Description
One-Pot Chicken Spaghetti is a quick and delicious family meal that combines tender chicken, flavorful tomato sauce, and creamy pasta all cooked in a single pot. This easy recipe saves time on cleanup without sacrificing taste, making it perfect for busy weeknights.
Ingredients
Scale
Protein and Pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz spaghetti (or your favorite pasta)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
Liquids
- 1 can (8 oz) tomato sauce
- 1 cup chicken broth
- 1/2 cup heavy cream (for a creamy texture)
Fats and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1 cup shredded mozzarella cheese (or parmesan, optional for topping)
- Fresh parsley for garnish (optional)
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes until the chicken is browned and fully cooked. Remove the chicken from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, add a little more oil if needed. Sauté the chopped onion for about 3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Tomatoes and Broth: Stir in the drained diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a simmer and let it cook for 3-5 minutes to blend the flavors.
- Cook the Spaghetti: Break the spaghetti in half and add it to the pot. Stir well to ensure that the pasta is submerged in the liquid. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the spaghetti is tender.
- Add Cream and Chicken: Stir in the heavy cream to create a creamy texture. Return the cooked chicken to the pot. Season with dried basil, oregano, and adjust salt to taste. Cook for another 2-3 minutes, allowing the sauce to thicken.
- Finish with Cheese and Serve: Sprinkle the shredded mozzarella cheese over the top and allow it to melt. Serve hot, garnished with fresh parsley if desired.
Notes
- You can substitute heavy cream with half-and-half or milk for a lighter version, but the sauce will be less creamy.
- Use any pasta shape you prefer, though long pasta works best for this recipe.
- Adjust seasonings according to your taste; adding red pepper flakes can add a nice kick.
- For a gluten-free meal, use gluten-free pasta.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
