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Discover the ease and comfort of Chicken Spaghetti, perfectly portioned for one and ready in just 20 minutes. This single serve Chicken Spaghetti recipe reinvents the classic with a twist – a homemade béchamel sauce, rich with cheese and fresh tomatoes, paired with tender chicken and spaghetti. It’s an ideal choice for a quick and satisfying meal, especially when using rotisserie chicken or other pre-cooked chicken.
Discover our tempting selection of single serving pasta and chicken recipes, each brimming with unique flavors. Enjoy the savory Chicken Paprika, the zesty and aromatic Lemon Garlic Chicken, the comforting, classic Chicken Noodle Soup, and the Creamy Tetrazzini. Perfect for satisfying your pasta and chicken cravings in just the right portion size.
Why You’ll Love This Chicken Spaghetti Recipe
- Homemade Sauce: Ditch the canned soup for a simple, homemade sauce that’s incredibly flavorful.
- Cheesy Goodness: Loaded with cheese, this recipe promises a creamy and indulgent experience.
- Fresh Ingredients: Fresh tomatoes replace canned ones, adding a burst of freshness.
- Quick and Easy: This stove-top recipe is ready in a flash, perfect for busy evenings.
- Comfort in a Bowl: Every forkful brings the comforting, homey taste of traditional chicken spaghetti.
If you have a rotisserie chicken, you can make chicken spaghetti with rotisserie chicken as well as 4 other meals as shown in 5 Meals From 1 Rotisserie Chicken.
Ingredients
If you have any ingredients leftover from this chicken spaghetti recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one boneless, skinless chicken breast or thigh, or use leftover cooked chicken or turkey. If you’ve got extra chicken, consider using it in Chicken Fried Rice, Chicken Tikka Masala, or Chicken Nuggets.
- Butter: Salted butter is used for cooking onions, adding richness to the dish.
- Onions: 1/4 cup of chopped onions is recommended, but adjust according to your preference for onions. Use any leftover onions in Slow Cooker Chickpeas and Sausage or Lasagna Soup.
- Flour: All-purpose flour (plain flour) is ideal for thickening the sauce. For a gluten-free option, switch to gluten-free flour.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper enhance the sauce. Substitute garlic powder with a fresh garlic clove cooked with the onions. Adjust seasoning levels to taste.
- Milk: Any type of cow’s milk works. For a richer sauce, heavy cream can be a luxurious substitute, eliminating the need for flour.
- Chicken broth: Low sodium chicken broth is preferable, allowing you to control the salt level. Vegetable broth can be used as a substitute. Leftover broth can be used in Crack Chicken, Spanish Rice, or Broccoli Casserole.
- Spaghetti: 2 ounces of spaghetti, about the diameter of a quarter, is perfect. Feel free to experiment with different pasta types. Consider using extra spaghetti to make Buttered Noodles, Pesto Pasta, or Pasta al Limone.
- Tomato: Use 1 small chopped fresh tomato, or 1/2 to 3/4 cup of canned diced tomatoes as an alternative. Got a few more tomatoes? Use them in Caprese Pasta, a Breakfast Sandwich, or Ratatouille.
- Cheese: Cheddar cheese lends creaminess and flavor. Freshly shredded cheese is recommended for better melting compared to pre-shredded varieties.
Recipe Variations
- Creamy Mushroom Chicken Spaghetti: Add 1/4 cup of sautéed mushrooms to the sauce for a rich and earthy flavor. This variation is perfect for mushroom lovers and adds a gourmet touch to the dish.
- Spicy Chicken Spaghetti: Spice up your meal by adding red pepper flakes or a dash of hot sauce to the sauce. Ideal for those who enjoy a little heat in their meals.
- Vegetable-Loaded Chicken Spaghetti: Incorporate a mix of your favorite vegetables like bell peppers, spinach, or zucchini. This variation is great for adding nutrition and color to your plate.
- Gluten-Free Chicken Spaghetti: Substitute regular spaghetti with your favorite gluten-free pasta and use gluten-free flour in the sauce. Perfect for those following a gluten-free diet without compromising on taste.
- Cheese Lovers Chicken Spaghetti: Add a mix of different cheeses such as Parmesan, mozzarella, or Gouda for a cheesier, more indulgent dish. This variation is a hit for cheese enthusiasts looking for extra richness and flavor.
Each of these variations offers a delightful twist to the classic Chicken Spaghetti recipe, catering to different tastes and dietary preferences while ensuring a delicious and satisfying meal.
