Cream cheese, cheddar, and mozzarella make up the luscious three-cheese blend of this chicken spaghetti! This recipe is enhanced with flavor and color from the roletel tomatoes, which go well with the creamy cheese sauce. (BONUS: No soup in a can!)
Chicken Spaghetti
You’ve come to the right place if you’re looking for a fun way to spice up your next spaghetti meal or perhaps if you’re trying to think of an inventive way to use some leftover or rotisserie chicken.
Your family will adore this cheesy, creamy, chicken spaghetti that can be made ahead of time and frozen. It is extremely tasty.
See how to build it, go over my expert advice, storage details, and more below.
How to Make It
For complete instructions and ingredient quantities, see the recipe card located below this post.
Italian seasoning, salt, and pepper are optional for seasoning chicken. Fry in 5 minutes on each side over medium heat, or until cooked through and golden brown. Chop and reserve. (You may also use rotisserie or leftover chicken.)
Add the butter and sauté the garlic and onions. For two minutes, add the flour and cook. Stir together after adding a splash at a time of milk and chicken broth. Boil the pasta water and let the sauce to decrease and simmer.
Cook pasta as directed on the package, then drain when done.
Mix the cream cheese into the sauce thoroughly. Add the cheese shreds and lower the heat. Next, add the cooked chicken, drained spaghetti, and Rotel tomatoes.
Add some shredded mozzarella cheese on top, then bake for fifteen minutes at 400°. If wanted, broil for a few minutes at 475° near the end.
Add some fresh parsley and red pepper flakes on top. Accompany with a dish of Cheese and Garlic Bread.
Pro Tips
- Although there are directions for using fresh chicken in this recipe, rotisserie or leftover chicken works well as well.
Using your own cheese shreds from a block will result in a much creamier melting experience. Since bagged shredded cheese contains cellulose, soups and sauces won’t melt it as well.
When the base is extremely hot, the cheddar cheese will separate and become gritty. Avoid doing this. (The instructions also include information about this.)
For this dish, I like to use thin spaghetti, but if you don’t have any, you may use ordinary, angel hair, or other kinds of pasta noodles.
You may find this recipe on page 192 of The Cozy Cookbook!
Make-Ahead Method
- Place the casserole in a casserole dish after assembling it according to the recipe. After letting it cool, cover and store in the refrigerator for up to two days.
Bake, covered, for 20 minutes at 350°. Bake without the lid for a further 10 to 15 minutes. If desired, broil for a few minutes at 475° at the end.
Storage
Keep in an airtight container and freeze for up to three months, or refrigerate for up to three days. Be aware that when reheated from frozen, the sauce’s consistency will vary.
