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This single serving Chicken Spaghetti is ready in 20 minutes with a creamy homemade white sauce (béchamel), plenty of cheese, and fresh tomatoes. Use rotisserie or leftover cooked chicken for even faster prep, or follow our quick cooking method.
Explore our single serving pasta and chicken recipes, all packed with flavor. Try Chicken Paprika, Lemon Garlic Chicken, Chicken Noodle Soup, or Creamy Tetrazzini—all perfectly portioned for one.
Why You’ll Love This Recipe
- Homemade Sauce: No canned soup—just a simple, flavorful homemade sauce.
- Cheesy and Creamy: Loaded with cheese for a rich, satisfying bite.
- Quick and Easy: Ready in just 20 minutes, perfect for a fast meal.
- Comforting and Satisfying: A warm, hearty dish with classic chicken spaghetti flavors.
- Easily Doubled: Need chicken spaghetti for two? Just double the ingredients for a larger batch.
Ingredients
If you have any ingredients leftover from this simple chicken spaghetti recipe, check out our Leftover Ingredients Recipe Finder.
Ingredient Tip: Make chicken spaghetti with rotisserie chicken, and use the rest to create four more meals as shown in our recipe post: 5 Meals From 1 Rotisserie Chicken.
- Chicken: This recipe uses one boneless, skinless chicken breast or thigh, but it’s also a great way to use leftover cooked chicken or rotisserie chicken. If you have extra chicken, use it to make Chicken and Biscuits Casserole, Chicken Fried Rice, Chicken Tikka Masala, or Chicken Nuggets.
- Butter: Salted butter is used to cook the onions and add richness to the sauce.
- Onions: Use 1/4 cup of chopped onions, or adjust to your taste. Leftover onions? Use them in Slow Cooker Chickpeas and Sausage or Lasagna Soup.
- Flour: All-purpose flour thickens the sauce. For a gluten-free option, use gluten-free flour.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper add flavor. Swap garlic powder for a fresh minced clove and cook it with the onions. Adjust seasonings to taste.
- Milk: Any type of cow’s milk works, but for a richer sauce, use heavy cream instead and skip the flour.
- Chicken broth: Low-sodium chicken broth is best for controlling salt. Vegetable broth works as a substitute. Use leftover broth in Crack Chicken, Spanish Rice, or Broccoli Casserole.
- Spaghetti: 2 ounces of spaghetti (about the diameter of a quarter) is perfect. Extra spaghetti? Make Buttered Noodles, Pesto Pasta, or Pasta al Limone.
- Tomato: Use 1 small chopped tomato or 1/2 to 3/4 cup of canned diced tomatoes. Leftover tomatoes? Try them in Caprese Pasta, a Breakfast Sandwich, or Ratatouille.
- Cheese: Cheddar cheese adds creaminess and flavor. Freshly shredded cheese melts better than pre-shredded.
Recipe Variations
- Creamy Mushroom Spaghetti: Stir in 1/4 cup of sautéed mushrooms for a rich, earthy flavor.
- Spicy Variation: Add red pepper flakes or a dash of hot sauce for a kick of heat.
- Vegetable-Loaded Version: Mix in bell peppers, spinach, or zucchini for extra color and nutrition.
- Gluten-Free Option: Use gluten-free pasta and swap the flour for a gluten-free alternative.
- Extra Cheesy Twist: Add Parmesan, mozzarella, or Gouda for a richer, cheesier dish.
How To Make Chicken Spaghetti
These step-by-step photos and instructions help you visualize how to make chicken spaghetti with white sauce for one person. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Chicken (or Use Leftover Chicken): This recipe is perfect for using leftover cooked chicken or rotisserie chicken, but if starting from raw, poaching is a quick option. Place a boneless, skinless chicken breast or thigh in a 1 or 2-quart saucepan and cover it with cold water, about 1 inch above the chicken. Add a pinch of salt and bring to a gentle simmer—avoid boiling. Reduce the heat, cover, and cook for 10-12 minutes. Transfer to a plate, cover, and let it rest for 10 minutes before slicing to keep it juicy.
- Cook the Spaghetti: While the chicken is cooking, bring a pot of water to a boil. Add the spaghetti and cook until al dente, about 7-8 minutes. Drain and set aside.
- Sauté the Onions: Melt butter in an 8-inch skillet over medium heat. Add chopped onions and cook until softened, about 4 minutes.
- Make the Sauce: Stir in the flour and cook for 1-2 minutes, stirring constantly. Add salt, pepper, and seasonings. Slowly pour in the broth and milk, stirring until smooth. Simmer until the sauce thickens, about 5 minutes.
