Cheese grater
- Tongs or pasta fork
Step-by-step Instructions
- Bring a large pot of salted water to a boil. Add 1 pound spaghetti and cook until al dente according to package directions. Drain and set aside.
- While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Let the butter melt and the mixture shimmer but not brown.
- Add 4–6 minced garlic cloves to the hot oil and butter. Sauté for about 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Sprinkle 1/4 cup all-purpose flour over the garlic mixture. Stir continuously for about 1 minute to cook the raw flour taste and form a roux.
- Slowly pour in 3 cups slow sodium chicken broth while whisking or stirring to prevent lumps. Continue stirring until the sauce begins to thicken and is smooth.
- Stir in 1/2 cup heavy cream (or the evaporated milk with 1 teaspoon cornstarch, if using). Mix until the liquid is fully incorporated and the sauce is slightly thickened.
- Add the 1 15 oz. can fire roasted tomatoes with their juices, breaking up any large tomato pieces with your spoon. Stir to combine.
- Season the sauce by adding 1 teaspoon each dried parsley, dried basil, and chicken bouillon, plus 1/2 teaspoon each dried oregano, onion powder, salt, black pepper, and red pepper flakes. Taste and adjust seasoning as needed, remembering the cheeses will add saltiness.
- Lower the heat to medium-low. Stir in 1 1/2 cups freshly grated sharp cheddar cheese a handful at a time, allowing each addition to melt completely before adding more. Once the cheddar is incorporated, stir in 1/2 cup freshly grated Parmesan cheese until the sauce is smooth and shiny.
- Add 2 cups shredded rotisserie chicken to the sauce and stir until the chicken is warmed through and evenly distributed.
- Fold the cooked and drained spaghetti into the sauce, tossing gently with tongs or a pasta fork so each strand is coated. Heat for 1–2 minutes to meld flavors and ensure everything is hot.
- Serve the Easy Chicken Spaghetti immediately, garnished with extra grated Parmesan, chopped fresh parsley, or a few red pepper flakes for heat if desired. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove with a splash of milk or broth to loosen the sauce.
Troubleshooting and tips
- If your sauce is too thin, simmer it a few minutes longer to reduce and thicken, stirring often so the cheese doesn’t stick. If it gets too thick, whisk in a few tablespoons of broth or milk to reach the desired consistency.
- For milder heat, omit the red pepper flakes. For extra kick, add a pinch more while seasoning.
- Leftovers taste even better the next day once flavors have had time to marry. Reheat gently over low heat, stirring often so the cheese doesn’t scorch.
- Make this vegetarian by swapping the chicken for a can of drained chickpeas or 2 cups cooked, roasted cauliflower florets and using vegetable bouillon in place of chicken bouillon.
Serving suggestions
Pair this Easy Chicken Spaghetti with a crisp green salad and crusty bread to round out the meal. A simple side of steamed green beans or roasted broccoli adds color and freshness. For a fuller presentation, finish plates with a sprinkle of extra cheddar or Parmesan and a crack of fresh black pepper.
Make-ahead and storage
You can prepare the sauce up to 2 days ahead, store it in the fridge, and reheat before tossing with freshly cooked spaghetti. Store leftovers in an airtight container for up to 3 days. To reheat, warm gently in a skillet with a splash of broth or milk and stir until smooth.
Final thoughts
This Easy Chicken Spaghetti is dependable, cheesy, and ready to become a weeknight staple. It’s adaptable to what you have on hand and forgiving if you need to swap cheeses or tweak the heat. With minimal hands-on time and big, comforting flavors, it’s the kind of recipe you’ll turn to again and again.
Easy Chicken Spaghetti
Ingredients
Equipment
Method
- 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 in the olive oil. Whisk in the flour and cook, stirring, for about 2 minutes until the mixture thickens and is lightly bubbly.
- Add the minced garlic and cook, stirring, for 30 seconds more.
- Reduce heat to low and slowly whisk in the chicken broth, then the heavy cream, followed by the fire roasted tomatoes with their juices and the chicken bouillon; add all dried seasonings.
- Increase heat to medium-high and bring the sauce to a simmer, stirring constantly; simmer 5–7 minutes until slightly thickened.
- Lower the heat and stir in the cheddar until melted, then stir in the Parmesan until smooth.
- Stir in the shredded chicken and heat through, then add the cooked spaghetti and toss to coat; add reserved pasta water a little at a time if the sauce needs thinning.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired, and garnish with extra Parmesan and parsley if you like.
Notes
- Preheat oven and grease a 9×13 dish if you plan to bake the casserole.
- Top with 1 cup shredded cheddar and bake at 350°F for 25 minutes until cheese melts.
- To refrigerate leftovers, transfer to an airtight container and refrigerate up to two days.
- To freeze, cool completely, wrap tightly with plastic wrap and foil, label, and freeze up to 3 months.
- Thaw overnight before baking, or bake from frozen but add extra time; do not bake frozen in glass.
