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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.
Why You’ll Love This Recipe
- Homemade Sauce: Made with simple ingredients and no canned soup.
- Rich and Creamy: Melted cheddar blends into a smooth, flavorful sauce.
- Ready in 20 Minutes: A fast, dependable dinner option.
- Comforting and Hearty: Classic chicken spaghetti in a perfectly sized portion.
- Easy to Scale: Double the ingredients to make a second serving.
Chicken spaghetti has always been one of my favorite comfort dishes, and this single serving version brings all the same creamy, cheesy goodness in a smaller, more manageable portion.
The homemade sauce comes together quickly, the chicken adds satisfying protein, and the tender pasta ties everything together in the best way.
If you’ve been looking for an easy, flavorful chicken pasta recipe that fits your life, this one is a wonderful choice.
If you enjoy this dish, you might also like our flavorful single serving pasta and chicken recipes. Try chicken paprika for one, lemon garlic chicken for one, single serving chicken noodle soup, or creamy tetrazzini, all perfectly portioned for one.
Ingredients
If you have any ingredients leftover from this simple chicken spaghetti recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one boneless, skinless chicken breast or thigh. This dish also works wonderfully with leftover cooked chicken or rotisserie chicken. If you’re picking up a rotisserie chicken, consider using the rest in our 5 Meals From 1 Rotisserie Chicken guide for more easy dinner ideas.
- Butter: Adds richness and helps the onions soften as they cook. Salted butter works well here.
- Onions: Use 1/4 cup of chopped onions for flavor. If you have extra, add them to recipes like slow cooker chickpeas and sausage or lasagna soup for one.
- Flour: All purpose flour thickens the sauce and helps create a creamy consistency. Use a gluten free flour if needed.
- Seasonings: A mix of Italian seasoning, garlic powder, salt, and black pepper provides simple, dependable flavor. If you prefer fresh garlic, add a minced clove and cook it with the onions.
- Milk: Any cow’s milk works. For a richer, creamier sauce, use heavy cream and omit the flour.
- Chicken broth: Low sodium chicken broth helps control the salt level. Vegetable broth is a good substitute. Use remaining broth in single serving crack chicken, Spanish rice for one, or a small broccoli casserole.
- Spaghetti: You’ll need 2 ounces, which is about the width of a quarter when held in your hand. If you have extra pasta, make buttered noodles for one, pesto pasta for one, or pasta al limone.
- Tomatoes: Use 1 small chopped tomato or 1/2 to 3/4 cup canned diced tomatoes. Extra tomatoes can be used in caprese pasta for one, a breakfast sandwich, or ratatouille.
- Cheese: Cheddar cheese melts into the sauce and brings a classic creamy, comforting flavor. Freshly shredded cheese melts best.
Recipe Variations
Customize your chicken spaghetti with these easy, flavorful variations:
- Creamy Mushroom: Add 1/4 cup of sautéed mushrooms for deeper flavor.
- Spicy: Stir in red pepper flakes or a splash of hot sauce for extra heat.
- Vegetable Packed: Mix in chopped bell peppers, spinach, or zucchini for added color and nutrients.
- Gluten Free: Use gluten free pasta and replace the flour with a gluten free alternative.
- Extra Cheesy: Add Parmesan, mozzarella, or Gouda to make the sauce even creamier.
How To Make Chicken Spaghetti For One
These step by step photos and instructions show exactly how to make creamy chicken spaghetti for one. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Chicken or Use Leftover Chicken: If using leftover or rotisserie chicken, skip this step. To poach raw chicken, place a boneless, skinless breast or thigh in a 1 or 2-quart saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a gentle simmer, not a boil. Cover, reduce the heat, and cook for 10 to 12 minutes. Transfer to a plate, cover, and let rest for 10 minutes before slicing.
- Cook the Spaghetti: Bring a small pot of water to a boil. Add the spaghetti and cook for 7 to 8 minutes, until al dente. Drain and set aside.
