This flavorful chicken spaghetti combines onions, garlic, rotisserie chicken, tomatoes, and green chilies in a creamy cheddar sauce. It is quick and easy, always enjoyed by the family, and made without canned soup.
This recipe will quickly become a family favorite, perfect for busy weeknights or a comforting meal. It’s an easy weeknight meal yet hearty enough for ravenous appetites. Enjoy it with warm garlic knots, roasted broccoli, or olive garden copycat salad.
Ingredient Notes and Substitutions
- Butter: unsalted or salted. If using salted butter, reduce the seasoned salt to 1/4 teaspoon.
- Chicken broth: low sodium is best
- Cheese: any smoked, mild, or sharp cheddar
- Chicken: any diced or shredded cooked chicken.
- Rotel tomatoes: You can substitute any diced tomatoes with green chilies
How to Make Chicken Spaghetti
Bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions. Drain the pasta well.
Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Cook the onion until soft, stirring frequently. Reduce the heat to low and add the garlic. Cook for a minute while stirring.
Sprinkle the mixture with flour and cook for a couple of minutes while stirring several times. Slowly whisk in 2 cups of chicken broth, seasoned salt, black pepper, and ground cayenne pepper. Whisk in 1 1/2 cups shredded cheddar until melted. Add the drained spaghetti, cooked diced chicken, and drained Rotel tomatoes.
Top with the remaining cheddar and bake for 20-25 minutes or until the cheese melts and the dish heats. For the best results, enjoy promptly.
Preparation Tips
- If you don’t have an ovenproof skillet, transfer everything to a 9×13-inch baking dish after step #4.
- If the sauce becomes too thick, thin the dish with the additional chicken broth. Add a couple of tablespoons at a time until you reach the desired consistency.
- Don’t overcook the spaghetti. Cook according to al dente instructions as the spaghetti is baked in the oven.
- To add a little heat, increase the cayenne pepper a bit, add minced jalapeno, or add a little hot sauce.
Serving Suggestions
There are so many great options with this dish. Rocket salad, spring mix salad, and no-knead bread are a few of my go-to’s. For vegetable side dishes, I like roasted asparagus, green beans almondine, and glazed carrots.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat. You can add a little chicken broth to loosen up the mixture.
More Chicken Recipes
Chicken Spaghetti
Ingredients
- 12 ounces spaghetti noodles
- 5 tablespoons butter unsalted or salted
- 1 medium onion finely diced
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 2-3 cups low-sodium chicken broth
- 2 cups shredded cheddar reserve 1/2 cup for the top
- ½ teaspoon seasoned salt
- ¼ teapoon freshly ground black pepper
- ⅛ teaspoon ground cayenne pepper
- 2½ cups cooked chicken diced or shredded
- 1 (10-ounce) can Rotel tomatoes with green chiles drained
Instructions
- Bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions. Drain the pasta well.
- Meanwhile, melt the butter in a large ovenproof skillet over medium heat. Cook the onion until soft, stirring frequently. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring.
- Sprinkle the mixture with flour and cook for 2 minutes while stirring several times. Slowly whisk in 2 cups of chicken broth, seasoned salt, black pepper, and ground cayenne pepper.
- Whisk in 1 1/2 cups shredded cheddar until melted. Add the drained spaghetti, cooked diced chicken, and drained Rotel tomatoes.
- Top with the remaining cheddar and bake for 20-25 minutes or until the cheese is melted and the dish is heated. For the best results, enjoy promptly.
Notes
- If you don’t have an ovenproof skillet, transfer everything to a 9×13-inch baking dish after step #4.
- If the sauce becomes too thick, thin the dish with the additional chicken broth. Add a couple of tablespoons at a time until you reach the desired consistency.
- Don’t overcook the spaghetti. Cook according to al dente instructions as the spaghetti is baked in the oven.
- To add a little heat, increase the cayenne pepper a bit, add minced jalapeno, or add a little hot sauce.
Missy
I have never made chicken spaghetti but maybe I should as this looks so delicious! I know the kiddos will love it too and a nice change from traditional meat sauce!
Kira
Never in my life have I seen this but my youngest loves spaghetti and chicken so this is going to go down like a treat!
Hari
This chicken spaghetti recipe was super yummy. Loved its overall texture! The children really enjoyed it.
Beth Pierce
Thanks, Hari!
Juliana
I have not had chicken spaghetti before – it sounds like a great midweek meal! Thank you for sharing your recipe.
Beth Pierce
My pleasure, Juliana!
April
My kids LOVE this spaghetti! It’s SO delicious. Thanks for sharing the recipe, Beth!
Beth Pierce
You are most welcome. April!
Yasmine
My kids really love spaghetti – we usually have it with minced beef so it was really nice to have it with chicken and cheesy sauce for a change. We all really enjoyed this recipe.
Lavender
Spaghetti is such a delicious dish. Though, adding chicken to it makes it a 100x better. I will try out this dish after I make room on the already long list of recipes that I need to try and make from you. LOL!
Beth Pierce
Thanks, Lavender! Enjoy!
Tammy
This recipe is so good. We used to eat this a lot before we had to give up carbs. Love this recipe. I might just have to cheat!
Monica
This is so good! I love the simplicity of a dish like this because I can make it any day of the week. Yum!
Karen
yesssss….Your recipe is delicious and very easy to follow. Best chicken spaghetti ever, THANK YOU.
Beth Pierce
My pleasure, Karen!
Katerina
We made this chicken spaghetti, and it’s so good! Creamy, cheesy, and comforting—definitely a keeper!
Krystle S
I love that it’s made with fresh ingredients like onions, garlic, and rotisserie chicken, and the creamy cheddar sauce without canned soup is such a nice touch.
Beth Pierce
Thank you, Krystle!