Of course! This recipe is for a truly Creamy and Flavorful Chicken Spaghetti that goes far beyond a simple canned soup casserole. It’s rich, comforting, and packed with layers of flavor.
The secret is in the from-scratch creamy sauce and using the starchy pasta water to bring it all together.
The Secret to Maximum Flavor
· Cook the Pasta in Broth: Using chicken broth instead of water to cook the spaghetti infuses it with flavor from the inside out.
· Sauté Aromatics: Cooking the onion, garlic, and optional mushrooms in butter and olive oil creates a delicious flavor base.
· Use Richer Dairy: A combination of cream cheese and heavy cream (or half-and-half) creates a much deeper, more stable creaminess than just milk.
· Pasta Water is Gold: The starchy, salty water the pasta cooks in is the key to a silky, restaurant-quality sauce that clings to every noodle.
Creamy and Flavorful Chicken Spaghetti
This recipe yields a generous amount, perfect for a family dinner with leftovers.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6-8
Ingredients
· 8 oz spaghetti (or linguine)
· 4 cups low-sodium chicken broth
· 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
· 2 tbsp unsalted butter
· 1 tbsp olive oil
· 1 small yellow onion, finely diced
· 2-3 cloves garlic, minced
· 1 cup sliced mushrooms (optional, but highly recommended)
· 4 oz (1/2 block) cream cheese, softened and cubed
· 1 cup heavy cream or half-and-half
· 1 ½ cups freshly shredded sharp cheddar cheese, divided
· ½ cup freshly grated Parmesan cheese
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 1 tsp Italian seasoning
· ½ tsp paprika (optional, for color and warmth)
· Salt and freshly ground black pepper, to taste
· Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot or Dutch oven, bring the chicken broth to a boil. Add the spaghetti and cook according to package directions until al dente. RESERVE 1 CUP OF THE PASTA BROTH before draining. Set the drained spaghetti aside.
- Sauté the Aromatics: In the same pot (wiped clean), heat the butter and olive oil over medium heat. Add the diced onion and mushrooms (if using) and cook for 5-7 minutes, until softened and lightly browned. Add the minced garlic and cook for one more minute until fragrant.
- Create the Cream Sauce: Reduce the heat to low. Add the cubed cream cheese and heavy cream, stirring continuously until the cream cheese is completely melted and the mixture is smooth.
- Combine and Melt Cheeses: Stir in 1 cup of the shredded cheddar cheese and all of the Parmesan cheese. Keep stirring until the cheeses are melted and the sauce is uniform.
- Bring it All Together: Add the undrained Rotel, Italian seasoning, paprika, shredded chicken, and the cooked spaghetti to the pot. Toss everything to coat in the sauce. The sauce will be thick at this point.
- Loosen the Sauce: Gradually add the reserved pasta broth, a few tablespoons at a time, stirring constantly, until the sauce reaches a creamy, silky consistency that coats the noodles perfectly. You may not need the full cup. Season generously with salt and pepper to taste.
- Serve Immediately: For a saucy pasta, serve directly from the pot, garnished with the remaining ½ cup of cheddar cheese and fresh parsley.
For a Baked Casserole (Optional)
If you prefer a baked version with a bubbly, golden top:
· Preheat your oven to 375°F (190°C).
· Transfer the mixed spaghetti to a greased 9×13 inch baking dish.
· Top with the remaining ½ cup of cheddar cheese.
· Bake for 15-20 minutes, until the cheese is melted and bubbly. For a browner top, broil for the last 1-2 minutes (watch closely!).
· Let it rest for 5 minutes before serving.
Tips for the Best Chicken Spaghetti
· Chicken Shortcut: A store-bought rotisserie chicken is the ultimate time-saver and adds great flavor.
· Cheese Matters: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the smoothest sauce, always shred your own cheese from a block.
· Spice Level: For a milder dish, use a can of “Original” Rotel. For more heat, use “Hot” Rotel or add a pinch of cayenne pepper.
· Vegetable Add-ins: Feel free to add ½ cup of finely diced bell pepper with the onions, or a handful of fresh spinach at the very end, stirring until it wilts.
· Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to loosen the sauce.
Enjoy your incredibly creamy and flavorful meal