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Chicken Spaghetti For One

This chicken spaghetti recipe is sure to become a favorite! Juicy chicken and spaghetti are mixed with a creamy homemade bechamel sauce and tossed with tomatoes and cheese. Easy to make and extra easy to customize with your favorite vegetables. Ready in 20 minutes!

a bowl of chicken spaghetti on top of a flowered napkin.

Chicken spaghetti is the ultimate comfort food; tender spaghetti enveloped in a rich, creamy and cheesy sauce. Traditionally, chicken spaghetti is made with canned soup and canned vegetables like tomatoes - but not with this recipe.

This single serving version is made with a simple and incredibly delicious homemade sauce, plenty of cheese, and fresh tomatoes. It's a meal that can be made quickly on the stove.

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Why This Recipe Works

  • This chicken spaghetti recipe can be made with supermarket rotisserie chicken or cooked chicken that you might have leftover from a previous meal. Alternatively, you can quickly poach the chicken in minutes if you don't have cooked chicken on hand.
  • Chicken spaghetti is a hearty meal that comes together quickly.
  • This casserole is so incredibly delicious and is made with fresh ingredients.
  • This chicken spaghetti recipe yields the perfect amount for one person.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Chicken: I use one boneless, skinless chicken breast or thigh, but you can also use leftover chicken or turkey too.
  • Butter: I use salted butter which the onions are cooked in.
  • Onions: I use 1/4 cup of chopped onions. Feel free to add more or less depending on your love of onions.
  • Flour: Use all-purpose flour (plain flour) which will thicken the sauce beautifully. You may also use gluten-free flour.
  • Seasonings: The sauce is seasoned with Italian seasoning, garlic powder, salt and black pepper. You could use 1 garlic clove instead of garlic powder and cook it along with the onions. Feel free to add more or less of any of these spices to suit your tastes.
  • Milk: Use any percentage of cow's milk. For a thicker, richer sauce you can use heavy cream instead. If you use cream, you do not need to use flour. The cream will thicken the sauce as it cooks.
  • Chicken broth: I like using low sodium chicken broth and adding additional salt if needed. You can also substitute vegetable broth.
  • Spaghetti: I use 2 ounces of spaghetti which approximately equals the diameter of a quarter. You can use other types of pasta instead of spaghetti if you'd like.
  • Tomato: I chop 1 small tomato to use in this recipe or you could use approximately 1/2 to 3/4 of a cup of canned diced tomatoes.
  • Cheese: Cheddar cheese helps to make the dish super creamy and flavorful. I recommend using freshly shredded cheese, it melts better than bagged pre-shredded cheese.

How To Make This Recipe

  • Cook the chicken: I love to poach chicken because it cooks in minutes. Choose a pan that is big enough to fit the chicken without overcrowding, a 1 or 2-quart saucepan is perfect. Place the chicken in the saucepan and cover with cold water and a hefty pinch of salt. Add enough water to cover the chicken by one inch. Bring the water to a simmer. As soon as you see a few bubbles, turn down the heat. You don't want the chicken to cook in water that is boiling. Cover the pot and allow the chicken to cook for about 10-12 minutes. Remove the chicken from the pot and place on a plate; cover and let the chicken rest for 10 minutes before slicing. This can guarantee a juicy piece of chicken.
two photos showing a raw piece of chicken in a pot of water and the other photo showing the chicken after it has cooked.
  • Cook the spaghetti: While the chicken is cooking, bring a pot of water to a boil over high heat. Break the spaghetti in half and add to the boiling water. Cook until al dente, about 7 to 8 minutes. Drain and set aside.
  • Sauté the onions: Melt the butter in an 8-inch skillet. Add the onions and cook until softened, 4 minutes.
  • Make the sauce: Add 1 tablespoon of flour and cook, stirring frequently for 1 to 2 minutes. Stir in the salt, pepper, and seasonings and pour in the broth and milk. Stir until smooth. Cook, stirring frequently until simmering and thickened, about 5 minutes.
a black skillet filled with a white bechamel sauce.
  • Begin to assemble the dish: Chop the chicken and place it into a bowl. Add the chopped tomatoes and shredded cheddar cheese.
a white bowl filled with chopped chicken, tomatoes, and shredded cheddar cheese.
  • Add the sauce: Stir in the sauce and then, mix in the cooked pasta. The warm sauce will melt the cheese as you stir.
two photos showing how to make spaghetti with chicken.
  • Pour the chicken spaghetti into a bowl and enjoy!

Expert Tips

  • Add or substitute vegetables as you would like. You might like to try adding sliced mushrooms, sun-dried tomatoes, broccoli florets, or black olives.
  • If you are not using the cooked spaghetti right away, toss it with a little olive oil. This will prevent the pasta from sticking together.
  • I recommend using milk in this chicken spaghetti recipe but you may use heavy cream instead of milk, if you prefer. If you use cream, you do not need to add flour because the cream will thicken the sauce as it cooks.
  • If you would like to add a crumb topping, toss bread crumbs with a little melted butter and spread over the top. Transfer the chicken spaghetti into a baking dish and bake it in a 350 F oven until the topping browns and becomes crunchy.
  • You can easily double the ingredients in this chicken spaghetti recipe to make more.
a blue bowl filled with chicken spaghetti next to a large amount of  parsley.

