Recipe Overview
Why you’ll love it: This creamy chicken spaghetti is made in one pan and is endlessly versatile. It’s a great clean-out-the-fridge meal!
How long it takes: 55 minutes
Equipment you’ll need: large skillet with cover or Dutch oven
Servings: 6
One Pot Pasta
You all know how much I love a good one pan pasta. I hardly ever use my colanders for pasta any more, because if I’m making pasta, I’m doing Instant Pot pasta (check out this Instant Pot crack chicken pasta!) or stovetop one pan pasta. I mean, why would you want to wash two pans and a colander, when you only really have to wash one pot?
I have a lot of one pan pasta recipes on my site, and most of them have a few variations so you can make them your own. Some of my favorites are this pizza pasta which is quickly becoming a reader favorite, one pan Mediterranean chicken and couscous, and this chicken Marsala pasta. For even more ideas, check out my collection of one pot pasta recipes, over 20 recipes just one click away.
creamy chicken spaghetti
Hearty and healthy! This creamy spaghetti might just be the perfect dinner because it gives you creamy, hearty comfort food, but also provides lots of great nutrients and vegetables. It’s an all-in-one meal with lots of protein, carbs, and veggies.
Make it as is, or adapt it to your preferences. This recipe is absolutely delicious with chicken, pasta, vegetables, and creamy sharp cheddar cheese. You don’t have to make any changes! However, I’ll talk about how you can change it to fit different diets, tastes, or how to use ingredients you have on hand.
Tried and true. I tested and retested this recipe before publishing it to make sure it was perfect so that you’d have success with this recipe every time you make it. Since then, I’ve made it countless times!
Easy Recipe Variations
There are endless ways you can make this creamy chicken spaghetti your own. Here are a few of my ideas:
- Use different chicken. If you don’t have chicken breasts but have chicken thighs or rotisserie chicken, you can still make this recipe. A rotisserie chicken is the ultimate shortcut because it eliminates having to cook the chicken. Just stir shredded or diced rotisserie chicken in at the end. You can use leftover chicken or even leftover turkey.
- Substitute sausage for the chicken. This recipe is delicious with Italian sausage. If it’s ground, cook it in the pan just like you would the chicken, breaking up as you sauté it. If you have sliced smoked sausage (rounds), you can brown those the same way, until they’re cooked or warmed through. Set them aside just as you do the chicken, and stir them in at the end.
- Try a different cheese. I like the flavor that sharp white cheddar adds but you can use any cheese that melts well. Mozzarella is an obvious choice but Monterey Jack would work well, too. Use what you happen to have.
- Make it vegetarian. This one is easy, leave out the chicken! You get lots of protein from the cheese, cream, and the pasta. If you wanted more, you could consider adding beans.
- Use a different pasta. Just follow the cooking time guidelines on the box. Keep in mind that sometimes it takes a few extra minutes to cook one pan pasta because it’s not at a full rolling boil.
- Try different vegetables. This is where it gets fun! You can pretty much use ANY vegetable you want! The trick is knowing when to add it. You’ll want to add root vegetables (like carrots or parsnips) earlier with the onions and bell peppers. If you have delicate vegetables such as asparagus or spinach, you’ll want to add them later.
