Best One Pot Chicken Spaghetti · I’m a food blog

Spaghetti Chicken is one of those casseroles that needs a little Tiktok to shine because it’s good and it takes more people to make it.

The 80’s are back and I’m all for it! Give me hair scrunchies, neon and ALL the pans. I don’t know why casseroles have such a bad reputation. They’re a dish, they’re creamy, they taste good, and there’s almost always leftovers. There’s also a spaghetti tiktok and it’s not this one.

If you haven’t had it, spaghetti chicken is pure comfort food. Tender pieces of chicken mixed with spaghetti, tomatoes and peppers in a creamy cheese sauce. Back then it was made with canned soup, but we can do better than that! And what’s more, we can do it all in one pan, so there’s minimal cleanup.

What is spaghetti chicken?

Spaghetti Chicken is an American baked spaghetti dish made with a cream sauce, topped with cheese and baked until bubbly. Spaghetti is cut into small pieces before cooking.

How to make spaghetti chicken

1. Saute the aromatics. In a Dutch oven, melt some butter and fry the onions, diced red pepper and garlic until soft and fragrant.
2. Cook the chicken. Add the sliced ​​chicken and cook until golden.
3. Mix the liquids. Pour the diced tomatoes, chicken stock and milk into the pan.
4. Add the pasta. Add the spaghetti and bring to a boil. Reduce the heat to a simmer and cook, tossing occasionally, until the spaghetti is tender and cooked through. If it gets too thick, stir in a little more chicken stock.
5. Cheese! Season with salt and pepper and stir in some grated cheese until it melts. Top the pan with more cheese.
6. Bake. Bake until bubbly and golden and enjoy!

What is One Pot Pasta?

One-pot pasta is a method of cooking pasta that was popularized by Martha Stewart in the early 2000s. It’s a way to cook pasta where you don’t need to drain the pasta water. Everything, including all the ingredients for the sauce, are placed in a large, wide pan along with the extra broth that simmers and cooks the pasta. Once the pasta is cooked, it is tossed until glossy and coated. I love one pot pasta because you can really infuse a lot of flavor into the noodles because you’re cooking them in sauce instead of water.

Should I break the spaghetti?

You don’t have to, but if you want that classic American style, break out that pasta! I chose to keep the spaghetti for a long time because I like to eat noodles, but it tastes amazing either way. If your pot isn’t wide enough to fit all the pasta in the pan, flat, I’d break up the spaghetti to fit.

What about other forms of pasta?

Feel free to use other types of short pasta. I’m pretty sure people used short broken spaghetti back in the day because there wasn’t that much pasta available.

Ingredients

• fragrant – to add maximum flavor we will use onion, garlic and a red pepper. Onions and pepper add some sweetness and four cloves of garlic add a big garlicky kick.
• Chicken – boneless skinless chicken breast is what I prefer, but you can also use chicken thighs. You’ll want to cut the chicken into bite-sized pieces.
• Spaghetti– just plain spaghetti, no fancy stuff. But if you want to get the fancy stuff, you’re looking for pressed brass pasta with a rough surface for the sauce to stick to.
• TOMATO – a can of diced tomatoes will add some umami.
• milky – this is what will make our sauce nice and creamy without cream.
• Chicken soup – Instead of using water, a little chicken stock will help the spaghetti cook with extra chicken flavor.
• Cheese – grated white cheddar (or mozzarella) is mixed into the sauce and layered on top to be baked into a golden brown cheese crust.

What to serve with chicken spaghetti

This is a rich and filling casserole that doesn’t need much support from side dishes. If you’re going out, serve it with:

FAQ

Can I use pre-cooked chicken?

Absolutely. If you want to use rotisserie or leftover chicken, just shred or shred it. You will need about 4 cups.

Should I use peppers?

If you are not a fan of bell peppers, you can leave them out. You can even substitute any kind of hearty vegetable you like.

Can I use a different type of pasta?

Any type of dry pasta will work with this recipe, except maybe lasagna noodles.

What type of baking dish should I use?

If you have a large dutch oven or bra, it’s perfect for making one pot pasta and baking it. The wide bottom means you don’t have to break the spaghetti. Of course, any oven-safe pot will work, and if you need to break up the spaghetti, that just means it’s more authentic.

Should I bake it?

No! In fact, I sometimes make this in a skillet and eat it as an extra creamy chicken spaghetti. It tastes amazing raw, but baked is also super cozy, it’s up to you.

Why this chicken spaghetti?

There are, no doubt, many chicken spaghetti recipes out there. What makes this different is that it’s a one-pot chicken spaghetti that can go straight from the stove to the oven to the dinner table. Most pasta dishes, as I’m sure you know, have you cook the pasta in a large pot of salted water, drain it, and then add it to the sauce. We will be using the one pot pasta method where the pasta is cooked directly in the sauce. When you do this, the pasta becomes tastier because it’s cooking in the sauce instead of water. The result is a chicken spaghetti that is delicious, creamy and perfectly cooked.

Make ahead of the chicken spaghetti

We make the pan and put the cheese on top, but do not bake it. Cool completely and cover tightly and refrigerate for up to 2 days. Bake in a 375°F oven, covered with foil for 30 minutes, then remove the foil and bake until bubbly and golden.

How to reheat

To reheat, you can split and microwave, or you can bake the whole pan, covered in foil, in a 375°F oven for 30 minutes, then remove the foil and bake until bubbly.

Spaghetti with chicken

Tender pieces of chicken mixed with spaghetti, tomatoes and peppers in a creamy cheese sauce.

It serves 8

Preparation Time 10 minutes min

Cooking time 40 minutes min

Total time 50 minutes min

• 1/4 CUPS olive oil or butter
• 1 medium onions diced
• 1 bell pepper diced
• 4 carnation garlic minced
• 2 boneless skinless chicken breast slices
• 14 oz canned tomatoes preferably diced (1 can)
• 2 CUPS chicken soup sodium is not preferred
• 1.5 CUPS milk
• 1 £ spaghetti or pasta as desired
• 2 CUPS Parmigiano Reggiano cheese torn apartor mozzarella/white cheddar

• Preheat oven to 375°F. In a large Dutch oven or other ovenproof dish, melt the butter or heat the oil over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the red pepper and garlic and cook until fragrant, about 1 minute.

• Add the chicken to the pan and cook, turning, until lightly browned, about 3-4 minutes. They will continue to cook in the sauce.

• Add the diced tomatoes, chicken stock, milk and spaghetti to the pan (break them up to fit into the pan if necessary) and bring to a boil.

• Lower the heat and simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pan, until the pasta is cooked through and tender, about 8-10 minutes. If too thick, slowly add 1/4 cup chicken stock until desired consistency is reached. Season with salt and pepper.

• Add half of the grated cheese, then add the remaining cheese and bake in the oven until bubbly and melted, about 20 minutes. Allow to cool slightly and enjoy! If desired, you can enjoy the spaghetti as it is and not cook it.

Nutrition facts

Spaghetti with chicken

Amount per service

Calories 360
Calories from fat 122

% Daily Value*

Fat 13.5 g21%

Saturated fat 4.7 g29%

cholesterol 76 mg25%

Sodium 329 mg14%

potassium 266 mg8%

Carbohydrates 38.6 g13%

Fiber 1 g4%

Sugar 4.4 g5%

Protein 22 g44%

* Percent Daily Values ​​are based on a 2000 calorie diet.