Quick One-Pot Chicken Spaghetti Recipe
This Quick One-Pot Chicken Spaghetti is a comforting, cheesy casserole that combines tender rotisserie chicken, a creamy tomato-spiced sauce, and perfectly cooked spaghetti. Ready in under an hour, it’s an ideal weeknight dinner that requires minimal fuss but delivers maximum flavor and satisfying texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauce & Seasoning
- 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
Cheese
- 1 cup cheddar cheese, freshly shredded and divided
- 1 cup mozzarella cheese, freshly shredded and divided
Other
- 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. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Make the Roux and Sauce Base: In a large skillet over medium-high heat, melt the butter. Add the chopped onion and minced garlic, cooking until translucent, approximately 2 minutes. Sprinkle the flour over the butter mixture and whisk continuously for 2-3 minutes until the mixture turns golden brown.
- Add Broth and Seasonings: Gradually whisk in the chicken broth to avoid lumps. Continue cooking and stirring for about 3 minutes until the sauce thickens. Season with salt, pepper, oregano, basil, parsley, and red pepper flakes.
- Melt the Cheese into the Sauce: Stir in half of the shredded cheddar and mozzarella cheeses, allowing them to melt completely into the sauce.
- Combine Ingredients: Gently fold in the cooked spaghetti, half and half, shredded chicken, and diced tomatoes with green chiles into the sauce mixture. Mix carefully to prevent breaking the pasta.
- Prepare the Casserole: Grease a 9×13-inch casserole dish. Pour the spaghetti mixture evenly into the dish and spread it out. Sprinkle the remaining cheddar and mozzarella cheeses on top.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Notes
- Use leftover rotisserie chicken to save time and add flavor.
- Ensure the spaghetti is cooked al dente to avoid mushiness after baking.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Substitute half and half with heavy cream for a richer dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to maintain creaminess.
Keywords: chicken spaghetti, one pot chicken pasta, cheesy chicken casserole, quick chicken dinner, rotisserie chicken recipe
Find it online: https://mixitwitjoe.com/quick-one-pot-chicken-spaghetti-recipe/
