I’m trilled to be giving this post a face lift with new photos because it is one of my family’s very favorites! This recipe, originally named French Spaghetti, comes from my good friend Trish’s cookbook: 100 Creative Ways to use Rotisserie Chicken. To this day, it remains one of my favorite books that I’ve reviewed. The recipes in it are both delicious and kid friendly.
Trish, the author of the amazing blog Mom On Timeout, truly is a good friend of mine. She has made me laugh so hard I cried. She’s shared in really difficult and hard times with me.
Not only that, but she is an amazing coworker and has given me countless pieces of amazing advice over the years. I wouldn’t be where I am today without her support. And she makes incredible dinner recipes.
This Chicken Spaghetti is one of my family’s very favorites.
We make it all the time, and I have so many pictures of my kids dangling spaghetti over their mouths, forks high in the air, as they devour this.
How to Make Chicken Spaghetti
There are lots of great chicken spaghetti recipes out there, but this one is different; I dare say way better. It comes together on the stovetop with a rich and delicious red sauce. This recipe comes from Trish’s French grandmother, and is a treasure. She revamped it into this amazing fast weeknight dinner. (As always, this is just a brief overview. Head to the bottom of the post for all the instructions and quantities.)
HOMEMADE SPAGEHTTI SEASONING
As this post has been published for years, I have had so many people ask me where to find spaghetti seasoning and what to replace it with. It adds both thickness and flavor to this recipe, so please don’t skip it. It’s a small seasoning packet often found with other packets in American grocery stores, for example a packet to create pulled BBQ pork in your slow cooker. Look there. Or make this replacement recipe. It tastes almost exactly the same, makes the same amount and works perfectly in this recipe. (Nathan said he liked it better than the store-bought!)
2 tablespoons corn starch2 tablespoons sugar1 teaspoon onion powder1 teaspoon dried basil1 teaspoon paprika
Freezing Rotisserie Chicken
This recipe, and all the others in Trish’s book, call for shredded rotisserie chicken. I love freezing mine so that I always have it on hand, it’s simple to do. (A great tip I got from Cheryl at Tidy Mom.) By doing it this way you end up with chicken that is easy to separate, even frozen. Meaning you can pull out 1 cup of chicken at a time. When I reshot this recipe, we used frozen rotisserie chicken and it worked perfectly. It wasn’t even 100% thawed when we put it in, and it still turned out great.
Side Dishes
Since I am sure that this will become part of your family’s monthly rotation, here are some great side dish recipes to serve with it. They are all of the veggie variety to get some greens in the tiny bellies that live in my house.
Roasted CauliflowerArugula Salad RecipeOven Roasted Asparagus
More Pasta Please
If you are looking for other great pasta dishes, check out: My meat sauce recipe! It is delicious, hearty, and when added to spaghetti, a meal of it’s own. People always ask me for this One Pot Creamy Shrimp Pasta recipe when I make it for them. Finally, my Creamy Cajun Chicken Pasta is a meal everyone will love. If you make this chicken spaghetti recipe or any of the other recipes I have listed, please leave me a comment and let me know what you think!
