Thick, creamy tomato sauce and your favourite rotisserie chicken come together in this delicious creamy chicken spaghetti. It’s so good it’ll give good old regular spaghetti a run for its money!
I remember my mom making us chicken spaghetti all the time when we were kids. She doesn’t make it as often anymore but I certainly remember the taste very well – thick, creamy, rose-coloured tomato sauce, shredded chicken and lots of cheese.
So for Mother’s Day, as a special shoutout to my amazing mom, I made my version of creamy chicken spaghetti. I used this sauce as starting point in my experiment and lemme tell you, it tastes so much like my mom’s chicken spaghetti I almost cried. I cannot wait for her to taste it. And for you to try it!
Easy pasta recipes
Most of you know I can’t cook, I can only bake (true story). Whenever you see me share something savoury, it’s usually Red doing the cooking and me doing the
annoying documenting. Two-person team, TUB is.
However, lately I’ve been moving from the oven into Red’s stovetop area more and more. I can cook a pretty mean carbonara (and it’s David Rossi’s Carbonara Recipe too!) and this creamy chicken spaghetti is the second pasta dish I am proud to share.
(What was that? Seems like pasta is the only thing I can cook? Yes, it sure looks that way lol! Stick with me though and let’s become better bakers and home chefs together – subscribe here – beef bourguignon here we come.)
Great recipe for leftover rotisserie chicken
Chicken spaghetti is a great way to use up leftover rotisserie chicken. Red and I love to shop at Costco and we usually grab one of their cooked chickens. We almost always don’t finish the whole thing though so we’ve got to be creative in using up the rest.
I used rotisserie chicken here. It took a good third of the chicken so if you’re a family of four and you only usually have a tiny bit left, best to plan ahead so you have enough chicken left.
Creamy chicken spaghetti
This dish is so easy to make (I mean, if I can make it right?). And the star of the show here is the sauce.
It is thick and creamy, sweet and salty, and just have the prettiest colour! Top it with basil and some cheese and you’ve got yourself a dish that will make your momma proud.
Creamy Chicken Spaghetti
- 1.5 lbs pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 pc sweet onion finely chopped
- 5 cloves garlic minced
- 30 oz tomato sauce
- 1 tsp granulated sugar
- 1 tsp salt adjust to taste
- 1 tsp pepper adjust to taste
- 1 cup heavy cream room temperature
- 0.50 lbs rotisserie chicken meat shredded
- Parmesan cheese for topping
- Chopped, fresh basil for topping
- Cook 1.5 lbs pasta in a large saucepan until al dente (see note 1). Once cooked, save about a cup of pasta water then drain. Set aside.
- Using the same saucepan, stir 2 tbsp olive oil and 2 tbsp butter over medium heat until the butter has melted. Add onions and garlic and cook until onions are soft and translucent (2-3 minutes).
- Pour 30 oz tomato sauce and add sugar, salt and pepper (see note 2). Lower the heat and cook for 30 minutes or until the sauce thickens considerably. Stir occasionally.
- Remove from heat and add 1 cup heavy cream and 0.50 lbs shredded chicken. Stir to combine (see note 3). Taste and season once more if necessary. Serve with a generous helping of parmesan cheese and topped with fresh basil.
- When we cook pasta, we boil water first that's seasoned generously with salt. Once the water's boiling, we add the pasta and cook until al dente.
- I added 1 tsp each of sugar, salt and pepper. I suggest you start with 1/2 tsp then just adjust to taste.
- If your sauce becomes too thick, you can add a little bit of pasta water at a time to thin it out to your desired consistency.
Did you make creamy chicken spaghetti? I’d love to hear from you in the comments section below.
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