- Sauté the Onions: In an 8-inch skillet, melt the butter over medium heat. Add the onions and cook for about 4 minutes, until softened.
- Make the Sauce: Stir in the flour and cook for 1 to 2 minutes. Add the seasonings. Slowly pour in the broth and milk, stirring until smooth. Let the sauce simmer for about 5 minutes, until thickened.
- Prepare the Chicken Mixture: Chop the cooked chicken and place it in a bowl. Add the chopped tomatoes and shredded cheddar cheese.
- Combine: Pour the warm sauce over the chicken and cheese. Add the cooked spaghetti and stir until everything is coated and the cheese has melted.
- Serve: Transfer to a bowl and enjoy.
Expert Tips
- Keep Spaghetti From Sticking: If the pasta sits for a few minutes before mixing, toss it with a little olive oil to keep the strands separate.
- Milk or Heavy Cream: Milk creates a lighter sauce. For a richer, creamier version, use heavy cream and skip the flour since the cream thickens on its own.
- Crumb Topping Option: For added texture, combine breadcrumbs with melted butter, sprinkle over the finished dish, and bake at 350°F until golden.
- 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
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- 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.
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- 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.
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- Crumb Topping Option: For a crispy finish, mix breadcrumbs with melted butter, sprinkle over the dish, and bake at 350°F until golden brown.
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- 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.
Outstanding!
Thank you for sharing this recipe. Have you ever thought about doing low carb meals, I’m on a low carb high protein program, it’s just easier for me if someone else does the math for me, if at possible for you greatly appreciate it 😅
I’m so glad you enjoyed the recipe! Yes, we do have a collection of low carb recipes on our website. To find them, go to the “Recipes” menu, select “Recipes by Diet,” and then choose “Low Carb Recipes, or you can type “low carb” into the search bar on the site to see all the options. Each one includes full nutrition information, which should make it easier to fit into your plan.
Thank You so much for the info for low carb dishes. I too need low carb meals.
I’ve been trying to adjust on my own.
Love all your recipes…takes the guess work out of trying on my own.
Great posts!!!
Thank you so much! I’m so glad the low carb recipes are helping. There’s a whole Low Carb section on the site under Recipes by Diet with plenty more to choose from, so you don’t have to do the adjusting yourself.
Creamy tender chicken dish. I used 2 percent milk and the sauce was yummy.
This is one of my faves from your site!
I made this again today and I added a few heaping handfuls of spinach to the sauce towards the end until wilted.
OMG! This was the most delicious recipe ever! I used the heavy cream and left out the flour. So, so creamy. Sauteed mushrooms with the onions would be a wonderful addition.
I’m so glad you loved it and sautéed mushrooms would be a great addition!
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.
Can I leave out the cheese? I have to watch my cholesterol
Yes, you can leave out the cheese.
This was delicious! I followed the recipe exactly and it turned out great. I think next time I will use rotisserie chicken to save some time plus add broccoli and maybe even some bacon!
Love your recipes, including this one. Also, the tips and hints you add are great.
Loved Chicken and spaghetti! I increased the chicken and pasta and doubled the sauce ingredients. It was way too much for us but it will make a lovely lunch for my husband tomorrow. I did add mushrooms with the onions. Thanks for the recipe. . I love it when my husband says you can make this again!
I just made Bacon, egg and cheese cup. I followed the recipe completely. It turned out like cooked rubber. Raised up around the sides and a hole in the middle. Sorry to complain, because I really enjoy your recipes and grateful you post them. Just wondering what went wrong and if anyone else had this problem?
Hi Shirlee, it’s likely that the eggs turned out rubbery because they were cooked too long. The eggs should be removed from the oven after around 15-18 minutes and should be eaten soon after because the ramekin will hold enough heat for the eggs to continue cooking. If you feel that you cooked the eggs for this amount of time, perhaps your oven may be running hotter than it should.
