Quick One-Pot Chicken Spaghetti

This Creamy Chicken Spaghetti is a great way to use leftover rotisserie chicken. A white sauce made with heavy cream, cheddar, mozzarella, and diced tomatoes is poured over freshly cooked spaghetti and mixed with leftover rotisserie chicken to craft a full, delicious, and easy meal!

Ingredients For One-Pot Chicken Spaghetti

• Salt and pepper
• Spaghetti
• Butter
• Onion
• Garlic
• All-purpose flour
• Chicken broth
• Dry oregano
• Dry basil
• Dry parsley
• Red pepper flakes
• Shredded cheddar cheese
• Shredded mozzarella cheese
• Diced tomatoes with green chiles
• Leftover rotisserie chicken
• Half and half

How To Make Quick One-Pot Chicken Spaghetti

1. Cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Drain and set aside. Preheat the oven to 350 F
2. While the pasta is cooking, heat the butter in a large skillet over medium-high heat and cook the onion and garlic until translucent, about 2 minutes. Sprinkle the flour on top and cook until golden brown, about 2-3 more minutes.
3. Whisk in the chicken broth until no lumps remain and cook until thick, about 3 minutes. Season with salt, pepper, oregano, basil, parsley, and red pepper flakes. Stir in half of the shredded cheddar.
4. Add the cooked spaghetti, half and half, chicken, and diced tomatoes. Mix until well combined.

Spoon the mixture into a 9×13-inch casserole dish and sprinkle the remaining cheddar and mozzarella on top. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Can I Prepare This Ahead Of Time?

You can make the pasta mixture, let it cool down completely, store it in an airtight container, and bake when ready to serve.

What Sides Go Well With Chicken Spaghetti?

This is a complete meal in itself, all you need is a side salad and a slice of crusty bread!

What Can I Use Instead Of Rotisserie Chicken?

You can use cooked and diced boneless, skinless chicken breasts or thighs instead.

Quick One-Pot Chicken Spaghetti

This creamy and cheesy One-Pot Chicken Spaghetti is a great way to use that leftover rotisserie chicken!

4.95 from 17 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8 SERVINGS

Calories: 577kcal

Author: Katherine - Yummfully

Equipment

• Large skillet
• Knife and cutting board
• Large pasta cooking pot
• 9x13-inch baking dish
• Oven and stove

Ingredients

• 12 oz spaghetti
• 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 diced tomatoes with green chiles
• 3 cups shredded leftover rotisserie chicken

Instructions

• Cook the spaghetti until al dente in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside. Preheat the oven to 350 F
• While the pasta is cooking, heat the butter in a large skillet over medium-high heat and cook the onion and garlic until translucent, about 2 minutes. Sprinkle and whisk the flour on top and cook until golden brown, about 2-3 more minutes.
• Slowly whisk in the chicken broth until no lumps remain, and cook for about 3 minutes until thick. Season with salt, pepper, oregano, basil, parsley, and red pepper flakes.
• Sprinkle half of the shredded cheddar and mozzarella into the skillet, and stir until melted.
• Gently fold the cooked spaghetti, half and half, chicken, and diced tomatoes into the sauce mixture until everything is well combined. Be careful not to break the pasta.
• Spoon the mixture into a greased 9x13-inch casserole dish and sprinkle the remaining cheddar and mozzarella on top. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Nutrition

Calories: 577kcal | Carbohydrates: 42g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 482mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 11mg

Frequently Asked Questions

How Do I Make Sure The Pasta Doesn’t Get Too Soft?

When boiling the spaghetti, cook it al dente (cooked but still firm when bitten into), so it doesn’t overcook when cooked in the oven.

What If I Don’t Have Rotel Tomatoes?

You can use regular canned diced tomatoes, or diced Roma tomatoes if you have them on hand.

How Do I Thicken The Sauce If It’s Too Runny?

When cooking the flour in the butter, make sure you cook it until it turns a slightly golden color. This ensures the sauce will thicken.

How Do I Know When The Casserole Is Done?

When the cheeses are melted and you can see the sauce bubbling, the casserole is ready. All ingredients are already cooked, so all you need to do is heat it and melt the cheese.

Can I Use A Different Type Of Cheese?

Yes, you can. You can use the melty cheese of your choice like Monterey or Colby Jack.