Variations

  • Even though this is a chicken spaghetti recipe, consider using a different protein. Shrimp, beef, or ham would always be delicious in this recipe.
  • You could even leave the protein out altogether and add extra vegetables. Make this a vegetarian spaghetti dish with chopped and sauteed zucchini, red peppers, or spinach.
  • Feel free to experiment with seasonings. Stir in some red pepper flakes or mix in some freshly chopped basil, oregano, or parsley.

Frequently Asked Questions

How Do I Store Chicken Spaghetti?

Since this is a single serving recipe, you may want to enjoy it as soon as you make it. However, if you want to make this dish ahead of time, cover and store it in the refrigerator. It will last for up to 3 days.

Can I Use A Different Pasta?

You sure can! Try angel hair, penne, fettuccine, or your favorite type.

What Should I Serve With Chicken Spaghetti?
You might like to add any of these small batch and single serving side dishes to your meal:

* Roasted Butternut Squash
* Cucumber Salad
* French Bread

Ways To Use Leftover Ingredients

If you have any ingredients left over from this chicken spaghetti recipe, you might like to consider using them in any of these single serving and small batch recipes:

I use an 8-inch skillet with this chicken spaghetti recipe. For best results, use a pan of similar size.

If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

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If you’ve tried this 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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a blue bowl filled with chicken and spaghetti

Chicken Spaghetti For One

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keywords: chicken, chicken spaghetti, pasta recipe
Servings: 1 serving
Calories: 775kcal
Author: Joanie Zisk

Ingredients

Poaching the chicken: If using already cooked chicken, skip these ingredients and this step.

  • 1 6-ounce boneless, skinless chicken breast
  • teaspoon kosher salt
  • water

For the chicken spaghetti:

  • 2 ounces spaghetti
  • 1 tablespoon butter
  • ¼ cup chopped onions
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • teaspoon garlic powder
  • ½ cup milk
  • ½ cup chicken broth
  • 1 small tomato , chopped
  • ½ cup shredded cheddar cheese

Instructions

To poach the chicken:

  • Place the chicken on the bottom of a saucepan. Sprinkle the salt over the chicken and cover the chicken with enough cool water to cover the chicken by an inch or so. Bring the water to a boil over medium-high heat. You may see a little foam rise to the surface as the water comes to a boil.
  • As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer until cooked through, about 10-12 minutes. To check for doneness, an internal thermometer inserted into the thickest part of the chicken should read 165 degrees Fahrenheit, and the juices will run clear when you pierce the chicken with a knife.
  • Transfer chicken to a cutting board and cover. Let the chicken rest for 10 minutes before slicing.

To make the Chicken Spaghetti:

  • Bring a medium-sized pot of water to a boil over high heat. Break the spaghetti in half and add to the boiling water. Cook until al dente, about 7 to 8 minutes. Drain and set aside.
  • Melt the butter in an 8-inch skillet. Add the onions and cook until softened, 4 minutes.
  • Add 1 tablespoon of flour and cook, stirring frequently for 1 to 2 minutes. Stir in the salt, pepper, and seasonings and pour in the broth and milk. Stir until smooth. Cook, stirring frequently until simmering and thickened, about 5 minutes.
  • Chop the chicken and place it into a bowl. Add the chopped tomatoes and shredded cheddar cheese. Stir in the sauce and then, mix in the cooked pasta.
  • Transfer to a bowl or plate and enjoy warm.

Notes

Expert Tips
  • Add or substitute vegetables as you would like. You might like to try adding sliced mushrooms, sun-dried tomatoes, broccoli florets, or black olives.
  • If you are not using the cooked spaghetti right away, toss it with a little olive oil. This will prevent the pasta from sticking together.
  • I recommend using milk in this chicken spaghetti recipe but you may use heavy cream instead of milk, if you prefer. If you use cream, you do not need to add flour because the cream will thicken the sauce as it cooks.
  • If you would like to add a crumb topping, toss bread crumbs with a little melted butter and spread over the top. Transfer the chicken spaghetti into a baking dish and bake it in a 350 F oven until the topping browns and becomes crunchy.
  • You can easily double the ingredients in this recipe to make more.

Nutrition

Serving: 1serving | Calories: 775kcal | Carbohydrates: 64g | Protein: 54g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 164mg | Sodium: 658mg | Potassium: 748mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1924IU | Vitamin C: 15mg | Calcium: 569mg | Iron: 2mg

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.

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About The Author

6 thoughts on “Chicken Spaghetti For One”

  1. 5 stars
    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.

  2. 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!!

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