Chicken Spaghetti with Rotisserie Chicken
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This simple, one-pan chicken spaghetti combines convenience ingredients like pulled rotisserie chicken, salsa, and cream of mushroom soup with sautéed onion, jalapeño, and garlic to make a super flavorful dish that’s ready in no time. And though it can be modified, the low carb hearts of palm pasta in the recipe bring each 1 1/2 C, 300-gram serving to just 20 grams of carbs!
Chicken Spaghetti Recipe Walkthrough
Since this is an easy recipe, the tutorial below will focus primarily on ingredient substitutions with a few tips sprinkled in here and there. There’s a printable recipe card at the bottom of this post. If you skip to that and have an ingredient question, it’s likely covered in the walkthrough.
Step 1: Sauté diced onion and jalapeño in olive oil.
In terms of spice level, this chicken spaghetti is still on the mild side, even with the jalapeño. If you want a bit more heat, you can add more jalapeño in this step. Or you could include some cayenne pepper or other chiles in step 2.
If you’re wondering about omitting the olive oil, I think you could probably get by without it. Though it only adds about 20 calories per serving and works some magic with flavor development in the early stages of the recipe.
Step 2: Add minced garlic and chili powder.
Don’t sweat perfection when it comes to cooking the onion and jalapeño. Just cook it for about 5 minutes, stirring once or twice, and you’ll be good to go.
Adding the garlic and chili powder, on the other hand, requires a bit more finesse (but not much). Just be sure to stir as soon as you add and move on to step 3 before they have a chance to burn.
Step 3: Add your choice of salsa.
I used fresh salsa from HEB (from the produce section), but you could use any salsa. Using a spicy salsa would be another way to add some spice to your chicken spaghetti if you want it.
If you have any crispy bits stuck to the bottom of the pan, you can use the salsa to deglaze the skillet and scrape them off before reducing the heat to low and moving to step 4.
Step 4: Add cream of mushroom (or chicken) soup.
Yep, condensed soup. No water required. Just pour it in and stir.
If you wanted to skip the cream of mushroom altogether, you could go with a more classic cheese sauce in a separate saucepan. For an example, check out my Cajun mac and cheese or breakfast enchiladas. And a cheesier option might be a jar of queso like I used in my queso mac and cheese and fajita chicken pasta bake.
Step 5: Add the noods.
The recipe calls for Pastability hearts of palm pasta. This is similar to the linguine from Palmini I used in recipes like my low carb carbonara and 5-spice ground beef and noodle stir fry. Both products have 60 calories per 8 oz of drained pasta, and I think both products have nearly identical taste and texture.
If carbs aren’t a concern, feel free to use real pasta or something like Banza’s chickpea spaghetti. You’ll need to cook it before adding in step 5, though!
Step 6: Add shredded rotisserie chicken.
If you’re lucky enough to live near a Costco, they sell pre-shredded rotisserie chicken. For the rest of us, shred by hand and throw it in.
Rotisserie Chicken Nutrition Facts Note
I used the USDA food database entry for rotisserie chicken breast without skin to calculate the nutrition facts. This is a great tool to use if you’re unsure about nutrition content for certain foods that are harder to find on calorie trackers like MyFitnessPal.
Step 7: Top with shredded cheddar and monterey jack. Broil ’til bubbly.
Use freshly shredded cheese for best results. And you could get away with using other types of cheese, in case you’re wondering.
That should cover everything you need to know about this chicken spaghetti. If I missed something, feel free to leave a comment or jump in my Facebook group and ask the 12,000+ cooks there for some help!
- 1 Tbsp (16g) Olive Oil
- 1 (250g) Yellow Onion, diced
- 1-2 Jalapeño Peppers, diced
- 2 cloves Garlic, minced
- 1 Tbsp Chili Powder
- 1 1/2 C (350g) Salsa
- 2 cans (10.5 oz) Fat Free Cream of Mushroom Soup
- 2 cans (14 oz) Pastability Hearts of Palm Pasta, drained*
- 12 oz Shredded Rotisserie Chicken, meat only no skin
- 1/2 C (56g) Shredded Cheddar
- 1/2 C (56g) Monterey Jack
- Heat a large skillet (I used a 12" cast iron) over medium-high heat with the olive oil. Once the oil is hot, add the onion and jalapeño and cook until soft, about 5 minutes.
- Add the minced garlic and chili powder to the skillet, stirring everything together. Cook until the garlic is fragrant, about 1 minute.
- Add the salsa and stir everything together before reducing the heat to low.
- Add the cream of mushroom soup, pasta, and rotisserie chicken, stirring everything together after adding each ingredient.
- Top with the shredded cheese and broil on high for 6-8 minutes or until the cheese is melted and bubbly.
*Palmini is another brand of hearts of palm pasta you can find in some stores. You can also cook 8 oz of dry spaghetti to use instead.
Each serving of chicken spaghetti has 7 WW SmartPoints (blue plan).
Nutrition Information:Yield: 6 Servings Serving Size: 1 1/2 C (300g)
Amount Per Serving: Calories: 280Total Fat: 12gSaturated Fat: 5gCarbohydrates: 20gFiber: 4gSugar: 5gProtein: 24g