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One-Pot Chicken Spaghetti is easy and delicious, plus there’s only one pot to wash! A hearty and healthier spaghetti dinner recipe that’s perfect for busy weeknights and hungry kids!
You may also like my Tuscan chicken pasta or this delicious Turkish Pasta.
This One Pot Chicken Spaghetti is packed with Italian flavors! Juicy chicken in pasta with olives, sun-dried tomatoes, garlic, Italian seasoning, and many more simple and tasty ingredients. It’s a fantastic one-pot meal that’ll please the crowd.
If you are after other delicious pasta recipes, why not try my Spinach and Ricotta Stuffed Pasta or my Easy Greek Cherry Tomato Pasta Recipe.
Recipe summary
- One-Pot! This filling pasta recipe is as delicious as it is easy, all made in one pot. It can’t get any easier!
- Perfect pasta. Cooking everything together in the same pot on the stove yields the most flavorful spaghetti!
- Wholesome. A well-balanced meal with protein, veggies, and carbs.
- Convenient: Less complicated and makes cleaning up much easier!
Ingredients needed
Below is a list of ingredients you will need to make this chicken and spaghetti dish. Full measurements are listed further down below in the recipe card.
- Pasta: Spaghetti, or any other pasta of your choice. There are so many high protein pasta options available at most stores.
- Chicken: I used boneless and skinless chicken Breast. You may also use chicken thighs.
- Seasoning: Kosher salt, black pepper, Italian seasoning blend, and red pepper flakes.
- Olive Oil
- Anchovies: Minced, this is also optional.
- Tomatoes: Roma and sun-dried tomatoes.
- Green Olives
- Chicken Broth
- Arugula
How to make this one-pot spaghetti
- Marinate the chicken: Cut the chicken into pieces, place in an airtight container and add the seasoning plus some olive oil, then mix. Allow it to marinate for an hour.
- Cook the chicken. In a large pot, cook the chicken until golden grown.
- Add the sauce: To the same pot, add the sun-dried tomatoes, anchovies, olives, cook for a few minutes, then add in the tomatoes, pepper flakes, and broth. Bring to a boil.
- Cook the pasta: In the same pot add the pasta, reduce to low, and simmer until the pasta is done. Stir frequently, serve, and enjoy!
Tips from my kitchen
- Use any pasta you have on hand. I usually make this with a high protein pasta option and my kids can’t even tell.
- Instead of arugula, you may use spinach.
- Cook the pasta al dente. Do not overcook it or it will turn out mushy.
- You do not need to rinse the pasta.
- If you like onions in your spaghetti, you may start out the recipe by cooking 1 cup of diced onion in a tablespoon or two of oil for 5 minutes or until tender.
- Be sure to stir the pasta while it’s cooking. As the starch is released from the pasta, it can cause it to stick together or to the pan. Stirring a few times will help avoid this.
- If necessary, adding a bit of sugar to the sauce will cut the acidity of the tomatoes.
- Additional notes: Marinating the chicken is optional if you are in a hurry to get dinner to the table.
Common questions
This One Pot Chicken Spaghetti reheats beautifully either on the stove, or you can transfer it to a casserole dish, top with cheese, and keep in the fridge for up to two days. When ready to eat, bake and it will taste just as delicious as when first made.
Chicken Spaghetti also makes a great freezer meal. Transfer chicken spaghetti to a casserole dish, top with cheese, cover, and freeze for up to two months. Now you already have dinner for those hectic nights!
Yes. If you prefer to use shrimp, beef, or salmon, you can. You do not have to commit to using chicken
If you want to make this pasta creamy, you can use some half-and-half, milk, or some coconut milk while searing the ingredients in step 5.
Storage and reheating
- Storing: If you have leftovers, place them in a sealed container and store in the fridge for up to 4 days. You may freeze for up to 2 months.
- Reheating: I find it easier to just use the microwave to reheat pasta leftovers.
Most pasta recipes
- Creamy Wild Mushroom Pasta
- Asparagus Chicken Pasta
- Shrimp and Spinach Pasta
- Healthy Pasta Primavera Recipe
- Creamy Tomato Pasta
- Chicken Parmesan Casserole
You may also like
- Crispy oven-baked chicken cutlets
- Chicken Enchilada Soup
- Easy Chicken Chili Recipe
- Homemade Beef Stew
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One-Pot Chicken Spaghetti
Ingredients
- 1/2 pound Chicken breast, boneless and skinless, chopped into small bite-sized pieces
- 1 teaspoon Italian seasoning blend
- 2-3 Garlic cloves, minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil, divided
- 1 ounce Anchovies, minced
- 1/4 cup Sun-dried tomatoes , chopped, drained of oil
- 1/2 cup Sliced green olives
- 4 Roma tomatoes, chopped
- 1/4 teaspoon Red pepper flakes, or to taste
- 2 1/4 cups Chicken broth
- 8 ounces Spaghetti pasta
- 2 cups Packed arugula
Instructions
- Cut the 1/2 pound Chicken breast into small bite-sized pieces and place it into an airtight container. Add in minced 2-3 Garlic cloves, 1 teaspoon Italian seasoning blend, 1/2 teaspoon Kosher salt, 1/4 teaspoon Black pepper, and 1 tbsp of olive oil. (from the 2 tablespoons Olive oil)
- Mix thoroughly to combine. Set the lid on and refrigerate for at least 1 hour to marinate.
- Heat oil in a large pot over medium-high heat. Add chicken and cook until golden brown.
- Next, add in 1/4 cup Sun-dried tomatoes , 1 ounce Anchovies and 1/2 cup Sliced green olives, and cook, stirring frequently for 2-3 minutes.
- Stir in 4 Roma tomatoes (chopped), 1/4 teaspoon Red pepper flakes, and 2 1/4 cups Chicken broth. Bring it to a boil, then add in the 8 ounces Spaghetti pasta. Reduce the heat to a low, and simmer until pasta is done. It should take approximately 7-9 minutes, the liquid will reduce and thicken.
- Add more broth, as needed, if the pasta seems to dry up too quickly. Keep stirring frequently into the pot to avoid the pasta sticking to the bottom of the pan.
- Lastly add the 2 cups Packed arugula, and stir well until wilted.
- Remove from heat, taste, and adjust seasoning according to your taste. Serve immediately and enjoy!
Video
Notes
- Use spinach in place of arugula.
- Any other broth will work. Try some vegetable broth instead. Don’t have broth? Use water
- Any other protein of choice works. Ideally, shrimps would taste great as well.
- Anchovies and olives are optional if you don’t have any but they do add great flavors.
- Roma or any other tomatoes.
- You may use any other pasta in place of spaghetti. Whole grain and alternate healthier pasta options are now available at most grocery stores.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used exactly as it is in the recipe and I will not use this recipe again. Bland and Boring
IIn stead of spinach I put asparagus with a lot of coriander, was delicious we all enjoyed and need to make it again.
Thanks Rena
So glad you loved it
I’ve made this several times! I used thawed Italian green beans. I doubled the butter melted it & added the seasoning to the melted butter. Then I poured it over everything & slightly tossed each item separately. I covered & baked it for 90 minutes.
Thanks for the feedback. Appreciate it
Can I use rotisserie chicken and just warm it up with olive oil, garlic and spices?
Hi. yes you can
Cooked it last big for dinner; came out great. Substituted spinach and black kalamata olives and used water instead of broth with a chicken flavored boullion cube added.
That would work too! Glad you liked it.
this dish looks so yummy.
Thank you
Dinner tonight…..hope husband likes it