When your pasta craving is coming in hot, you must find something to curb the beast! Rotisserie Chicken Spaghetti Bake is the easy answer to that age-old (or maybe afternoon-old) problem. Savory rotisserie chicken helps soothe your hunger when added to a creamy sauce mixture with a dash of floral, fragrant vermouth, tender mushrooms, and al dente spaghetti. Then everything is baked until golden with sharp parmesan cheese on top. Don’t waste any time! Whip up Rotisserie Chicken Spaghetti Bake to tame the pasta-loving beast within you. It’ll fork-twirl it right out of you in just one bite!


  • 6 tablespoons unsalted butter, divided, plus more, to taste, for greasing the baking dish
  • 3/4 pound mushrooms, thinly sliced
  • 1/2 teaspoon salt, plus more, to taste
  • 1/4 teaspoon ground black pepper, plus more, to taste
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 3 tablespoons vermouth
  • 1 (8-ounce) package spaghetti
  • 2 pounds rotisserie chicken, torn into bite-size pieces
  • 1/2 cup parmesan cheese, grated


Step 1 –Move an oven rack to the middle position.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –Using the extra butter, grease a 9×13-inch baking dish.

Step 4 –In a large skillet over medium-high heat, add 3 tablespoons of the butter and melt until it stops foaming.

Step 5 –Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the ground black pepper to the melted butter and cook until the mushrooms turn golden and no liquid remains, about 8 minutes.

Step 6 –Transfer the mushroom mixture from the stovetop to a wire rack.

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Step 7 –In a 3-quart saucepan over low heat, melt the remaining 3 tablespoons of the butter.

Step 8 –Add the flour to the melted butter, while whisking, and continue to stir until the flour mixture becomes paste-like and light golden-brown.

Step 9 –Increase the stovetop heat to medium.

Step 10 –In a fast stream, add the chicken stock to the flour mixture, while whisking constantly, and bring the mixture to a boil.

Step 11 –Reduce the stovetop heat to low.

Step 12 –Simmer, while whisking occasionally, until the sauce mixture is thick and smooth, about 5 minutes.

Step 13 –Add the heavy cream, the vermouth, the extra salt, and the extra black pepper to the sauce mixture and cook, whisking occasionally, until the flavors meld together and the sauce is thickened, about 10 minutes.

Step 14 –In a large pot of salted, boiling water, cook the spaghetti to al dente, according to the package directions.

Step 15 –Drain the pasta.

Step 16 –In a large bowl, add the spaghetti, the mushroom mixture, and 1/2 of the sauce mixture and toss to combine.

Step 17 –Transfer the spaghetti mixture to the prepared baking dish.

Step 18 –With the back of a large spoon, make a slight well in the center of the noodles.

Step 19 –In a large, clean bowl, add the chicken and the remaining sauce mixture and stir to combine.

Step 20 –Add the chicken mixture to the well in the center of the spaghetti mixture.

Step 21 –Evenly sprinkle the casserole with the parmesan cheese.

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Step 22 –Bake on the middle rack until the sauce is bubbling and the top is lightly browned, about 30 minutes.

Step 23 –Serve hot.