One Pan Creamy Chicken Spaghetti
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces, about 1 inch)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ large yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 8 ounces white or cremini mushrooms, sliced
- 5 ounces baby kale, baby spinach, or finely chopped kale (spinach or finely chopped kale is good, too)
- 1 clove garlic, minced (about ½ teaspoon minced garlic)
- 3 cups reduced-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- 1 pkg. (13.25 ounces) whole wheat spaghetti (uncooked)
- ½ cup heavy cream
- 2 cups shredded sharp white cheddar cheese (about 8 ounces)
- ¼ cup minced parsley (fresh basil is great, too)
Instructions
- In a large skillet (that has a cover available) or Dutch oven, heat oil over medium-high heat. Add cut-up chicken, season with salt and pepper, and cook, stirring occasionally, for 5 to 7 minutes or until cooked through. Remove to a clean plate or a bowl and cover with foil.1 tablespoon olive oil, 2 pounds boneless skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Return pan to medium heat and add onions and bell pepper. Saute for 3 to 4 minutes before adding mushrooms. Continue to cook, stirring frequently, until onions are translucent. Add kale and garlic; cook for 1 to 2 minute or until kale is wilted and garlic is fragrant.½ large yellow onion, diced, 1 red bell pepper, diced, 8 ounces white or cremini mushrooms, sliced, 5 ounces baby kale, baby spinach, or finely chopped kale, 1 clove garlic, minced
- Add chicken broth, diced tomatoes, and Worcestershire sauce. Cover and bring to a boil.3 cups reduced-sodium chicken broth, 1 can (14.5 ounces) diced tomatoes, undrained, 1 tablespoon Worcestershire sauce
- Add spaghetti (you might want/need to crack it in half to fit in the pan) and stir and push spaghetti down into liquid.1 pkg. (13.25 ounces) whole wheat spaghetti
- Reduce heat to medium, and cover and cook, stirring frequently, until pasta is al dente. This will take about 10 minutes for regular spaghetti, but refer to the package directions for the pasta you choose. (Keep in mind that pasta takes slightly longer with the one pot method.)
- When pasta is al dente, return the chicken to pan and stir to combine.
- Reduce heat to low. Warm heavy cream in microwave for 35 to 45 seconds (be sure to use a microwave safe measuring cup). Gradually stir the cream and shredded cheese into pasta (don't add it all at once). Stir to combine and to melt cheese.½ cup heavy cream, 2 cups shredded sharp white cheddar cheese
- Check seasoning, adding more salt and pepper if necessary. Stir in parsley and serve immediately.¼ cup minced parsley
Notes
- Choose the right pan. Be sure you choose a pan that is large enough to hold everything. I usually use my Dutch oven or a straight-sided large skillet with a lid. The pan in photos is NOT the pan this pasta was cooked in.
- Yield: This recipe makes at least 6 generous servings.
- Variations: You can use different types of chicken, including rotisserie chicken. Try ground Italian sausage or links with the casings removed. You can also omit the chicken and make it vegetarian. Try different vegetables if you like. Different types of cheese can be substituted (mozzarella is great!).
- Bake it! Turn this skillet dinner into a casserole. Spray a 9 x 13-inch pan with nonstick cooking spray, spread the chicken spaghetti evenly into it, and bake at 350ºF for 25 to 35 minutes (cook time will depend on if it’s already warm or if it is cold) or until warmed through and crispy on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
My wife passed away now I have to cook so I try looking up recipes to learn
I hope you find some to love on my website!
I’m going to try to make these recipes. They look so good.
Thank you!
Hi rachel.being from australia we dont have some of the main ingredients that you use in these recipes.also we work in grams and kilos.it may be hard for you to substitute australian products.if possible could you convert measurements and oven temp to celsius.and subsitutes for ingredients.
Thank you for the feedback! I’ll take that into consideration.
Beautiful one; never enough pasta versions for us to prepare :-) Thank you and enjoy your day :-)
Thank you so much! I’m glad you like it :)
I would love for u to have me and my husband and our 2 chihuahuas on ur show. They are very smart and do alot of tricks. One of them can communicate what he has to say very well. I thought they could be in ur dogfood commercials. I made this recipe loved it with Italian sausage.
Hi Linda – I’m so glad you made this recipe and liked it! I’m not Rachael Ray…I’m another Rachel. :) But I’m still so happy you found a recipe to like!
sounds delicious. I make a variety of pasta dishes this way depending on what I have on hand.
I do the same thing! Thanks Denise!
Just read your recipe and sounds yummy! Am going to save it for in the future. Need more ingredients. Thx Rachel!!!☺
I hope you love it, Linda! Thanks for the comment – I’d love to hear back from you when you try it!