Quick One-Pot Chicken Spaghetti Recipe

Introduction

This Quick One-Pot Chicken Spaghetti is a comforting and cheesy casserole perfect for busy weeknights. It combines tender chicken, melted cheeses, and spaghetti in a rich, flavorful sauce that comes together with minimal fuss.

Ingredients

• 12 oz spaghetti
• 4 tbsp unsalted butter
• ½ cup onion, chopped
• 2 garlic cloves, minced
• 4 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tsp dry parsley
• ½ tsp dry oregano
• ½ tsp dry basil
• ½ tsp red pepper flakes
• ¼ tsp salt
• Freshly ground black pepper to taste
• 1 cup cheddar cheese, freshly shredded and divided
• 1 cup mozzarella cheese, freshly shredded and divided
• 1 cup half and half
• 1 – 10 oz can diced tomatoes with green chiles
• 3 cups shredded leftover rotisserie chicken

Instructions

1. Step 1: Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside. Preheat the oven to 350°F.
2. Step 2: While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the chopped onion and minced garlic and cook until translucent, about 2 minutes.
3. Step 3: Sprinkle the flour over the onion and garlic mixture and whisk continuously, cooking until the flour is golden brown, about 2-3 minutes.
4. Step 4: Slowly whisk in the chicken broth to avoid lumps. Cook the sauce for about 3 minutes until thickened.
5. Step 5: Stir in salt, pepper, oregano, basil, parsley, and red pepper flakes to season the sauce.
6. Step 6: Add half of the shredded cheddar and mozzarella cheeses to the skillet and stir until melted and smooth.
7. Step 7: Gently fold in the cooked spaghetti, half and half, shredded chicken, and diced tomatoes with green chiles until everything is well combined, being careful not to break the pasta.
8. Step 8: Transfer the mixture to a greased 9×13-inch casserole dish and sprinkle the remaining cheddar and mozzarella cheeses on top.
9. Step 9: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve warm.

Tips & Variations

• Use cooked rotisserie chicken for convenience and extra flavor.
• Substitute half and half with whole milk or cream for a lighter or richer sauce.
• Add chopped bell peppers or mushrooms to the onion and garlic for more veggies.
• Omit red pepper flakes or reduce amount for less heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered dish in the oven until warmed through. Avoid overheating to keep the pasta from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while spaghetti is traditional here, you can use other pasta shapes like penne, rotini, or fusilli. Just adjust cooking times accordingly.

Is it possible to make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use dairy-free cheese and milk substitutes. Keep in mind the texture and flavor will vary slightly.

Quick One-Pot Chicken Spaghetti Recipe

Print Recipe

★★★★★

5 from 141 reviews

A comforting and delicious Quick One-Pot Chicken Spaghetti recipe that combines tender rotisserie chicken, spaghetti pasta, and a creamy cheese sauce, all baked to perfection. Perfect for a hearty family dinner, this recipe uses simple ingredients and a one-pot method to make cleanup easy while delivering rich flavors and satisfying textures.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 oz spaghetti

Sauce and Filling

• 4 tbsp unsalted butter
• ½ cup onion, chopped
• 2 garlic cloves, minced
• 4 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 tsp dry parsley
• ½ tsp dry oregano
• ½ tsp dry basil
• ½ tsp red pepper flakes
• ¼ tsp salt
• Freshly ground black pepper to taste
• 1 cup cheddar cheese, freshly shredded and divided
• 1 cup mozzarella cheese, freshly shredded and divided
• 1 cup half and half
• 1 (10 oz) can diced tomatoes with green chiles
• 3 cups shredded leftover rotisserie chicken

Instructions

1. Cook the spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside while you prepare the sauce.
2. Prepare the sauce base: In a large skillet over medium-high heat, melt the butter. Add the chopped onion and minced garlic, cooking until translucent and fragrant, about 2 minutes.
3. Make the roux: Sprinkle the all-purpose flour over the onions and garlic, whisking constantly to avoid lumps. Cook this mixture until it turns golden brown, about 2 to 3 minutes, enhancing the nutty flavor.
4. Add chicken broth: Slowly whisk in the low-sodium chicken broth until smooth. Continue cooking for about 3 minutes until the sauce thickens.
5. Season the sauce: Stir in salt, freshly ground black pepper, dry oregano, dry basil, dry parsley, and red pepper flakes to infuse the sauce with robust herb flavors and a slight heat.
6. Melt the cheese: Add half of the shredded cheddar and mozzarella cheeses to the sauce and stir until completely melted and smooth.
7. Combine ingredients: Carefully fold in the cooked spaghetti, half and half, shredded rotisserie chicken, and diced tomatoes with green chiles. Mix gently to avoid breaking the pasta and ensure everything is evenly coated in the creamy sauce.
8. Transfer and bake: Preheat the oven to 350°F (175°C). Spoon the chicken spaghetti mixture into a greased 9×13-inch casserole dish. Sprinkle the remaining cheddar and mozzarella cheese evenly over the top.
9. Bake until bubbly: Place the dish in the oven and bake for 20-25 minutes or until the cheese on top has melted and is bubbly and slightly golden.
10. Serve: Remove from oven and let cool for a few minutes before serving. Enjoy this comforting and cheesy chicken spaghetti hot.

Notes

• You can substitute leftover rotisserie chicken with freshly cooked chicken breast or thighs if preferred.
• For a spicier dish, increase the amount of red pepper flakes or add a dash of hot sauce.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free spaghetti.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave to maintain the creamy texture.

Keywords: one pot chicken spaghetti, chicken spaghetti casserole, creamy chicken pasta, rotisserie chicken recipe, easy chicken dinner