Chicken Spaghetti

This Chicken Spaghetti is made with a 3-cheese mixture of cream cheese and cheddar! This dish is a perfect combination of flavor and color with the Rotel tomatoes. Plus, no canned soup!

About Chicken Spaghetti

You’ve come to the right place if you want to spice up your next dinner or use leftover chicken.

Your family will love this creamy, cheesy chicken spaghetti. You can make it ahead and freeze it.

Below, you will find my tips and tricks, as well as information on storage.

How to Make It

You can find the full recipe and ingredient quantities on the recipe card that is below.

• Optional: Season the chicken with Italian seasoning, salt and pepper. Cook through by searing in olive oil on both sides for 5 minutes. Chop and set aside. Rotisserie chicken or leftover chicken can also be used.
• Add butter to onions and garlic. Add flour and continue to cook for another 2 minutes. Stirring constantly; add a little milk and chicken broth at a time. While you boil the pasta water, let the sauce simmer until it reduces.
• Drain pasta after cooking according to the package instructions.
• Stir in the cream cheese. Add shredded cheese and reduce heat. Add Rotel tomatoes to the drained pasta, chicken and cooked Rotel tomato.
• Bake at 400° for 15 minutes and sprinkle with mozzarella cheese. Broil the dish at 475deg for a few extra minutes at the end if you wish.
• Sprinkle with fresh parsley and red pepper flakes. Serve with Garlic Bread and Cheese.

Pro Tips

• This recipe is for fresh chicken. It can also be made with leftovers or rotisserie chicken.
• You will get better results if you shred your cheese yourself. It will melt more easily and produce a creamier result. Bagged shredded cheese is a source of cellulose, which makes it difficult to melt in soups or sauces.
• Add the cheddar cheese only when the base has cooled down. Otherwise, the dairy will separate, causing the consistency to be grainy. This is also outlined in the directions.
• This recipe is best made with thin spaghetti, but regular, angel hair or any other type of pasta will work if you don’t have anything else.

Make-Ahead Method

• Place the casserole in a casserole dish. Allow it to cool, then cover it with a lid and store it in the refrigerator for up to 2 days.
• Cover and bake for 20 minutes at 350deg. Remove the cover and continue baking for another 10-15 minutes. Broil the dish at 475deg at the end, if desired.

Stores

A sealed container can be used to store the sauce for up to 3 days or it can be frozen for up to 3 months. The consistency of the sauce will not be the same after reheating from frozen.

You can use this recipe to make:

• This recipe is best served in a 14-inch oven-safe skillet.
• Box Cheese Grater- Shred the cheese only from a block to get creamy/melty outcomes. Bagged shredded cheese is a good alternative to grating it. It contains cellulose, which prevents the cheese from melting well in sauces and soups.
• This 9 x 13 baking pan is the perfect size for any casserole recipe.
• Silicone Spatula – Ideal for mixing in sauce ingredients and tossing chicken while it cooks.
• Magnetized measuring spoons These are great! These spoons keep my drawer tidy.