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Homemade One Pot Chicken Spaghetti photo

One Pot Chicken Spaghetti

A creamy, cheesy one‑pot chicken spaghetti that’s ready in about 35 minutes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large skillet with lid
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board

Ingredients
  

  • 1 pound boneless skinless chicken breasts cut into 1" (2.5 cm) cubes
  • 2 tablespoons olive oil
  • 1/4 cup diced yellow onion
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% milk
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 ounce can mild Rotel
  • 4 ounces reduced-fat cream cheese cut into bite-size pieces
  • 8 ounces angel hair pasta uncooked
  • 1 cup shredded Mexican cheese blend
  • 1 tomato diced and seeded, optional

Instructions
 

  • Trim any visible fat from the chicken and cut into 1" cubes.
  • Heat the olive oil in a large skillet over medium heat, add the chicken and diced onion, and cook until the chicken is cooked through and the onion is softened, stirring occasionally, about 6–8 minutes.
  • During the last minute of cooking, stir in the minced garlic and cook until fragrant, about 1 minute, then remove the chicken mixture to a plate and set aside.
  • Pour 1 cup of the milk into the hot skillet over low heat and whisk in the flour until smooth to make a roux.
  • Whisk in the remaining milk and the chicken broth gradually, keeping the mixture smooth.
  • Add the salt and pepper, bring the sauce to a gentle boil over medium heat, and allow it to thicken while whisking frequently, about 2–3 minutes.
  • Stir in the can of mild Rotel and the uncooked angel hair pasta, increase heat to high to bring the mixture to a boil, then reduce heat to medium–low, cover, and cook 8–10 minutes, stirring occasionally, until the pasta is al dente.
  • Add the cream cheese pieces and shredded Mexican cheese to the skillet and stir until melted and creamy.
  • Return the cooked chicken to the skillet, stir to combine, and heat through for 1–2 minutes.
  • Remove from heat, garnish with the diced tomato if using, and serve immediately.

Notes

  • Use reduced-fat cream cheese as listed or regular if preferred.
  • Stir occasionally while pasta cooks to prevent sticking.
  • Tomato is optional and meant for garnish.