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Chicken spaghetti is a quick and satisfying meal, ready in just 20 minutes. This single serving recipe skips the canned soup and features a creamy homemade white sauce (béchamel), plenty of cheese, and fresh tomatoes for a burst of flavor. Use rotisserie or leftover cooked chicken for even faster prep, or follow our quick cooking method. It’s a simple, comforting dish that delivers big flavor in a perfectly portioned serving.
Explore our collection of single serving pasta and chicken recipes, each packed with flavor. Try Chicken Paprika for a rich, savory dish, Lemon Garlic Chicken for a bright, zesty option, Chicken Noodle Soup for classic comfort, or Creamy Tetrazzini for a hearty, satisfying meal—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 Chicken Spaghetti: Stir in 1/4 cup of sautéed mushrooms for a rich, earthy flavor. A great option for mushroom lovers.
- 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.
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.