Baked Chicken Spaghetti

A rotisserie chicken gets put to good use in these mini casseroles.

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  • Servings: 6

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  • 1 (3 to 3 1/2 pound) rotisserie chicken
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 teaspoon dried red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound dried spaghetti
  • 2 cups mixed shredded cheese

How to make this recipe

  1. Shred the chicken meat reserving the bones for another use, if desired.

  2. In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the garlic, pepper flakes, and 1/2 teaspoon each salt and pepper, and cook, stirring until the garlic is golden, about 2 minutes. Stir in the chicken until combined. Season with salt and pepper to taste.

Contributed By Photo © Ian Knauer Published February 2014

1045990 recipes/baked-chicken-spaghetti 2016-01-19T21:39:48+00:00 Ian Knauer pasta-and-noodles|italian|american|weeknight-dinner|6|web-exclusive|fast|fall|winter february-2014 recipes,baked-chicken-spaghetti 1045990

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