Chicken Spaghetti 🍝
Summary
Whether you call this chicken spaghetti or whether you call it chicken tetrazzini, regardless you should call it dinner! I created this recipe to make weeknights easy but also satisfying. The spaghetti baked in the creamy savory sauce with chicken is so cheesy, creamy, and delicious, it almost doesn’t make sense for it to be so easy. To make your weeknights even easier I created this recipe using a rotisserie chicken, chopped up, and added directly into the casserole. So, if you’re on your way home from work, grab a box of thin spaghetti, a rotisserie chicken, and some colby jack cheese because most everything else is likely in your pantry. Let’s make it!!
I prefer using store-bought rotisserie chicken for a chicken spaghetti dinner it is an excellent choice for a delicious and convenient meal. The rotisserie chicken is typically seasoned and cooked to perfection, providing a rich, flavorful base that can enhance the overall taste of your dish without requiring extensive preparation time.
By combining it with fresh ingredients like fresh parsley, shredded cheese, and seasonings, you can elevate the dish with a burst of freshness and texture. This approach not only saves you the effort of roasting and shredding chicken but also ensures a quick turnaround time, allowing you to enjoy a homemade spaghetti dinner that your family will love!
Now this is a cheesy comfort family dinner. Look at the tender chicken, perfectly cooked spaghetti, melted cheese and the creamy texture. This chicken spaghetti meal is a guaranteed crowd pleaser! Modern day casserole, Make it!
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👝 How to Store Leftovers
Store in air-tight container for 3-5 days in refrigerator.
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🤔 Common Questions
Replace the chicken with a mix of sautéed vegetables, such as mushrooms, zucchini, and bell peppers, or use a meat substitute like tofu or tempeh. Use vegetable broth instead of chicken broth and opt for a vegetarian cream soup or make a homemade cream sauce.
Ensure you have enough sauce in the mixture and you can cover the dish with foil while baking. If reheating leftovers, adding a small amount of broth or milk can help restore moisture.
Chicken Spaghetti 🍝
Ingredients
- 1 rotisserie chicken chopped
- 1 lb thin spaghetti
- 2 10.5 oz cans condensed cream of chicken soup
- 10 oz can rotel diced tomatoes and green chilies with juice
- 1 small onion chopped
- 3-4 garlic cloves chopped
- 1 tsp Lawry’s seasoning salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp cracked black pepper
- ½ tsp salt
- 1 tsp better than bouillon roasted chicken base
- 8 oz freshly shredded colby jack
- ½ cup sour cream
- 4 oz cream cheese
Instructions
- Boil thin spaghetti noodles in salted water until al dente.
- Chop up the rotisserie chicken and add it to a large bowl.
- Then to the large bowl add in the roasted chicken bouillon base, cream of chicken soup, rotel, onion powder, garlic powder, paprika, Lawry’s seasoning salt, dried parsley, chopped onion, chopped garlic, sour cream, cream cheese, salt & pepper, and 5 oz of the freshly shredded colby jack. Mix everything together until combined.
- Spray a 9×13 baking dish with non-stick cooking spray. Add the cooked spaghetti to the baking dish. Then add in the creamy chicken mixture and toss it together with the spaghetti until it’s fully combined. Evenly sprinkle over the leftover 3 oz of freshly shredded colby jack.
- Place the baking dish in the oven and bake it at 375°F for 25-30 minutes.
Nutrition
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