One-Pot Chicken Spaghetti Recipe

This One-Pot Chicken Spaghetti has become an absolute legend in our household. I first stumbled upon the concept when looking for a way to minimize dishwashing on a particularly hectic weeknight, and let me tell you, it was a game-changer. The kids, who can sometimes be my toughest food critics, devoured it without a single complaint – in fact, they asked for seconds! The aroma alone, as the chicken, pasta, and creamy, cheesy sauce meld together in a single pot, is enough to make your stomach rumble in anticipation. It’s the kind of comforting, satisfying meal that wraps you in a warm hug. The beauty of it lies not just in its simplicity and minimal cleanup, but in the incredible depth of flavor that develops as everything cooks together. The pasta absorbs the rich chicken broth and the tangy notes of the tomatoes, creating a dish that’s far more complex than its easy preparation suggests. It’s become our go-to for busy evenings, a reliable crowd-pleaser when friends come over, and a comforting meal when we just need something a little indulgent. I’ve tweaked it here and there over time, and this version is, in my humble opinion, perfection.

Complete One-Pot Chicken Spaghetti Recipe

This recipe is designed for ultimate ease and flavor, bringing together tender chicken, perfectly cooked spaghetti, and a luscious, cheesy sauce all in a single pot. Say goodbye to a sink full of dishes and hello to your new favorite weeknight dinner!

Ingredients

Here’s what you’ll need to create this mouthwatering One-Pot Chicken Spaghetti. We’ve carefully selected each component to ensure maximum flavor and a perfect texture.

• For the Chicken & Aromatics:
  • Olive Oil: 2 tablespoons (Extra virgin olive oil is great for its flavor, but regular olive oil or even avocado oil will work.)
  • Boneless, Skinless Chicken Breasts or Thighs: 1.5 pounds, cut into 1-inch cubes (Thighs will offer more flavor and stay moister, but breasts are a leaner option. Ensure they are uniformly sized for even cooking.)
  • Yellow Onion: 1 medium, finely chopped (About 1 cup. Yellow onions provide a sweet, mellow base. White onion can be substituted.)
  • Garlic: 4 cloves, minced (Fresh garlic is highly recommended for the best flavor. About 1 tablespoon minced.)
• For the Sauce & Pasta:
  • Chicken Broth: 4 cups (Low-sodium is preferred so you can control the saltiness of the dish. Vegetable broth can be used as an alternative.)
  • Diced Tomatoes with Green Chilies (e.g., Ro*Tel): 1 can (10 ounces), undrained (Choose mild, original, or hot depending on your spice preference. This adds a wonderful tang and subtle heat.)
  • Cream of Mushroom Soup: 1 can (10.75 ounces) (This is a classic ingredient for creamy chicken spaghetti, providing richness and a savory umami flavor. Cream of chicken soup can also be used.)
  • Spaghetti: 12 ounces, broken in half (Breaking the spaghetti helps it fit into the pot and cook more evenly in the sauce. You can use regular, whole wheat, or even gluten-free spaghetti, though cooking times may vary slightly for the latter.)
• For Creaminess & Flavor Enhancement:
  • Cream Cheese: 4 ounces, cut into cubes and softened (Full-fat cream cheese will yield the creamiest result. This melts beautifully into the sauce, adding a velvety texture and tangy richness.)
  • Sharp Cheddar Cheese: 8 ounces (2 cups), freshly shredded (Shredding your own cheese from a block is highly recommended as pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.)
  • Parmesan Cheese: 1/4 cup, freshly grated, plus more for serving (Optional, but adds a salty, nutty depth of flavor.)
• Seasonings & Garnish:
  • Italian Seasoning: 1 teaspoon (A blend of dried oregano, basil, thyme, rosemary, and marjoram that complements the chicken and tomato flavors.)
  • Smoked Paprika: 1/2 teaspoon (Adds a subtle smoky depth and beautiful color. Sweet paprika can be used if preferred.)
  • Salt: 1 teaspoon, or to taste (Adjust based on the saltiness of your broth and personal preference.)
  • Black Pepper: 1/2 teaspoon, freshly ground, or to taste
  • Fresh Parsley: 2 tablespoons, chopped (For garnish, adds a touch of freshness and color. Chives or fresh basil would also be lovely.)

Instructions

Follow these step-by-step instructions for a flawless One-Pot Chicken Spaghetti experience. The key is to build layers of flavor as you go.

