Quick One-Pot Chicken Spaghetti Recipe
A comforting and delicious Quick One-Pot Chicken Spaghetti recipe that combines tender rotisserie chicken, spaghetti pasta, and a creamy cheese sauce, all baked to perfection. Perfect for a hearty family dinner, this recipe uses simple ingredients and a one-pot method to make cleanup easy while delivering rich flavors and satisfying textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce and Filling
- 4 tbsp unsalted butter
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 4 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp dry parsley
- ½ tsp dry oregano
- ½ tsp dry basil
- ½ tsp red pepper flakes
- ¼ tsp salt
- Freshly ground black pepper to taste
- 1 cup cheddar cheese, freshly shredded and divided
- 1 cup mozzarella cheese, freshly shredded and divided
- 1 cup half and half
- 1 (10 oz) can diced tomatoes with green chiles
- 3 cups shredded leftover rotisserie chicken
Instructions
- Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside while you prepare the sauce.
- Prepare the sauce base: In a large skillet over medium-high heat, melt the butter. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 2 minutes.
- Make the roux: Sprinkle the all-purpose flour over the onions and garlic, whisking constantly to avoid lumps. Cook this mixture until it turns golden brown, about 2 to 3 minutes, enhancing the nutty flavor.
- Add chicken broth: Slowly whisk in the low-sodium chicken broth until smooth. Continue cooking for about 3 minutes until the sauce thickens.
- Season the sauce: Stir in salt, freshly ground black pepper, dry oregano, dry basil, dry parsley, and red pepper flakes to infuse the sauce with robust herb flavors and a slight heat.
- Melt the cheese: Add half of the shredded cheddar and mozzarella cheeses to the sauce and stir until completely melted and smooth.
- Combine ingredients: Carefully fold in the cooked spaghetti, half and half, shredded rotisserie chicken, and diced tomatoes with green chiles. Mix gently to avoid breaking the pasta and ensure everything is evenly coated in the creamy sauce.
- Transfer and bake: Preheat the oven to 350°F (175°C). Spoon the chicken spaghetti mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining cheddar and mozzarella cheese evenly over the top.
- Bake until bubbly: Place the dish in the oven and bake for 20-25 minutes or until the cheese on top has melted and is bubbly and slightly golden.
- Serve: Remove from oven and let cool for a few minutes before serving. Enjoy this comforting and cheesy chicken spaghetti hot.
Notes
- You can substitute leftover rotisserie chicken with freshly cooked chicken breast or thighs if preferred.
- For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free spaghetti.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave to maintain the creamy texture.
Keywords: one pot chicken spaghetti, chicken spaghetti casserole, creamy chicken pasta, rotisserie chicken recipe, easy chicken dinner
Find it online: https://islawhite.com/quick-one-pot-chicken-spaghetti-recipe/