- Assemble the Dish: Chop the cooked chicken and place it in a bowl. Add chopped tomatoes and shredded cheddar cheese.
- Combine Everything: Pour the warm sauce over the chicken and cheese, then add the cooked spaghetti. Stir until everything is evenly coated and the cheese has melted.
- Serve: Transfer to a serving bowl and enjoy.
Expert Tips
- Preventing Sticky Spaghetti: If you’re not using the cooked spaghetti right away, toss it with a little olive oil to keep it from sticking together.
- Milk vs. Cream: Milk works well for the sauce, but for a richer texture, use heavy cream instead. If using heavy cream, skip the flour, as the cream naturally thickens the sauce.
- Crumb Topping Option: For a crispy finish, mix breadcrumbs with melted butter, sprinkle over the dish, and bake at 350°F until golden brown.
- Doubling the Recipe: Want to make chicken spaghetti for two? Simply double each ingredient to make more servings.
What To Serve With Chicken Spaghetti
Complete your meal with a simple side or dessert:
- Caesar Salad: A crisp, fresh salad balances the creamy spaghetti.
- French Bread: Perfect for soaking up every bit of sauce.
- Roasted Carrots: A colorful, slightly sweet side that pairs well.
- Mango Sorbet: A light, refreshing way to end your meal.
Frequently Asked Questions
Traditional spaghetti works well, but you can also use fettuccine, penne, or about 2-ounces of any pasta you prefer.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or stovetop with a splash of milk or broth to keep it creamy.
Some versions are baked, but this recipe is made on the stovetop for a quick, creamy dish.
Simmer the sauce for a few extra minutes.
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:
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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see
Chicken Spaghetti For One
Equipment
Ingredients
Chicken Preparation Options: Poaching Chicken: Follow the poaching instructions in the recipe. Using Leftover Chicken: Swap in 1 cup of cubed cooked chicken instead.
For Poaching Chicken
- 1 (6-ounce) boneless skinless chicken breast or thigh
- 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
Poach the Chicken (Skip if Using Leftover or Cooked Chicken)
- Cook the Chicken (or Use Leftover Chicken): Place the chicken in a 1 or 2-quart saucepan and cover it with cold water, about 1 inch above the chicken. Add the salt and bring to a gentle simmer—avoid boiling. Reduce the heat, cover, and cook for 10-12 minutes. Transfer to a plate, cover, and let it rest for 10 minutes before slicing to keep it juicy.Note: You can make sure the chicken is fully cooked with a thermometer – it should read 165°F, or ensure the juices run clear when pierced with a knife.
Make the Chicken Spaghetti
- Cook Spaghetti: Bring a medium sized pot of water to a boil. Add the spaghetti and cook until al dente, about 7-8 minutes. Drain and set aside.
- Sauté the Onions: Melt butter in an 8-inch skillet over medium heat. Add chopped onions and cook until softened, about 4 minutes.
- Make the Sauce: Stir in 1 tablespoon of flour and cook for 1-2 minutes, stirring constantly. Add salt, pepper, and seasonings. Slowly pour in the broth and milk, stirring until smooth. Simmer until the sauce thickens, about 5 minutes.
- Assemble the Dish: Chop the cooked chicken and place it in a bowl. Add chopped tomatoes and shredded cheddar cheese.
- Combine Everything: Pour the warm sauce over the chicken and cheese, then add the cooked spaghetti. Stir until everything is evenly coated and the cheese has melted.
- Serve: Transfer to a serving bowl and enjoy.
Notes
-
- Preventing Sticky Spaghetti: If you’re not using the cooked spaghetti right away, toss it with a little olive oil to keep it from sticking together.
-
- Milk vs. Cream: Milk works well for the sauce, but for a richer texture, use heavy cream instead. If using heavy cream, skip the flour, as the cream naturally thickens the sauce.
-
- Crumb Topping Option: For a crispy finish, mix breadcrumbs with melted butter, sprinkle over the dish, and bake at 350°F until golden brown.
-
- Doubling the Recipe: Want to make chicken spaghetti for two? Simply double each ingredient to make more servings.
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.
What would be the best substitute for the cheese?
You can leave the cheese out if needed, but it does add creamy richness and flavor to the sauce. If you skip it, you may need to add a little extra salt to balance the flavors. The cheese also helps thicken the sauce, so without it, the consistency will be a bit thinner. If you’re just looking for an alternative to cheddar, other cheeses like Monterey Jack or Colby can work well. I hope this helps!
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.