Why You’ll Love Quick One-Pot Chicken Spaghetti Recipe

I like this recipe because it combines everything I want in a weeknight dinner: creamy sauce, tender chicken, melty cheese, and pasta all in one dish. I enjoy how it turns simple pantry staples into a baked casserole that feels indulgent without being complicated. I also appreciate that it’s a great way to use up leftover chicken and still feel like I’m serving something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz spaghetti
4 tbsp unsalted butter
½ cup onion, chopped
2 garlic cloves, minced
4 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 tsp dry parsley
½ tsp dry oregano
½ tsp dry basil
½ tsp red pepper flakes
¼ tsp salt
Freshly ground black pepper to taste
1 cup cheddar cheese, freshly shredded and divided
1 cup mozzarella cheese, freshly shredded and divided
1 cup half and half
1- 10 oz diced tomatoes with green chiles
3 cups shredded leftover rotisserie chicken

Directions

I start by cooking the spaghetti in a large pot of salted boiling water until al dente, then I drain it and set it aside. While the pasta cooks, I preheat the oven to 350 F.

I melt the butter in a large skillet over medium-high heat and cook the onion and garlic until they turn translucent. I sprinkle the flour over the mixture, whisking constantly, and let it cook until lightly golden.

I slowly whisk in the chicken broth, making sure there are no lumps, and cook the sauce until it thickens. I season it with salt, black pepper, parsley, oregano, basil, and red pepper flakes.

I stir in half of the cheddar and mozzarella cheeses until they melt into the sauce. Then I gently fold in the cooked spaghetti, half and half, shredded chicken, and diced tomatoes, taking care not to break the pasta.

I transfer everything into a greased 9×13-inch baking dish, sprinkle the remaining cheese on top, and bake until the cheese is melted and bubbly.

Servings and Timing

I get about 8 servings from this recipe. Prep time is around 10 minutes, cook time is about 50 minutes, and total time comes out to roughly 1 hour.

Variations

I sometimes swap the rotisserie chicken for leftover turkey or cooked ground chicken. When I want extra veggies, I add sautéed bell peppers, mushrooms, or spinach. If I’m craving more heat, I increase the red pepper flakes or add a splash of hot sauce to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to warm it in the oven covered with foil or in the microwave with a splash of milk or broth to keep it creamy.

FAQs

Can I make this ahead of time?

I often assemble it in advance, cover it tightly, and refrigerate it until I’m ready to bake.

Can I freeze this dish?

I freeze it after baking and cooling completely, then thaw overnight in the fridge before reheating.

What can I use instead of half and half?

I use whole milk or a mix of milk and heavy cream if I don’t have half and half.

Can I use a different pasta shape?

I’ve made it with penne and rotini, and it works just as well.

Is this recipe spicy?

I find it mildly spicy, but I can easily reduce or omit the red pepper flakes.

Can I make it gluten-free?

I use gluten-free pasta and a gluten-free flour blend for the sauce.

Do I have to bake it?

I like baking it for the cheesy top, but I can serve it straight from the skillet if I prefer.

Can I add more cheese?

I sometimes add extra cheese because I love an ultra-cheesy casserole.

What kind of chicken works best?

I prefer rotisserie chicken, but any cooked, shredded chicken works.

How do I keep the pasta from drying out?

I make sure not to overbake and add a little extra liquid when reheating.

Conclusion

I keep coming back to this One-Pot Chicken Spaghetti because it’s comforting, practical, and always a hit at the table. I enjoy how it turns leftovers into a satisfying meal that feels homemade and hearty every single time.