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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.
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.