One-Pot Chicken Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 servings
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Course
Main Course
One-Pot Chicken Spaghetti
Description
One-Pot Chicken Spaghetti begins by boiling broken spaghetti in chicken broth seasoned with salt, garlic powder, and onion powder until al dente and most liquid is absorbed. Adding shredded rotisserie chicken and undrained Rotel tomatoes introduces protein and a subtle tangy, spicy note. Softened cream cheese is stirred in to form a creamy base, while Mexican cheese melts to create a rich, cheesy sauce coating the pasta and chicken evenly.
The dish yields tender noodles with a sauce that is smooth and flavorful without needing separate steps or multiple pots. The addition of cilantro or parsley as a garnish provides freshness and color contrast to the creamy texture.
This recipe is suitable for a quick weeknight meal and serves as a satisfying main dish. It can be served alone or accompanied by a light salad or steamed vegetables for added balance.
Ingredients
- 12 ounces spaghetti broken in half
- 4 cups chicken broth
- 1/2 /2 teaspoon salt
- 1/4 /4 teaspoon garlic powder
- 1/4 /4 teaspoon onion powder
- 2 cups rotisserie chicken
- 1 (10 ounce) can Rotel tomatoes undrained
- 4 ounces cream cheese softened
- 1 cup Mexican cheese shredded
- cilantro optional, chopped, or parsley for garnish
Instructions
- In a large pot or Dutch oven, add the spaghetti, chicken broth, salt, garlic powder, onion powder, and bring to a boil. Reduce heat to medium and cook 12-15 minutes or until al dente. Most of the liquid will be gone.
- Add the chicken, Rotel tomatoes, cream cheese, and Mexican cheese. Stir well. Add salt and pepper to taste. Garnish with cilantro or parsley if desired. Serve immediately.
User Reviews
Overall Rating
5
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