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Homemade One-Pot Chicken Spaghetti photo

One-Pot Chicken Spaghetti

A creamy, cheesy one-pot spaghetti with rotel tomatoes and shredded rotisserie chicken for a quick weeknight meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Can opener

Ingredients
  

  • 12 ounces spaghetti broken in half
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups rotisserie chicken shredded
  • 10 ounce Rotel tomatoes undrained (1 can)
  • 4 ounces cream cheese softened
  • 1 cup shredded Mexican cheese
  • chopped cilantro or parsley optional, for garnish

Instructions
 

  • In a large pot or Dutch oven, combine the broken spaghetti, chicken broth, salt, garlic powder, and onion powder.
  • Bring the mixture to a boil over high heat, then reduce to medium and simmer, stirring occasionally, for 12–15 minutes or until the pasta is al dente and most of the liquid has been absorbed.
  • Stir in the shredded rotisserie chicken and the undrained can of Rotel tomatoes.
  • Add the softened cream cheese and shredded Mexican cheese; stir until the cheeses melt and form a creamy sauce.
  • Taste and adjust seasoning with additional salt and pepper if desired.
  • Serve immediately, garnished with chopped cilantro or parsley if using; the pasta will be thick, so eat right away.

Notes

  • Use pre-shredded or leftover rotisserie chicken for convenience.
  • If the sauce is too thick, thin with extra chicken broth to reach desired consistency.
  • Do not overcook the pasta; check for al dente at the lower end of the time range.
  • Softening the cream cheese first helps it melt more evenly into the sauce.