One-Pot Chicken Spaghetti – Plain Chicken

One-Pot Chicken Spaghetti is an easy weeknight dinner made with rotisserie chicken, cream cheese, Parmesan cheese, Rotel tomatoes, garlic, onion, and spaghetti cooked right in the pot. No boiling noodles separately and only one pot to clean. Creamy, cheesy, comforting pasta recipe the whole family loves!

Delicious Chicken Spaghetti

This One-Pot Chicken Spaghetti is the kind of easy comfort food everyone goes back for seconds of. Tender chicken and pasta cooked in a creamy mixture of mixture of cream cheese, Parmesan cheese, garlic, onion, and Rotel tomatoes creates a rich cheesy sauce without feeling too heavy. Best of all, everything cooks in one pot, so there’s no need to boil pasta separately or dirty extra dishes. This chicken spaghetti recipe is simple, cozy, and perfect for busy weeknights!

How to Make One-Pot Chicken Spaghetti

This easy chicken spaghetti comes together fast, makes great leftovers, and only leaves you with one pot to clean.Start by melting butter in a large Dutch oven or heavy pot over medium heat. Cook the chopped onion with a little salt until soft and tender. Add the garlic and black pepper and cook for about a minute until fragrant.

Pour in the chicken stock and bring everything to a boil. Add the uncooked spaghetti directly to the pot. There’s no need for a separate large pot of water because the pasta cooks right in the broth. Stir often as the spaghetti cooks to al dente and the liquid thickens into a creamy sauce.

Once the pasta is cooked, remove the pot from the heat and stir in the cream cheese and Parmesan cheese until smooth and creamy. Fold in the rotisserie chicken and drained Rotel tomatoes. Sprinkle with sliced scallions, extra Parmesan cheese, and black pepper before serving.

Helpful Tips & Frequently Asked Questions

• Use rotisserie chicken from the grocery store to keep this chicken spaghetti recipe quick and easy.
  • You can use cooked chicken breast instead of rotisserie chicken if that’s what you have on hand.
• Which pasta is best? Regular spaghetti is the best choice. It cooks evenly in the broth and gives you that classic creamy chicken spaghetti texture without getting too soft.
  • Thin spaghetti also works well if that’s what you have on hand, but it cooks faster, so keep an eye on it and stir often. 
  • Angel hair is usually too delicate for a one-pot recipe like this and can turn mushy before the sauce thickens.
  • If you want to switch things up, linguine or fettuccine are both good options for a slightly heartier pasta that holds onto the cheesy sauce really well.
• Break the spaghetti noodles in half before adding them to the pot so they fit and cook evenly.
• Stir the pasta often while it cooks so the spaghetti doesn’t stick together.
• Cook the pasta just until al dente. The noodles will continue to soak up liquid as the dish sits.
• Full-fat cream cheese melts the smoothest and creates the best cheesy sauce.
• Drain the Rotel tomatoes well so the sauce stays creamy instead of watery.
• Want even more cheesy flavor? Sprinkle mozzarella cheese or sharp cheddar cheese on top before serving.
• This recipe does not need the oven or a casserole dish since everything cooks in one pot.
• Variations/Additions: Add mushrooms or green pepper with the onion if you want extra vegetables.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers with a splash of chicken broth to loosen the sauce.

What to Serve with One-Pot Chicken Spaghetti

This creamy chicken spaghetti pairs well with simple side dishes.