I love recipes that feel like a small miracle: minimal hands-on time, one pan to wash, and food that makes everyone at the table sigh in relief. One-Pot Chicken Spaghetti is exactly that — creamy, cheesy, and surprisingly bright from the Rotel tomatoes. It’s the kind of dinner that gets made on busy weeknights, and then requested again on lazy weekends.

This version leans on rotisserie chicken to cut prep time and a single pot to keep cleanup short. The method is straightforward: break the spaghetti so it fits, simmer it right in flavorful chicken broth with aromatics, then fold in cheeses and pulled chicken until everything becomes a silky sauce. No separate pasta pot, no draining, and no fuss.

Below I’ll walk you through the exact ingredients and the step-by-step method, plus practical tips to rescue the sauce if it tightens, swap ingredients to suit dietary needs, and store leftovers so the dinner still feels fresh the next day.

Gather These Ingredients

12ouncesspaghetti, broken in half — long pasta is split so it fits the pot and cooks evenly in the broth.
4cupschicken broth — the cooking liquid and primary flavor base; use low-sodium if you want tighter salt control.
1/2teaspoonsalt — balances and enhances the other flavors.
1/4teaspoongarlic powder — gives steady garlic flavor without fussing with fresh garlic.
1/4teaspoononion powder — adds depth in the same low-effort way as the garlic powder.
2cupsrotisserie chicken — already cooked and shredded makes this a quick assembly dish; toss in more or less to preference.
1(10 ounce) canRotel tomatoes, undrained — adds acidity, tomato flavor and a mild kick; keep the juices for the sauce.
4ouncescream cheese, softened — the emulsifier that turns broth and cheese into a silky sauce; bring to room temp so it melts smoothly.
1cupShredded Mexican cheese — the melty component; a Mexican blend gives a nice mix of cheddar and Monterey Jack flavors.
optional: chopped cilantro or parsley for garnish — bright herb to finish, optional but pretty and fresh-tasting.

One-Pot Chicken Spaghetti: From Prep to Plate

Break the spaghetti in half and place it in a large pot or Dutch oven. Add the chicken broth, salt, garlic powder, and onion powder.
Bring the mixture to a boil over high heat, stirring once to separate the noodles.
Reduce heat to medium-low (a gentle simmer). Cook, stirring occasionally, until the spaghetti is al dente and most of the liquid is absorbed, about 12–15 minutes (or follow the package timing for al dente).
Lower the heat to low. Add the rotisserie chicken, undrained Rotel tomatoes, and the cream cheese (cut into pieces to help it melt). Stir until the cream cheese begins to melt and coat the pasta.
Add the shredded Mexican cheese and stir until all the cheeses are melted and the sauce is smooth and evenly combined. Taste and add more salt if needed.
If the sauce is too thick, thin it by stirring in a little additional chicken broth until you reach the desired consistency.
Garnish with chopped cilantro or parsley if desired and serve immediately. Store any leftovers in an airtight container and reheat, thinning with a bit of chicken broth if the sauce tightens.

Why I Love This Recipe

This dish wins for speed and texture. Cooking the pasta directly in the broth saves time and locks flavor into the noodles, so every bite is seasoned. Using rotisserie chicken makes it accessible — you don’t need to plan ahead to poach or bake chicken. The cream cheese plus shredded cheese combo creates a creamy, velvety sauce without needing heavy cream.

It’s also forgiving. The sauce can be adjusted with more broth if it gets thick, or a touch of acidity (a squeeze of lime or a splash of vinegar) if it needs brightness. You get comfort food that feels indulgent but is straightforward enough for a weeknight. And cleanup is fast — the pot you cooked in is the pot you serve from.

Flavor-Forward Alternatives

Make it smoky: Stir in a teaspoon of smoked paprika or swap part of the Rotel for fire-roasted tomatoes.
Give it heat: Add a few dashes of hot sauce or a pinch of cayenne when you add the Rotel.
Freshen it up: Fold in a squeeze of lime and chopped cilantro right before serving to cut through the richness.
Herb-forward: Add a teaspoon of dried oregano or a sprinkle of chopped fresh basil at the end for a different herbal profile.
Cheese swaps: If you want a sharper cheese flavor, swap half the Mexican blend for sharp cheddar; for milder creaminess, use Monterey Jack alone.

What You’ll Need (Gear)

Large pot or Dutch oven — wide enough to lay the broken spaghetti flat for even cooking.
Wooden spoon or heatproof spatula — for stirring and scraping any bits from the bottom of the pot.
Measuring cups and spoons — to portion broth and seasonings accurately.
Sharp knife and cutting board — to shred or chop the rotisserie chicken if needed.
Cheese grater (optional) — if you’re shredding your own cheese for a fresher melt.

