One-Pot Chicken Spaghetti
This One-Pot Chicken Spaghetti is SO EASY! Tender spaghetti, juicy rotisserie chicken, and creamy cheese all cooked together for a comforting, quick weeknight meal.
Servings: 4 servings
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 can Rotel tomatoes undrained
- 4 ounces cream cheese softened
- 1 cup shredded Mexican cheese
- chopped cilantro or parsley optional, for garnish
Instructions
Stepwise Method: One-Pot Chicken Spaghetti
- In a large pot or Dutch oven, combine the broken spaghetti, chicken broth, salt, garlic powder, and onion powder. Stir gently to mix everything together.
- Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for about 10 minutes, stirring occasionally.
- After 10 minutes, add the shredded rotisserie chicken and the undrained can of Rotel tomatoes to the pot. Stir well to incorporate all the ingredients.
- Next, add the softened cream cheese to the pot. Stir continuously until the cream cheese is completely melted and mixed in, creating a creamy sauce.
- Finally, sprinkle the shredded Mexican cheese over the top. Give everything a final stir until the cheese is melted and well combined. If desired, garnish with chopped cilantro or parsley before serving.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring Cups and Spoons
- Serving utensils
Notes
- This One-Pot Chicken Spaghetti is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- If you prefer a spicier dish, opt for spicy Rotel tomatoes or add some diced jalapeños.
- Feel free to double the recipe for larger gatherings or meal prep for the week ahead.