We just moved across the country & have limited ingredients on hand & none of my cookware. Everything we own is still in transit. So, I cooked the sauce in a 10×10 electric skillet, doubling the recipe for 2. I used 1tbs butter & 1tbs olive oil. I used seasoned salt instead of garlic powder. I used powdered milk instead of milk or cream. I added a can of peas & carrots & a couple spoonfuls of canned chopped tomatoes. I used leftover turkey instead of chicken. Served with corkscrew pasta. Didnt have enough cheese so we just sprinkled the finished dish with the cheese we had. AMAZING & easy!!! Thanks so much for your simple & easy recipes!!!
Very good! Great taste and easy to make. Added 1/4 cup of frozen chopped spinach. Had enough for dinner then leftovers for lunch. Love your recipes!
6/14/2021 Loved this recipe. I added sliced black olives and some artichoke hearts.
Really good!
I printed this recipe quite awhile ago and tonight I made it for my dinner.
I followed the recipe but in addition to the tomatoes, I added about a
1/4 cup of thawed frozen green peas. I also used the option of adding the buttered bread crumbs and finished it in a 350* as directed.
It is a delicious dinner. Thankyou so much for this excellent recipe and I will be making this as a regular dinner plan. 😊
I’m so happy you enjoyed it, thank you for your feedback.
Forgot to say that I used the milk to make the sauce and it was easy and perfectly saucy! 😊
You are doing very great things, Ms. Zisk! You are generously providing recipes scaled for just one or two people and also for those people who don’t know how to cook. The recipes are from several different cultures Your website is very interesting. A million thank you’s to you and for your recipes!
I used heavy cream and no flour…but my sauce would not thicken. Is there a certain temperature I should have had my pan at? I’m new to cooking. My dish tasted good, but it was more of a soup.
Using flour will thicken the sauce beautifully. If you use only heavy cream, the sauce will thicken but not as much. You will need to bring the cream (along with the broth) to a gentle simmer over medium heat. When the sauce begins to simmer, lower the heat and cook, stirring occasionally until the sauce thickens.
Where in the recipe do you use milk? I do not see it in the list of ingredients?
I see it now 😜🤦♀️
I just boil the spaghetti in the water the chicken was boiled in, and use that same water for the chicken broth.
This was delicious. I had to improvise a bit, using what I had in hand…rigatoni, velveeta… Still the proportions were right and I had a great dinner.
I’m so happy to hear that you enjoyed it and used what you had on hand. Thank you.
This is so good. I used chicken that I had cooked yesterday in the crockpot. I used about 4 ounces which was plenty for me. I will make this again.
OMG, it is so delicious and easy. I am watching my calories so I used light butter and 1/4 cup of light cheese. AMAZINGLY creamy and delicious. This is a keeper! I’m trying the mustard chicken tomorrow! Thank you Joanie. Keep the recipes coming!
I’m so glad you enjoyed the recipe and hope you love the mustard chicken too (it’s one of my favorites!). Thank you so much for your feedback.
Why did you say to simmer and not boil the chicken? Does boiling make white meat tough?
Yes. Cooking the chicken in boiling water causes the meat to tighten up quickly and will result in tough chicken.
This was delicious! There kind of a lot going on, though, so next time I’ll have everything chopped and measured before I start the sauce.
I’m so glad you enjoyed the recipe. Thank you for your feedback.
Will try soon. Sure it will be four star.
Because of the pandemic, I stocked my pantry with canned chicken. It will come in handy for this recipe!!! It has a nice bit of stock packed in the can as well. Not my full preference, but a good go-to for this recipe. It is already cooked and cut up in the can. Thanks for all your good work. AS the weather turns colder, I find myself reaching for pasta dishes!!
If I use canned chicken, how much should I use?
You could use as much or as little canned chicken as you like. I would guess about 3/4 of a cup would be a good amount.
I use about half of a can, so about 6 ounces by weight…