Instructions
step 1 Cook spaghetti according to package instructions until al dente. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium heat and sauté diced onion until softened. /n
step 3 Add minced garlic and cook for about 1 minute until fragrant. /n
step 4 Stir in marinara sauce, chicken broth, and heavy cream, mixing until smooth. /n
step 5 Add Italian seasoning, salt, pepper, and red pepper flakes, and let the sauce simmer for 3–5 minutes. /n
step 6 Stir in shredded rotisserie chicken and let it heat through. /n
step 7 Add cooked spaghetti to the skillet and toss until fully coated in the sauce. /n
step 8 Sprinkle mozzarella and Parmesan cheese over the top and cover until melted and gooey. /n
step 9 Garnish with fresh parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave with a splash of milk or broth to maintain creaminess. Avoid overheating to keep the cheese sauce smooth.
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