Ingredients
CHICKEN: If you are making chicken spaghetti with rotisserie chicken, then there is no need to cook the chicken in advance. Just shred two cups and set aside. If you are using raw chicken breasts, you can make poached or baked chicken breasts (although I usually have a big batch of crock pot shredded chicken in the freezer for recipes like this).
SPAGHETTI: Use any long pasta you have on hand. Cook it al dente (which means firm so it’s just cooked) as it will cook more in the oven as the spaghetti bakes.
SAUCE: We love the from-scratch version of the sauce but if you’re really short on time, I’ve included a shortcut version too. Green or red peppers add flavor while cream cheese helps thicken the sauce. Use a sharp cheddar for the best flavor.
