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4.66 from 32 votes

Easy Chicken Spaghetti with Rotisserie Chicken

Low carb hearts of palm pasta with pulled rotisserie chicken in a creamy sauce and topped with melted cheddar and monterey jack cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Healthy Pasta Recipes
Cuisine: American
Keyword: chicken spaghetti bake, chicken spaghetti with rotisserie chicken, easy chicken spaghetti recipe, low carb chicken spaghetti
Servings: 6 Servings
Calories: 280kcal
Author: Mason Woodruff

Ingredients

  • 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

Instructions

  • 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.

Notes

*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

Serving: 11/2 C (300g) | Calories: 280kcal | Carbohydrates: 20g | Protein: 24g | Fat: 12g | Saturated Fat: 5g | Fiber: 4g | Sugar: 5g