Chicken Spaghetti (one pan!), creamy

At a glance

What stands out: This creamy chicken spaghetti is made in one pan and is endlessly versatile. It’s a great clean-out-the-fridge meal!

How long it takes: 55 minutes
Equipment you’ll need: large skillet with cover or Dutch oven
Servings: 6

One Pot Pasta

You all know how much we love a good one pan pasta. We hardly ever use our colanders for pasta any more, because if we're making pasta, we're doing Instant Pot pasta (check out this Instant Pot crack chicken pasta!) or stovetop one pan pasta. We mean, why would you want to wash two pans and a colander, when you only have to wash one pot?

We have a lot of one pan pasta recipes on our site, and most of them have a few variations so you can make them your own. Some of our favorites are this pizza pasta which is quickly becoming a reader favorite, one pan Mediterranean chicken and couscous, and this chicken Marsala pasta. For even more ideas, check out our collection of one pot pasta recipes, over 20 recipes just one click away.

creamy chicken spaghetti

Hearty and lighter! This creamy spaghetti might just be the reliable dinner because it gives you creamy, hearty comfort food, but also provides lots of great nutrients and vegetables. It’s an all-in-one meal with lots of protein, carbs, and veggies.

Make it as is, or adapt it to your preferences. This recipe is absolutely rich with chicken, pasta, vegetables, and creamy sharp cheddar cheese. You don’t have to make any changes! However, we'll talk about how you can change it to fit different diets, tastes, or how to use ingredients you have on hand.

Tried and true. We tested and retested this recipe before publishing it to make sure it was reliable so that you’d have success with this recipe every time you make it. Since then, we've made it countless times!

Straightforward Recipe Variations

There are endless ways you can make this creamy chicken spaghetti your own. Here are a few of our ideas:

• Use different chicken. If you don’t have chicken breasts but have chicken thighs or rotisserie chicken, you can still make this recipe. A rotisserie chicken is the ultimate shortcut because it eliminates having to cook the chicken. Just stir shredded or diced rotisserie chicken in at the end. You can use leftover chicken or even leftover turkey.
• Substitute sausage for the chicken. This recipe is rich with Italian sausage. If it’s ground, cook it in the pan just like you would the chicken, breaking up as you sauté it. If you have sliced smoked sausage (rounds), you can brown those the same way, until they’re cooked or warmed through. Set them aside just as you do the chicken, and stir them in at the end.
• Try a different cheese. We like the flavor that sharp white cheddar adds but you can use any cheese that melts well. Mozzarella is an obvious choice but Monterey Jack would work well, too. Use what you happen to have.
• Make it vegetarian. This one is straightforward, leave out the chicken! You get lots of protein from the cheese, cream, and the pasta. If you wanted more, you could consider adding beans.
• Use a different pasta. Just follow the cooking time guidelines on the box. Keep in mind that sometimes it takes a few extra minutes to cook one pan pasta because it’s not at a full rolling boil.
• Try different vegetables. This is where it gets fun! You can pretty much use ANY vegetable you want! The trick is knowing when to add it. You’ll want to add root vegetables (like carrots or parsnips) earlier with the onions and bell peppers. If you have delicate vegetables such as asparagus or spinach, you’ll want to add them later.

• Yield: 6
• Prep: 20 minutes
• Cook: 35 minutes
• Total: 55 minutes

Ingredients

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts (cut into bite-sized pieces, about 1 inch)
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ large yellow onion, diced (about 1 cup)
• 1 red bell pepper, diced (about 1 cup)
• 8 ounces white or cremini mushrooms, sliced
• 5 ounces baby kale, baby spinach, or finely chopped kale (spinach or finely chopped kale is good, too)
• 1 clove garlic, minced (about ½ teaspoon minced garlic)
• 3 cups reduced-sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 tablespoon Worcestershire sauce
• 1 pkg. (13.25 ounces) whole wheat spaghetti (uncooked)
• ½ cup heavy cream
• 2 cups shredded sharp white cheddar cheese (about 8 ounces)
• ¼ cup minced parsley (fresh basil is great, too)

Method

1. In a large skillet (that has a cover available) or Dutch oven, heat oil over medium-high heat. Add cut-up chicken, season with salt and pepper, and cook, stirring occasionally, for 5 to 7 minutes or until cooked through. Remove to a clean plate or a bowl and cover with foil.
2. Return pan to medium heat and add onions and bell pepper. Saute for 3 to 4 minutes before adding mushrooms. Continue to cook, stirring frequently, until onions are translucent. Add kale and garlic; cook for 1 to 2 minute or until kale is wilted and garlic is fragrant.
3. Add chicken broth, diced tomatoes, and Worcestershire sauce. Cover and bring to a boil.
4. Add spaghetti (you might want/need to crack it in half to fit in the pan) and stir and push spaghetti down into liquid.
5. Reduce heat to medium, and cover and cook, stirring frequently, until pasta is al dente. This will take about 10 minutes for regular spaghetti, but refer to the package directions for the pasta you choose. (Keep in mind that pasta takes slightly longer with the one pot method.)
6. When pasta is al dente, return the chicken to pan and stir to combine.
7. Reduce heat to low. Warm heavy cream in microwave for 35 to 45 seconds (be sure to use a microwave safe measuring cup). Gradually stir the cream and shredded cheese into pasta (don't add it all at once). Stir to combine and to melt cheese.
8. Check seasoning, adding more salt and pepper if necessary. Stir in parsley and serve immediately.

Notes

Choose the right pan. Be sure you choose a pan that is large enough to hold everything. We usually use our Dutch oven or a straight-sided large skillet with a lid. The pan in photos is NOT the pan this pasta was cooked in.

Yield: This recipe makes at least 6 generous servings.

Variations: You can use different types of chicken, including rotisserie chicken. Try ground Italian sausage or links with the casings removed. You can also omit the chicken and make it vegetarian. Try different vegetables if you like. Different types of cheese can be substituted (mozzarella is great!).

Bake it! Turn this skillet dinner into a casserole. Spray a 9 x 13-inch pan with nonstick cooking spray, spread the chicken spaghetti evenly into it, and bake at 350ºF for 25 to 35 minutes (cook time will depend on if it’s already warm or if it is cold) or until warmed through and crispy on top.