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- 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, diced - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 medium zucchini, chopped - 1 teaspoon Italian seasoning - 1/2 teaspoon red pepper flakes (adjust for spice) - 1 can (14.5 ounces) diced tomatoes (with juice) - 4 cups chicken broth - 8 ounces spaghetti - Salt and pepper to taste You will need a mix of fresh and pantry items. Olive oil starts the dish, giving flavor. Diced chicken breasts are the main protein. They cook fast and stay juicy. Onions and garlic add great aroma and taste. Bell peppers and zucchini bring color and nutrition. For spices, Italian seasoning gives warmth. Red pepper flakes add a kick. Diced tomatoes and chicken broth create a rich base. Spaghetti is the star, soaking up all those flavors. Don't forget salt and pepper to make it pop. - Fresh basil - Grated Parmesan cheese Garnishes can elevate the dish. Fresh basil adds a nice, bright touch. Grated Parmesan cheese gives a creamy finish. You can mix these in or sprinkle them on top before serving. They make each bite even better! {{ingredient_image_1}} 1. Heating the olive oil Start by pouring 2 tablespoons of olive oil into a large pot. Heat it over medium heat. Watch for it to shimmer, which means it's ready. 2. Browning the chicken Add 1 pound of diced chicken breasts to the pot. Season them with salt and pepper. Cook the chicken for about 5 to 7 minutes. You want it browned and cooked through. Once done, take the chicken out and set it aside. 1. Cooking the onions In the same pot, toss in the finely chopped onion. Sauté for 3 to 4 minutes. The onion should look translucent, which shows it is softening. 2. Adding garlic and bell pepper Next, add 4 cloves of minced garlic and 1 diced bell pepper. You can use red or yellow. Stir these in and cook for another 3 to 4 minutes. This will help the veggies get a little tender. 1. Incorporating spices and tomatoes Now, sprinkle in 1 teaspoon of Italian seasoning and 1/2 teaspoon of red pepper flakes. Mix everything well. Then, pour in 1 can of diced tomatoes with juice and 4 cups of chicken broth. Bring this mixture to a gentle boil. 2. Cooking the spaghetti Once boiling, add 8 ounces of spaghetti. Press it down into the liquid. Stir it occasionally to keep it from sticking. Reduce the heat to medium-low and let it simmer for about 10 to 12 minutes. You want the spaghetti to be al dente and most of the liquid absorbed. 1. Returning chicken to the pot After the spaghetti is done, return the cooked chicken to the pot. Stir everything together to combine the flavors. 2. Adjusting seasoning and serving Taste the dish and add more salt or pepper if needed. Let it sit for a couple of minutes before you serve. This helps the flavors meld. Enjoy your savory chicken one-pot spaghetti! - Ensuring chicken is cooked through: Always check the chicken's internal temperature. It should reach 165°F (75°C). Cut a piece to see if it’s no longer pink inside. This means it's safe to eat. - Avoiding sticky spaghetti: Stir the spaghetti often while it cooks. This keeps the strands separate. If you notice sticking, add a splash of extra chicken broth or a little olive oil to help. - Presentation ideas: Serve your chicken one-pot spaghetti in large, deep bowls. Top each bowl with fresh basil leaves. A sprinkle of grated Parmesan cheese adds a nice touch. This way, your dish looks as good as it tastes! - Recommended side dishes: Pair this meal with a simple green salad. A light Caesar or mixed greens work great. You can also serve garlic bread on the side for a tasty addition. Pro Tips Perfectly Cooked Pasta: To ensure the spaghetti cooks evenly, stir it occasionally and check for doneness a minute or two before the suggested cooking time. Customize Your Veggies: Feel free to add or substitute other vegetables like spinach, mushrooms, or carrots based on your preference or what you have on hand. Leftover Chicken: This recipe is a great way to use leftover rotisserie chicken. Just add it in at the end to warm through instead of cooking raw chicken. Flavor Boost: Enhance the flavor by adding a splash of white wine after sautéing the onions and before adding the garlic and vegetables. {{image_2}} You can easily change up this dish by swapping proteins or adding more veggies. - Using different proteins: Swap the chicken for shrimp or turkey. This can give you new flavors and textures. Shrimp cooks fast and adds a nice seafood twist. Turkey is leaner and still very tasty. - Adding extra vegetables: Feel free to add spinach or mushrooms. Spinach wilts down and adds color and nutrients. Mushrooms bring a rich, earthy flavor. You can mix and match based on what you have at home. Adjusting the flavors can make this meal even more exciting. - Changing seasonings: If you like more heat, add extra red pepper flakes. You can also try adding cayenne pepper or a dash of hot sauce. This can give your dish a spicy kick. - Incorporating cheese varieties: Try different cheeses for a unique taste. Mozzarella melts nicely and adds creaminess. Feta gives a tangy flavor that contrasts well with the spices in the dish. Each cheese can change the overall taste. After enjoying your Chicken One-Pot Spaghetti, store any leftovers. Let the dish cool down to room temperature first. Refrigerate it in an airtight container. This keeps the dish fresh for about 3 to 4 days. Make sure to use a container that seals well. Glass or plastic containers work great. They help keep the flavors intact. To enjoy your leftovers, you need to reheat them properly. The best method is to use a stovetop. Place the spaghetti in a pan with a splash of water or broth. Heat it over low to medium heat. Stir often to keep it from sticking. You can also use a microwave. Just cover the dish with a microwave-safe lid or wrap. Heat it for 1 to 2 minutes, stirring halfway through. This helps the dish stay moist. For both methods, check the texture. If the spaghetti seems dry, add a bit of liquid. This keeps the flavor rich and the pasta tender. Enjoy every bite of your delicious meal! Yes, you can make it gluten-free! Use gluten-free pasta instead of regular spaghetti. Many stores offer gluten-free options made from rice, quinoa, or chickpeas. Just make sure to check the package instructions for cooking times, as they may differ from regular pasta. To make fewer servings, simply scale down the ingredients. For two servings, use half of everything. For example, use 1 tablespoon of olive oil, 1/2 pound of chicken, and 2 cups of chicken broth. Adjust the cooking time slightly for smaller amounts. Yes, you can use frozen chicken! If using frozen chicken, add it directly to the pot. You may need to cook it a little longer. Make sure it reaches an internal temperature of 165°F (75°C) for safety. You can also thaw it overnight in the fridge for faster cooking. This blog post covered a simple and tasty chicken dish. You learned about key ingredients, like olive oil and fresh herbs. I shared easy steps to cook the chicken and sauté vegetables. Cooking tips will help make your meal even better. You also found variations to make it your own and storage tips for leftovers. Get creative with flavors and enjoy your own twist on this recipe. Happy cooking!

