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This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes give this dish a pop of color and added flavor that pairs perfectly with this creamy cheese sauce. (PLUS: No canned soup!)
Chicken Spaghetti
If you’re looking for a way to jazz up your next spaghetti dinner, OR possibly looking for a creative way to use up some leftover or rotisserie chicken, you’ve come to the right place.
This creamy, cheesy, chicken spaghetti is so incredibly flavorful, make-ahead and freezer-friendly, and your family will love it.
Take a look at how to make it, read through my pro tips, storage information, and more below.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Optional: Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil for 5 minutes on each side until golden brown and cooked through. Dice and set aside. (Leftover or Rotisserie chicken may also be used.)
Add butter and sauté onions and garlic. Add flour and cook for 2 minutes. Add chicken broth and milk, a splash at a time, stirring to combine. Let the sauce simmer and reduce while you begin boiling pasta water.
Cook pasta according to package instructions and drain when finished.
Add cream cheese to the sauce and stir to combine. Reduce heat, add shredded cheese. Then add Rotel tomatoes, cooked chicken, and drained spaghetti.
Top with shredded mozzarella cheese and bake at 400° for 15 minutes. Broil at 475° at the end for a few minutes if desired.
Sprinkle with red pepper flakes and fresh parsley. Serve with a side of Garlic Bread with Cheese.
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