This One-Pot Chicken Spaghetti is a classic recipe that cooks on the stove-top in one pot. With the creamy sauce and the spice of the Rotel tomatoes, this dish will warm you heart and soul.
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Key to Success #1 – Pick Your Chick
For this Chicken Spaghetti recipe, you’ll want to use chicken breasts that have the bone and skin still on.
Look for a package that says split chicken breasts.
Boiling the chicken with bone and skin will make a delicious and flavorful broth that will elevate the flavors in the rest of the dish.
Make sure you salt the water when you boil the chicken, too. This will really bring out the wonderful flavors in this dish.
Add enough water to cover the chicken then boil for 45 minutes to an hour until the chicken is fully cooked.
Key to Success #2 – Don’t Lose the Flavor
After you’ve cooked your chicken, remove it from the pot and place it on a pan to cool.
Use a fork to break the chicken up a bit so that it’ll cool faster.
Your fingers will thank me for this tip when it comes time to shred the chicken.
You’ll use the remaining chicken broth in your pot to boil the spaghetti noodles.
This will allow you to keep all your flavor in the dish. You can add a bit more water if needed.
Bring the water to a boil before adding the spaghetti then cook for 10 minutes or so until al dente.
Once the pasta is cooked, it should have absorbed most of the broth in your pot. I
f not, you can use a measuring cup to remove some of the broth but reserve it in case you need to add a little moisture back after you’ve added the soups.
Key to Success #3 – To Bake or Not To Bake
I’m firmly in the no-bake camp with this chicken spaghetti recipe.
When I was growing up, we never served our chicken spaghetti baked.
We always served it straight out of the pot just as it was. And I love it that way!
It’s wonderful served with bread or rolls for sopping the sauce. Any other soppers out there?
If you’ve got extra time on your hands and want to put this dish in the oven, you can cover it with shredded cheese then bake for about 20-30 minutes until the cheese is bubbly and melted.
A Heads Up For the Soppers
I served this One-Pot Chicken Spaghetti with a salad and easy homemade breadsticks. You can find the recipe here. And they are so easy to make!
Save this Chicken Spaghetti Recipe to your Family Dinner board or your Mexican night board.
- 4 split chicken breasts
- 16 oz spaghetti
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 1 can Ro-tel tomatoes, undrained
- salt and pepper
- Bring large pot of salted water to boil. Add chicken breasts and boil for 45 minutes to 1 hour until done. Remove chicken breasts from pot and let cool.
- Bring chicken broth back to a boil and add spaghetti noodles. Cook according to package directions until al dente, about 10 minutes.
- Without draining pasta (may remove 1-2 cups of broth, if needed), add the 3 cans of soup and Ro-tel tomatoes. Stir well.
- Remove chicken from bone and cut into bite-sized pieces. Stir gently to combine.
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g