I absolutely love this Chicken Spaghetti Recipe for cozy nights when I want something both comforting and impressive. Tender shredded chicken blends perfectly with al dente spaghetti, all coated in a rich, velvety cheese sauce with a hint of zesty tomatoes and chiles. The garlic and Italian seasonings fill the kitchen with an irresistible aroma, making every bite a perfect mix of creamy texture and subtle heat.
Why I Love This Recipe
This Chicken Spaghetti has become my go-to meal for busy weeknights because:
- It's a one-dish meal combining protein, carbs, and veggies for a complete Dinner.
- Uses pantry staples and easy ingredients - great for last-minute cooking.
- Works perfectly with leftover rotisserie chicken to save prep time.
- Makes tasty leftovers that reheat well for next-day lunches.
- Balances creamy richness with a spicy kick from Rotel tomatoes.
- Can be prepped ahead and baked later - ideal for meal prepping.
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Breakdown of Each Key Ingredient
Every ingredient plays a vital role in this dish's creamy, flavorful profile:
Chicken Breasts
Boneless, skinless chicken breasts provide tender protein. Poaching keeps them juicy and easy to shred. Rotisserie chicken is a handy shortcut.
Olive Oil
Used for sautéing, olive oil adds a subtle fruity depth. Extra virgin is best, but any neutral oil works.
Spaghetti
Classic pasta that holds the sauce well. Cook al dente for the perfect bite. You can substitute with fettuccine or linguine.
Butter
Creates the roux base for richness and sauce thickening. Salted butter adds extra flavor.
Onion & Garlic
Aromatics that build the dish's flavor foundation. Fresh garlic is ideal, but pre-minced works too.
All-Purpose Flour
Thickens the sauce in the roux. Cornstarch works for gluten-free versions (use half the amount).
Chicken Broth
Adds depth and liquid base for the sauce. Low-sodium broth helps control saltiness.
Seasonings
Salt, pepper, and Italian seasoning enhance flavors without overpowering.
Cheddar & Mozzarella Cheese
Cheddar gives sharpness, mozzarella adds creamy stretch. Freshly shredded cheese melts best.
Heavy Cream
Provides the velvety texture that makes the sauce luscious. Half-and-half is a lighter option.
Diced Tomatoes with Green Chiles
Adds brightness and a gentle heat. Substitute with mild diced tomatoes for kids.
Step-by-Step Instructions
Here's how to make the perfect Chicken Spaghetti:
Prepare the Chicken
Poach chicken breasts in salted water at a gentle simmer for 15-20 minutes until cooked through (165°F internal temp). This keeps the chicken moist and easy to shred.
Cook the Pasta
Boil salted water and cook spaghetti until just al dente (about 1-2 minutes less than package directions). Drain and set aside.
Shred the Chicken
Remove chicken from water, shred with two forks. Rotisserie chicken works here too.
Make the Sauce Base
In a large skillet, melt butter over medium heat. Sauté diced onion until translucent, then add garlic for 30 seconds.
Create the Roux
Sprinkle flour over the butter and veggies, stirring constantly for 1-2 minutes to cook out the raw taste.
Build the Sauce
Whisk in chicken broth slowly, bring to a simmer until thickened. Season with salt, pepper, and Italian seasoning.
Add Cheese and Cream
Reduce heat to low. Stir in half the cheese and all the cream until smooth and creamy.
Combine Everything
Fold in diced tomatoes with chiles, shredded chicken, and drained pasta. Toss gently to coat evenly.
Finish the Dish
Sprinkle remaining cheese on top. Broil 2-3 minutes until bubbly and golden (use an oven-safe pan or transfer to baking dish first).
Rest and Serve
Let the dish rest 5 minutes to thicken and meld flavors before serving.
Tips & Tricks
- Undercook pasta slightly so it won't get mushy in the sauce.
- Grate cheese fresh for best melting and texture.
- Save pasta water to loosen sauce if it thickens too much.
- Cook the roux patiently to avoid raw flour taste.
- Double-drain Rotel tomatoes to prevent watery sauce.
- Let the dish rest before serving for perfect consistency.
Variations
Vegetarian Version
Use roasted mushrooms, tofu, cauliflower, or chickpeas. Substitute vegetable broth and adjust seasoning.
Gluten-Free Adaptation
Use gluten-free pasta and substitute flour with cornstarch or gluten-free blends.
Dairy-Free Version
Replace butter with olive oil, heavy cream with coconut or cashew cream, and use dairy-free cheese or nutritional yeast.
Low-Carb Option
Swap spaghetti with zucchini noodles, spaghetti squash, or shirataki noodles and reduce thickener amount.
Extra Vegetables
Add spinach, bell peppers, zucchini, mushrooms, or peas for more nutrition.
Spicy Version
Double the Rotel, add cayenne pepper, or stir in pickled jalapeños for extra heat.
Make-Ahead Tips
- Slightly undercook pasta more than usual for freezing.
- Cool completely before freezing in airtight containers.
- Thaw overnight before reheating; add milk or broth to refresh sauce.
What to Serve with Chicken Spaghetti
Fresh Vegetable Sides
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic
- Sautéed green beans with almonds
Bread Options
- Garlic bread
- Rosemary focaccia
- Butter lettuce salad with buttermilk dressing
Vegetable Sides with Acidity
- Marinated cherry tomato salad
- Cucumber and red onion salad
- Roasted Brussels sprouts with balsamic glaze
Light Starters
- Antipasto platter
- Bruschetta with fresh tomatoes
Beverage Pairings
- Crisp Pinot Grigio
- Sparkling water with lemon
Storage Tips for Chicken Spaghetti
Refrigerator Storage
- Cool before refrigerating in airtight containers.
- Consume within 3-4 days for best quality.
- Portion before storing for easy reheating.
Freezer Storage
- Under-cook pasta before freezing.
- Use freezer-safe containers and label well.
- Consume within 2-3 months.
Reheating Instructions
- Microwave with a splash of milk on medium power, stirring often.
- Oven reheat covered at 325°F, add milk or broth as needed.
- Thaw frozen portions overnight for even warming.
Food Safety Tips
- Don't leave at room temperature over 2 hours (1 hour if very warm).
- Reheat to 165°F internal temperature.
- Avoid reheating leftovers more than once.
Frequently Asked Questions
Pasta absorbed all sauce. How to make creamier when reheating?
Add milk or cream while reheating and cover to retain moisture.
How to prevent sauce from curdling?
Add cream at low heat, remove from heat before cheese, and stir constantly.
My sauce is too thin. How to fix it?
Simmer longer or add a cornstarch slurry to thicken.
Can I make Chicken Spaghetti ahead?
Yes, assemble and refrigerate up to 24 hours before baking.
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Pairing
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