Watch Outs & How to Fix

Here are the common things that can go wrong and quick fixes that actually work:

Trouble: Pasta is undercooked but liquid is gone. Fix: Add 1/2 cup hot chicken broth or water, cover and let sit for a minute or two, then continue simmering gently until al dente.
Trouble: Sauce is grainy or separated after adding cheeses. Fix: Lower the heat and stir gently until smooth. If it’s still grainy, whisk in a few tablespoons of warm broth slowly to re-emulsify.
Trouble: Sauce becomes too thick after resting. Fix: When reheating, stir in a splash of chicken broth while warming to loosen the sauce back up.
Trouble: Too salty. Fix: Add unsalted cooked pasta, a small splash of cream, or a few teaspoons of lemon juice to balance and dilute the saltiness; adding a peeled, raw potato while reheating can also absorb excess salt (remove before serving).
Trouble: Pasta sticking together. Fix: Break the spaghetti well, stir early and often during the first few minutes of the boil, and make sure the liquid covers the pasta as much as possible.

Variations for Dietary Needs

Need to adapt? Here are practical swaps that keep the spirit of this dish while fitting different diets.

Gluten-free: Use a gluten-free spaghetti. Cooking times may differ, so keep an eye on the package timing and the texture.
Dairy-free: Swap the cream cheese and shredded cheese for dairy-free cream cheese and a dairy-free shredded cheese alternative. You may need a touch more broth to reach the same sauce consistency.
Lower-sodium: Use low-sodium chicken broth and taste before adding any extra salt; the Rotel and cheese will contribute saltiness.
Vegetarian: Replace the chicken broth with a robust vegetable broth and use plant-based rotisserie-style chicken alternatives or extra vegetables (mushrooms and roasted bell peppers work well).

Chef’s Notes

Here are small details that make this one-pot method sing:

Break the spaghetti in half. It’s essential for one-pot cooking so the strands submerge and cook evenly without sticking out of the liquid.
Soften the cream cheese first. Cut it into pieces before adding so it melts quickly and incorporates into a smooth sauce.
Stir early and often. During the first boil, stirring once to separate noodles prevents clumping; thereafter stir occasionally to keep the pasta moving and to prevent sticking.
Rest briefly off the heat. If the sauce seems a touch loose when you pull the pot off the heat, it will thicken slightly as it stands for a minute or two.

Prep Ahead & Store

This dish stores and reheats well when handled right. Let it cool slightly, then transfer to airtight containers and refrigerate for up to 3–4 days.

When reheating, add a splash of chicken broth and warm gently over low heat, stirring until the sauce loosens and the pasta is heated through. The sauce will firm up in the fridge; thinning with warm broth brings back the original texture. You can also reheat in the microwave in 30–45 second bursts, stirring between each burst and adding broth as needed.

Reader Questions

Q: Can I use fresh garlic instead of garlic powder?

A: Yes. If you prefer fresh garlic, use 1–2 cloves minced and add them to the pot near the beginning so they have time to soften. Watch for browning — you don’t want burnt garlic.

Q: Can I double this recipe?

A: You can, but use a larger pot and increase cooking time slightly. Make sure the pasta is covered in liquid and stir more frequently to keep it from clumping.

Q: Will the Rotel make the dish too spicy?

A: Rotel is meant to add a mild kick. If you’re sensitive to heat, drain a bit of the Rotel juice before adding or use a mild diced tomato as a substitute.

Before You Go

One-Pot Chicken Spaghetti is a weeknight hero: fast, satisfying, and easy to adjust. Keep a rotisserie chicken on hand and this becomes a reliable, low-stress dinner you can make on short notice. If you try it, dust off your measuring cups and let me know how you adjusted the heat or the herbs — I love hearing little twists readers add. Happy cooking — and enjoy the easy cleanup.

Print Recipe Save it for later

One-Pot Chicken Spaghetti

A quick one-pot chicken spaghetti made with rotisserie chicken, Rotel tomatoes, cream cheese, and shredded Mexican cheese for a creamy, cheesy weeknight meal.

Prep Time10

Cook Time20

Total Time30

Servings: 4 servings

Ingredients

12 ouncesspaghetti broken in half
4 cupschicken broth
1/2 teaspoonsalt
1/4 teaspoongarlic powder
1/4 teaspoononion powder
2 cupsrotisserie chicken
1 10 ounce canRotel tomatoes, undrained
4 ouncescream cheese softened
1 cupShredded Mexican cheese
optional: chopped cilantro or parsley for garnish

Instructions

Break the spaghetti in half and place it in a large pot or Dutch oven. Add the chicken broth, salt, garlic powder, and onion powder.
Bring the mixture to a boil over high heat, stirring once to separate the noodles.
Reduce heat to medium-low (a gentle simmer). Cook, stirring occasionally, until the spaghetti is al dente and most of the liquid is absorbed, about 12–15 minutes (or follow the package timing for al dente).
Lower the heat to low. Add the rotisserie chicken, undrained Rotel tomatoes, and the cream cheese (cut into pieces to help it melt). Stir until the cream cheese begins to melt and coat the pasta.
Add the shredded Mexican cheese and stir until all the cheeses are melted and the sauce is smooth and evenly combined. Taste and add more salt if needed.
If the sauce is too thick, thin it by stirring in a little additional chicken broth until you reach the desired consistency.
Garnish with chopped cilantro or parsley if desired and serve immediately. Store any leftovers in an airtight container and reheat, thinning with a bit of chicken broth if the sauce tightens.

Equipment

Equipment
Dutch Oven

Notes

7. Garnish with chopped cilantro or parsley if desired and serve immediately. Store any leftovers in an airtight container and reheat, thinning with a bit of chicken broth if the sauce tightens.