How To Make Chicken Spaghetti
These step-by-step photos and instructions help you visualize how to make a small batch of Chicken Spaghetti. See the recipe box below for ingredient amounts and full recipe instructions.
- Poach the Chicken: Choose a 1 or 2-quart saucepan that’s spacious enough to avoid overcrowding. Place the chicken in the pan, cover with cold water, and add a generous pinch of salt. The water should be about one inch above the chicken. Bring it to a simmer, then reduce the heat once a few bubbles appear – avoid boiling. Cover and let the chicken cook for 10-12 minutes. After cooking, transfer the chicken to a plate, cover, and let it rest for 10 minutes before slicing. This ensures the chicken remains juicy.
- Cook the Spaghetti: While the chicken is cooking, boil water in a separate pot. Add the spaghetti to the boiling water. Cook until al dente, approximately 7-8 minutes. Drain and set aside.
- Sauté Onions: Melt butter in an 8-inch skillet. Add onions and sauté until they are softened, which should take about 4 minutes.
- Prepare the Sauce: To the skillet, add 1 tablespoon of flour and cook for 1-2 minutes, stirring frequently. Add salt, pepper, and other seasonings. Gradually pour in the broth and milk, stirring continuously until smooth. Cook until the mixture simmers and thickens, about 5 minutes.
- Assemble the Dish: Chop the cooked chicken and transfer it to a bowl. Add chopped tomatoes and shredded cheddar cheese.
- Combine with Sauce: Pour the sauce into the bowl with chicken and cheese, then add the cooked spaghetti. Stir everything together; the warm sauce will melt the cheese.
- Serve: Transfer your Chicken Spaghetti into a serving bowl and enjoy your freshly made, flavorful meal.
Expert Tips
- Vegetable Variations: Feel free to add or substitute vegetables to your liking. Consider trying sliced mushrooms, sun-dried tomatoes, broccoli florets, or black olives for added flavor and nutrition.
- Preventing Sticky Spaghetti: If you’re not using the cooked spaghetti immediately, toss it with a bit of olive oil. This simple trick helps prevent the pasta from sticking together.
- Milk or Cream for Sauce: Milk is recommended for the sauce, but you can substitute it with heavy cream for a richer texture. Note that if using heavy cream, there’s no need to add flour, as the cream thickens the sauce naturally during cooking.
- Crumb Topping Option: For an added crunch, mix breadcrumbs with melted butter and sprinkle over the top of your chicken spaghetti. Bake in a preheated oven at 350 F until the topping is golden brown and crunchy.
- Doubling the Recipe: This recipe can be easily doubled if you’re looking to make a larger portion. Simply double each ingredient for a bigger batch.
What To Serve With Chicken Spaghetti
Pair your Chicken Spaghetti with complementary sides for a complete and satisfying meal. Here are some excellent choices:
- Caesar Salad: A classic Caesar Salad adds a fresh and crunchy element, balancing the creaminess of the spaghetti.
- French Bread: Serve with warm French Bread, perfect for soaking up any extra sauce.
- Roasted Carrots: Add a nutritious and colorful touch with sweet, oven-roasted carrots.
- Mango Sorbet: Finish your meal on a light and refreshing note with a scoop of mango sorbet.
Frequently Asked Questions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a microwave or on the stovetop.
Absolutely! Feel free to use any pasta you have on hand, like penne, fusilli, or linguine.
Yes, you can. Replace chicken with a plant-based protein like tofu or add more vegetables for a hearty vegetarian version.
Simmer the sauce for a few extra minutes.
This recipe is not inherently spicy, but you can add red pepper flakes or hot sauce if you prefer a kick.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this simple Chicken Spaghetti recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this single serve Chicken Spaghetti or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Chicken Spaghetti For One
Equipment
Ingredients
Chicken Preparation Options: For Poaching Chicken: Follow the recipe's poaching instructions. Using Leftover Chicken: Substitute with 1 cup of cubed cooked chicken instead.
- 1 (6-ounce) boneless skinless chicken breast
- ⅛ teaspoon kosher salt
- water
For the Chicken Spaghetti:
- 2 ounces spaghetti
- 1 tablespoon salted butter
- ¼ cup chopped onions
- 1 tablespoon all-purpose flour
- ¼ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- ½ cup milk
- ½ cup low sodium chicken broth
- 1 small tomato , chopped
- ½ cup shredded cheddar cheese
Instructions
Poaching the Chicken (Skip if Using Cooked Chicken)
- Prepare Chicken for Poaching: Place the chicken in a saucepan and sprinkle salt over it. Add cool water to cover the chicken by about an inch.
