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Chicken Spaghetti

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This Chicken Spaghetti casserole is the ultimate comfort food—loaded with tender chicken, spaghetti, and a creamy, cheesy sauce made without canned soup. Baked until bubbly and golden, it’s a satisfying dinner that’s easy to make ahead or freeze for later.

Ingredients

  • Cooked chicken (rotisserie, leftover, or fresh)
  • Spaghetti (thin spaghetti preferred)
  • 1 onion, diced
  • 2–3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 4 oz cream cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 can Rotel tomatoes (diced tomatoes with green chilies)
  • 1 cup shredded mozzarella (for topping)
  • 1 tbsp olive oil
  • Salt, pepper, Italian seasoning
  • Red pepper flakes and chopped parsley (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. If using raw chicken, season and sear in olive oil until cooked. Dice and set aside.
  3. In the same pan, melt butter and sauté onions and garlic until softened.
  4. Stir in flour to form a roux, then slowly whisk in chicken broth and milk. Cook until thickened.
  5. Cook spaghetti according to package directions and drain well.
  6. Stir cream cheese and cheddar into sauce until melted and smooth.
  7. Add Rotel, cooked chicken, and drained spaghetti. Mix to combine.
  8. Transfer mixture to a greased casserole dish. Top with mozzarella.
  9. Bake for 15 minutes. Broil 2–3 minutes for extra browning if desired.
  10. Garnish with parsley and red pepper flakes before serving.

Notes

  • Use pepper jack for more spice or plain diced tomatoes for a milder version.
  • Swap spaghetti with penne or rotini for added texture.
  • To make gluten-free, use GF pasta and a GF flour blend for the roux.
  • Assemble ahead and refrigerate for up to 2 days before baking.

Nutrition

Find it online: https://recipesbyliza.com/chicken-spaghetti/