1. Brown the Chicken:
   • Place a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity) over medium-high heat. Add the olive oil and let it heat until shimmering.
   • Season the cubed chicken generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
   • Carefully add the seasoned chicken to the hot pot in a single layer (work in batches if necessary to avoid overcrowding, which can steam the chicken instead of browning it).
   • Cook for 5-7 minutes, turning occasionally, until the chicken is nicely browned on all sides. It doesn’t need to be cooked through at this stage.
   • Using a slotted spoon, remove the browned chicken from the pot and set it aside on a plate. Leave any rendered fat and browned bits (fond) in the pot – this is pure flavor!
2. Sauté Aromatics:
   • Reduce the heat to medium. Add the chopped yellow onion to the same pot.
   • Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Scrape up any browned bits from the bottom of the pot as the onions release their moisture.
   • Add the minced garlic, Italian seasoning, and smoked paprika to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.
3. Build the Sauce Base & Cook Pasta:
   • Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon or spatula to deglaze and incorporate all those flavorful browned bits.
   • Add the undrained can of diced tomatoes with green chilies and the can of cream of mushroom soup. Stir well to combine everything thoroughly.
   • Bring the mixture to a gentle simmer over medium-high heat.
   • Once simmering, add the broken spaghetti to the pot. Gently press the spaghetti down with a spoon to ensure it’s mostly submerged in the liquid.
   • Cover the pot, reduce the heat to medium-low, and let it simmer for 10-12 minutes, or until the spaghetti is al dente (cooked through but still with a slight bite). Stir occasionally (every 3-4 minutes) to prevent the spaghetti from sticking to the bottom of the pot and to ensure even cooking. If the mixture seems too thick, you can add a splash more broth or hot water.
4. Incorporate Chicken & Cheeses:
   • Once the spaghetti is al dente, uncover the pot. Return the browned chicken (and any accumulated juices from the plate) to the pot.
   • Add the cubed, softened cream cheese. Stir gently until the cream cheese is fully melted and incorporated into the sauce, making it exceptionally creamy.
   • Gradually add the shredded sharp cheddar cheese and the grated Parmesan cheese (if using), stirring continuously until all the cheese is melted and the sauce is smooth and luscious.
   • Taste the chicken spaghetti and adjust seasonings as needed. You may want to add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or more, depending on your preference.
5. Rest & Serve:
   • Remove the pot from the heat. Let the One-Pot Chicken Spaghetti rest for 5-10 minutes, covered. This allows the sauce to thicken slightly and the flavors to meld further.
   • Stir once more before serving. Garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan cheese, if desired.

Nutrition Facts

• Servings: 6-8 servings
• Calories per serving (approximate): 550-700 calories (This is an estimate and can vary based on specific ingredients used, particularly the type of chicken, cheese, and cream of mushroom soup.)

Disclaimer: The nutritional information provided is an estimate and will vary depending on the exact ingredients and quantities used. For precise nutritional data, it’s recommended to use an online calculator with your specific ingredients.

Preparation Time

• Active Preparation Time (Chopping, Sautéing): Approximately 20-25 minutes
• Cooking Time (Simmering): Approximately 25-30 minutes
• Resting Time: 5-10 minutes
• Total Time: Approximately 50-65 minutes

This timeline makes it an excellent option for a weeknight meal that feels special without requiring hours in the kitchen.

How to Serve

Serving this One-Pot Chicken Spaghetti is a joy because it’s already a complete, satisfying meal. However, a few thoughtful touches can elevate the experience:

• Directly from the Pot: For a rustic, family-style meal, you can serve it straight from the Dutch oven or pot it was cooked in. Place a trivet on the table and let everyone help themselves.
• Individual Bowls: Ladle generous portions into wide, shallow pasta bowls. This presentation showcases the creamy sauce and the twirls of spaghetti beautifully.
• Garnishes are Key:
  • Fresh Herbs: A generous sprinkle of freshly chopped parsley is a must for color and freshness. Fresh chives or thinly sliced green onions also work wonderfully. A few fresh basil leaves can add an Italian flair.
  • Extra Cheese: Always offer extra freshly grated Parmesan cheese at the table. A little sprinkle of sharp cheddar can also be nice.
  • Red Pepper Flakes: For those who like a bit more heat, a small bowl of red pepper flakes on the side allows individuals to customize their spice level.
  • A Drizzle of Quality Olive Oil: A very light drizzle of a good quality extra virgin olive oil just before serving can add a touch of richness and fruity aroma.
• Pair with Simple Sides: While hearty on its own, a few simple sides can round out the meal:
  • Green Salad: A crisp green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the spaghetti. Think mixed greens, cherry tomatoes, and cucumber.
  • Garlic Bread: Classic for a reason! Warm, crusty garlic bread is perfect for soaking up any leftover creamy sauce in the bowl.
  • Steamed or Roasted Vegetables: Simple steamed green beans, broccoli, or roasted asparagus can add extra nutrients and color to the plate.
• Beverage Pairings:
  • Wine: A light-bodied white wine like a Pinot Grigio or Sauvignon Blanc, or a light, fruity red like a Beaujolais, would complement the dish.
  • Beer: A crisp lager or a pale ale would cut through the richness nicely.
  • Non-alcoholic: Sparkling water with a squeeze of lemon or lime, or a good quality iced tea.