- Boil and Simmer: Bring the water to a boil over medium-high heat. Upon boiling, reduce the heat to low, cover the pot, and let the chicken simmer until fully cooked, about 10-12 minutes. Check doneness with a thermometer – it should read 165°F, or ensure the juices run clear when pierced with a knife.
- Rest the Chicken: Once cooked, transfer the chicken to a cutting board, cover, and let it rest for 10 minutes before slicing.
Making the Chicken Spaghetti
- Cook Spaghetti: In a medium-sized pot, bring water to a boil. Add the spaghetti to the boiling water. Cook until al dente, approximately 7-8 minutes, then drain and set aside.
- Sauté Onions: In an 8-inch skillet, melt the butter. Add onions and cook until softened, about 4 minutes.
- Create the Sauce: Add a tablespoon of flour to the skillet, stirring for 1-2 minutes. Mix in salt, pepper, and other seasonings. Gradually pour in the broth and milk, stirring until smooth. Cook until the sauce thickens and begins to simmer, about 5 minutes.
- Combine Ingredients: Chop the cooked chicken and place it in a bowl. Add chopped tomatoes and shredded cheddar cheese. Stir in the prepared sauce and then mix in the cooked pasta.
- Serve and Enjoy: Transfer the Chicken Spaghetti to a bowl or plate and serve warm.
Notes
- Vegetable Variations: Feel free to add or substitute vegetables to your liking. Consider trying sliced mushrooms, sun-dried tomatoes, broccoli florets, or black olives for added flavor and nutrition.
- Preventing Sticky Spaghetti: If you’re not using the cooked spaghetti immediately, toss it with a bit of olive oil. This simple trick helps prevent the pasta from sticking together.
- Milk or Cream for Sauce: Milk is recommended for the sauce, but you can substitute it with heavy cream for a richer texture. Note that if using heavy cream, there’s no need to add flour, as the cream thickens the sauce naturally during cooking.
- Crumb Topping Option: For an added crunch, mix breadcrumbs with melted butter and sprinkle over the top of your chicken spaghetti. Bake in a preheated oven at 350 F until the topping is golden brown and crunchy.
- Doubling the Recipe: This recipe can be easily doubled if you’re looking to make a larger portion. Simply double each ingredient for a bigger batch.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Easy recipe and quick, even though I had to poach chicken breast, too. Tasty! This is going in my rotation.
This was the BEST recipe for a creamy, tasty chicken with pasta…oh so good! Takes no time at all to prepare.
Oh my!!! Exquisite.
Quick and easy. Very tasty
So good. I doubled the recipe. Instead of putting pasta in bowls and mixing in the sauce, I added the pasta and the cheese to the sauce in the skillet and tossed to combine. Topped with the chopped tomato. Quick and easy. Next time if I use regular chicken broth I’ll use unsalted butter or just a little less salt. ❤️❤️
This dish did not work well for me. Even with extra cooking time the sauce never thickened. I did use skim milk, rotisserie chicken and canned diced tomatoes. I also added sauteed sliced mushrooms. This is the first time I have been disappointed with a recipe from this site.
I’m sorry to hear that the dish didn’t work out as planned. I’ve had good luck with this recipe in the past, but there are a couple of things that could have affected the thickness of the sauce.
One possibility is that there was too little flour used. In a bechamel sauce, it’s important to use the exact amount of flour called for in the recipe, as this is what helps the sauce thicken up. Too little flour, and the sauce will be thin and runny. Too much flour, and it can become gloopy or pasty. You can see from the photos in this post how the sauce should look and also in this recipe video: https://onedishkitchen.com/rotisserie-chicken-recipes/
Another possibility is that the tomatoes used were extra juicy. Since this recipe uses fresh tomatoes instead of canned ones, the amount of liquid in the tomatoes can vary depending on the variety and how ripe they are. If your tomatoes were particularly juicy, this could have added extra liquid to the sauce, making it difficult to thicken.
In the end, if the sauce is not thickening, I suggest adding more flour to the sauce. Hope this helps!
I’m getting ready to try this recipe, but I noticed that milk is clearly used in this recipe according to the directions but it’s not listed as an ingredient nor how much is used.
The amount of milk is there (along with all of the other ingredient amounts) in the recipe box. It says use 1/2 cup milk.