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Ingredients
Scale
- 4 tablespoons salted butter
- 1 tablespoon sun dried tomato oil
- 1 small yellow onion (finely diced)
- 4 cloves garlic (minced)
- 1 cup sun dried tomatoes (squeezed dry and chopped)
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ cup dry white wine
- 1 cup chicken broth (low sodium)
- 2 cups heavy cream
- Zest of 1 small lemon
- ½ teaspoon red pepper flakes
- 1 cup Parmesan cheese (freshly grated)
- 2 cups rotisserie chicken (shredded)
- ½ cup fresh parsley (chopped)
- 1 pound spaghetti
- salt (for pasta water)
- 2 cups mozzarella (freshly shredded, divided)
- ½ cup Parmesan cheese (grated, for topping)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish. Cook the spaghetti in a pot of salted boiling water until just under al dente. Reserve ½ cup of the pasta water, then drain the spaghetti.
- In a large skillet over medium heat, melt the butter with the sun dried tomato oil. Cook the diced onion until softened, about 4 to 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Stir in the sun dried tomatoes, tomato paste, and Dijon mustard. Cook for 1 minute to enhance the flavors.
- Pour in the white wine and let it simmer for 2 to 3 minutes until reduced slightly.
- Add the chicken broth and heavy cream, bring to a gentle simmer, and cook for 5 to 7 minutes until the sauce thickens slightly. It should look thinner than expected. Mix in the lemon zest, red pepper flakes, 1 cup of Parmesan, shredded chicken, and fresh parsley.
- Gently toss the drained spaghetti into the sauce. If necessary, add a splash of reserved pasta water to keep it loose. Mix in 1 cup of shredded mozzarella.
- Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella and ½ cup of Parmesan cheese, spreading it evenly over the top.
- Bake for 20 to 25 minutes until the dish is bubbly and lightly golden on top. Let it rest for 10 to 15 minutes before serving so the sauce settles without losing its creaminess.
Notes
For a touch of freshness, add some extra parsley as a garnish before serving.
If you can’t find rotisserie chicken, you can easily cook and shred your own chicken breasts or thighs.
Feel free to add more vegetables like spinach or mushrooms for additional flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 100mg