Be sure to serve this with a side of my Garlic Bread with Cheese and be sure to try my Chicken Scampi recipe next!
Chicken Spaghetti
If you’re looking for a way to jazz up your next spaghetti dinner, OR possibly looking for a creative way to use up some leftover or rotisserie chicken, you’ve come to the right place. This creamy, cheesy, chicken spaghetti is so incredibly flavorful, make-ahead and freezer-friendly, and your family will love it. Take a look at how to make it, read through my pro tips, storage information, and more below.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Optional: Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil for 5 minutes on each side until golden brown and cooked through. Dice and set aside. (Leftover or Rotisserie chicken may also be used.) Add butter and sauté onions and garlic. Add flour and cook for 2 minutes. Add chicken broth and milk, a splash at a time, stirring to combine. Let the sauce simmer and reduce while you begin boiling pasta water. Cook pasta according to package instructions and drain when finished.
Add cream cheese to the sauce and stir to combine. Reduce heat, add shredded cheese. Then add Rotel tomatoes, cooked chicken, and drained spaghetti.
Top with shredded mozzarella cheese and bake at 400° for 15 minutes. Broil at 475° at the end for a few minutes if desired. Sprinkle with red pepper flakes and fresh parsley. Serve with a side of Garlic Bread with Cheese.
Pro Tips
This recipe includes instructions for using fresh chicken, but this is a great recipe to make with leftover or rotisserie chicken. Shred your own cheese from a block, it will melt better and give you much creamier results. Bagged shredded cheese contains cellulose which prevents it from melting as well in soups and sauces. Don’t add the cheddar cheese when the base is very hot, or the dairy will separate and the consistency will be grainy. (This is outlined in the instructions as well.) I prefer to use thin spaghetti for this recipe but you can use regular, angel hair, or other types of pasta noodles if that’s all you have. This recipe is in The Cozy Cookbook on page 192!
Make-Ahead Method
Assemble the casserole as outlined and place it in a casserole dish. Let it cool first, then cover and refrigerate for up to 2 days. Cover and bake at 350° for 20 minutes. Remove cover and bake for 10-15 more minutes. Broil at 475° for a few minutes at the end if desired.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Note that the consistency of the sauce won’t be exactly the same when reheated from frozen.
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
A 14-inch oven safe skillet is perfect for this recipe. Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces. 9 x 13 baking dish The perfect size for almost any casserole recipe Silicone Spatula– Easy for tossing the chicken as it cooks and for stirring in the sauce ingredients. Measuring spoons I love that these are magnetic. They keep my drawer neat.
