This One Pot Chicken Spaghetti has been a lifesaver on busy weeknights in my kitchen. I first found a version of this on Flavest and adapted it to match my family s tastes. The appeal is immediate because it combines pantry friendly staples with leftover rotisserie chicken into a dish that is creamy but not heavy, spicy but not overpowering, and ready without a sink full of dishes. The texture is a perfect balance between tender pasta and pockets of creamy cheese and tomato. When I serve it my kids always reach for seconds and friends ask for the recipe.

I discovered this method one evening when I needed dinner ready fast and did not want to fuss with multiple pots. Breaking the spaghetti and cooking it directly in broth infuses every strand with flavor and saves time. The final addition of cream cheese and shredded Mexican cheese gives a luxurious finish that tastes like comfort food, while Rotel tomatoes bring a lively tomato and mild chilis contrast. This dish is special because it is flexible, forgiving, and consistently crowd pleasing whether for a casual family dinner or an informal potluck.

Ingredients

• Spaghetti: Use 12 ounce of standard dried spaghetti broken in half so it fits easily in the pot. Regular semolina spaghetti holds its texture well. I prefer Barilla or De Cecco for consistent results.
• Chicken broth: Four cups of low sodium chicken broth supplies the cooking liquid and base flavor. Choose a good quality boxed or homemade broth for best depth. If using store broth, taste and adjust salt later.
• Seasonings: Half teaspoon salt plus one quarter teaspoon each garlic powder and onion powder are all you need to season the pasta while it cooks. These powdered seasonings distribute evenly in the liquid.
• Chicken: Two cups shredded rotisserie chicken or leftover cooked chicken. White and dark meat both work. Rotisserie chicken adds savory richness and saves time.
• Rotel tomatoes: One 10 ounce can undrained provides tomato, mild chiles, and bright acidity. The undrained juice helps build a saucy finish.
• Cream cheese: Four ounces softened cream cheese is key for a silky, creamy texture. Full fat yields best mouthfeel but reduced fat also works.
• Mexican cheese: One cup shredded Mexican blend melts smoothly and gives the dish a salty, slightly tangy finish. Monterey Jack and cheddar blends work well.
• Garnish: Optional chopped cilantro or parsley adds freshness and color just before serving.

Instructions

Bring liquid to a boil: In a large pot or Dutch oven add the broken spaghetti, four cups chicken broth, half teaspoon salt, one quarter teaspoon garlic powder, and one quarter teaspoon onion powder. Bring to a steady boil over high heat. Keeping the lid off helps you monitor the liquid level closely and prevents boil over. Simmer until al dente: Reduce heat to medium and cook for about 12 to 15 minutes stirring occasionally so the pasta does not stick. You want the spaghetti tender but with a slight bite. Most of the liquid should be absorbed or evaporated leaving a little starchy sauce clinging to the pasta. If it dries too quickly add two to four tablespoons additional broth. Finish with chicken and cheese: Add two cups shredded chicken, one 10 ounce can Rotel tomatoes undrained, four ounces softened cream cheese, and one cup shredded Mexican cheese. Off heat stir until cream cheese melts and forms a glossy sauce coating the pasta. Taste and adjust with salt and pepper. Serve immediately with chopped cilantro or parsley if desired.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to three to four days. For freezing portion into meal size containers lets the dish thaw evenly. When reheating on the stove add a splash of chicken broth and warm gently over low heat stirring until the sauce loosens and becomes glossy again. Oven reheating is also possible in a shallow dish covered with foil at 325 degrees Fahrenheit until heated through. Quality indicators include aroma and texture. If the pasta smells off or the texture is excessively dry discard it.

Ingredient Substitutions

If you do not have Rotel use a 14 ounce can diced tomatoes with one to two teaspoons diced canned green chilies or a quarter cup chopped jarred jalapeno for a mild heat. Swap cream cheese for mascarpone for a plusher mouthfeel. For dairy free options use a dairy free cream cheese and a dairy free shredded blend. For gluten free use gluten free spaghetti and check labels on broth for gluten free certification. You may use cooked ground turkey or shredded pork instead of rotisserie chicken with minor flavor differences.

Serving Suggestions

Serve this as a main dish with a simple green salad dressed in lemon vinaigrette to cut through the richness. A side of roasted vegetables provides textural contrast. Garnish with chopped cilantro or parsley and a squeeze of fresh lime to brighten the flavors. For a heartier meal pair with cornbread or warm biscuits and for lighter fare serve small portions alongside grilled asparagus or steamed green beans.

Cultural Background

This style of cooking where pasta is cooked directly in a flavorful liquid and finished in the same vessel is rooted in practical home cooking. Combining pasta with shredded chicken and a creamy finish reflects regional American comfort food traditions that favor convenience and bold melt in the mouth textures. Ingredients like Rotel bring in a mild Tex Mex influence and have been widely adopted for quick family meals especially in the southern United States.

Seasonal Adaptations

In summer stir in one cup fresh chopped tomatoes and a quarter cup fresh basil at the end instead of canned tomatoes for a brighter seasonal version. In winter add a cup of frozen corn and a quarter cup chopped roasted red pepper to increase heartiness. For holiday gatherings boost the flavor with a teaspoon smoked paprika and top with toasted panko mixed with a tablespoon melted butter for a crunchy contrast.

Meal Prep Tips

Prepare the components ahead by shredding the chicken and pre measuring spices. