Easy Chicken Spaghetti Recipe

This is the best chicken spaghetti recipe with sweet bell pepper, onion, tomatoes, garlic and seasoned rotisserie chicken together in a creamy cheddar cheese sauce.

Course main meal pasta

Cuisine Southern

Keyword chicken spaghetti, chicken spaghetti with rotel, easy chicken spaghetti, how to make chicken spaghetti, southern chicken spaghetti

Prep Time 20

Cook Time 25

Servings servings

Calories 669kcal

Author Beth Pierce

Ingredients

8 ounces uncooked spaghetti
5 tablespoons butter
1 small onion finely chopped
1 red bell pepper or green bell pepper finely diced
2 cloves garlic minced
1/4 cup all purpose flour
1 cup low sodium chicken broth
2 cups 2% or whole milk
1 10 ounce can mild diced tomatoes and green chilies drained
1/8 teaspoon ground cayenne pepper
2 1/2 cups shredded sharp cheddar
1/4 cup freshly grated Parmesan Cheese
2 cups bite-sized pieces rotisserie chicken breast
kosher salt and fresh ground black pepper
red pepper flakes optional

Instructions

Cook spaghetti according to box instructions and drain well.
Melt butter in large skillet over medium heat. Add onions and bell pepper and cook until starting to soften; approximately 3-4 minutes. Reduce heat to medium low. Add the minced garlic and cook for 1 additional minute. Sprinkle the vegetables with flour. Cook for 2-3 minutes; stirring frequently.
Slowly stir in the chicken broth and milk alternating between the two. Stir in drained tomatoes and ground cayenne pepper. Cook until slightly thickened; approximately 5 minutes. Stir in 2 cups shredded cheddar and grated Parmesan in small quantities until melted. Add cooked chicken and continue stirring until heated through. Season with kosher salt, fresh ground black pepper and if desired red pepper flakes to taste.
Preheat oven to 350 degrees. Add cooked spaghetti to casserole dish. Pour chicken cheese sauce over the top of the spaghetti. Sprinkle with remaining cheddar cheese. Bake for 20-25 minutes or until cheese is melted and casserole is heated through.

Notes

You can use any kind of small to medium size pasta noodles like penne, farfalle, elbows, thin spaghetti or angel hair pasta. Whatever pasta you go with cook it slightly al dente as you will also be baking it.
Green or orange bell pepper can be substituted for the red bell pepper.
I like to use seasoned roasted rotisserie chicken but you can use baked, poached or even grilled chicken.
This dish also works well with cooked turkey or ham.
You can make this casserole dish up to 2 days in advance. Cover and store in the refrigerator. Be sure to cook the pasta al dente. Reserve the shredded cheddar on the top until you bake it. Remove casserole 30 minutes prior to baking. Stir in 1/4 cup low sodium chicken broth or milk, top with reserved cheddar and bake for about 30 minutes or until the cheese is melted and the casserole is heated through.
The ground cayenne pepper adds just a tiny touch of heat and flavor. If you love the heat add a little more than the recipe calls for.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats remarkably well in the microwave on a reduced power.
This makes a great freezer meal. Prep but don't bake the recipe and then wrap with 2 layers of plastic wrap and one layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight. Remove from the fridge 40 minutes prior to baking to come to room temperature. Remove the aluminum foil and the plastic wrap and bake according to the instructions.

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