Ingredients
- 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
- 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!
- 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.
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 550-700