Chicken Spaghetti For One
This easy chicken spaghetti recipe comes together in just 20 minutes, using a creamy, flavorful sauce and tender chicken. Use leftover cooked chicken, or follow our quick method to cook the chicken for this dish.
Servings: 1 serving
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
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
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