Additional Tips (5 Tips)

To make your One-Pot Chicken Spaghetti even more spectacular, consider these pro tips:

1. Don’t Overcook the Pasta: The spaghetti continues to absorb liquid and cook slightly even after you remove it from the heat, especially during the resting period. Aim for truly al dente pasta (tender but with a firm bite) when you initially test it. Overcooked pasta can become mushy and less appealing.
2. Spice It Up (or Down): This recipe has a mild kick from the diced tomatoes with green chilies. To increase the heat, use a “hot” variety of Ro*Tel, add a pinch of red pepper flakes along with the garlic and other spices, or even incorporate a finely diced jalapeño (seeds removed for less heat) when sautéing the onions. To make it milder, ensure you’re using mild diced tomatoes with green chilies, or substitute with a can of plain diced tomatoes and add a tiny pinch of cayenne if you still want a hint of warmth.
3. Vegetable Power-Up: Feel free to incorporate more vegetables! Sauté sliced mushrooms (about 8 oz) along with the onions for an earthier flavor. Wilt in a few handfuls of fresh spinach during the last few minutes of cooking, just before adding the cheese. Diced bell peppers (any color) can be added with the onions for sweetness and crunch. Frozen peas or corn can be stirred in with the chicken when it’s returned to the pot.
4. Cheese Variations for Nuance: While sharp cheddar is a classic, don’t be afraid to experiment. Monterey Jack melts beautifully and offers a milder flavor. Colby Jack is another great option. For a more sophisticated taste, try a blend of Gruyère and white cheddar. A touch of smoked Gouda can add an incredible smoky depth. Always opt for freshly shredded cheese for the best melt.
5. Achieving the Perfect Sauce Consistency: If your sauce seems too thick while the pasta is cooking, add a splash more chicken broth or even hot water. If, after adding the cheese, the sauce is thinner than you’d like, let it simmer uncovered for a few extra minutes, stirring frequently, to allow some excess liquid to evaporate. Remember, the sauce will continue to thicken as it cools and rests.

FAQ Section (5 Q/A)

Q1: Can I use leftover cooked chicken for this recipe?
A1: Absolutely! Using leftover cooked chicken, like rotisserie chicken or previously baked/grilled chicken, is a fantastic time-saver. Simply shred or dice about 2-3 cups of cooked chicken. Skip the initial chicken browning step (Step 1). Sauté your aromatics as directed, then proceed with the recipe, adding the pre-cooked chicken back into the pot along with the pasta or when you would normally return the browned chicken (Step 4). This makes the dish even quicker to prepare!

Q2: How can I make this One-Pot Chicken Spaghetti gluten-free?
A2: Making this recipe gluten-free is quite straightforward. Substitute the regular spaghetti with your favorite gluten-free spaghetti brand. Be mindful that gluten-free pastas can sometimes cook differently and may require slight adjustments to cooking time or liquid. Also, ensure your cream of mushroom soup is certified gluten-free, or make a quick gluten-free cream sauce substitute using cornstarch or a gluten-free flour blend to thicken some broth and cream/milk. Always double-check all canned and processed ingredients for hidden gluten.

Q3: What’s the best way to store and reheat leftovers?
A3: Store leftover One-Pot Chicken Spaghetti in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a saucepan over medium-low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce and prevent it from drying out. Stir frequently until heated through. Alternatively, you can reheat individual portions in the microwave, covering the dish and stirring halfway through. The pasta may absorb more sauce upon refrigeration, so adding a little liquid is key to restoring its creaminess.

Q4: My sauce seems too thick or too thin. What can I do?
A4: If your sauce becomes too thick while the pasta is cooking or after adding the cheese, simply stir in a little extra chicken broth, milk, or even hot water, a tablespoon or two at a time, until it reaches your desired consistency. If the sauce is too thin, you can let the dish simmer uncovered for a few extra minutes after the pasta is cooked, stirring frequently, to allow some of the excess liquid to evaporate and thicken the sauce. Remember, the sauce will naturally thicken more as it cools and rests.

Q5: Can I freeze One-Pot Chicken Spaghetti?
A5: Yes, you can freeze this dish, though the texture of the pasta and creamy sauce might change slightly upon thawing and reheating. For best results, let the spaghetti cool completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. To reheat, thaw it overnight in the refrigerator. Then, reheat gently on the stovetop, adding a splash of milk, cream, or broth to help restore the sauce’s creaminess, or reheat in the oven in a covered dish at around 350°F (175°C) until heated through. You might need to stir it well and add more liquid as it reheats.