Chicken One-Pot Spaghetti

A delicious one-pot meal featuring chicken and spaghetti cooked with vegetables and Italian spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 bell pepper red or yellow, diced
  • 1 medium zucchini, chopped
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes
  • 1 can diced tomatoes (14.5 ounces, with juice)
  • 4 cups chicken broth
  • 8 ounces spaghetti
  • to taste salt and pepper
  • for garnish fresh basil
  • for serving grated Parmesan cheese

Instructions
 

  • In a large, deep skillet or pot, heat the olive oil over medium heat.
  • Add the diced chicken to the pot and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the chopped onions and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic, diced bell pepper, and zucchini. Cook for another 3-4 minutes until the vegetables are slightly tender.
  • Sprinkle in the Italian seasoning and red pepper flakes, mixing well.
  • Add the diced tomatoes (with their juice) and chicken broth to the pot, bringing the mixture to a gentle boil.
  • Once boiling, add the spaghetti, pressing it down into the liquid if needed. Stir occasionally to prevent sticking.
  • Reduce the heat to medium-low and simmer for about 10-12 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed.
  • Return the cooked chicken to the pot and stir to combine everything. Adjust seasoning with additional salt and pepper if desired.
  • Remove from heat and let sit for a couple of minutes before serving.

Notes

Serve topped with fresh basil and grated Parmesan cheese.
Keyword chicken, one-pot, pasta, spaghetti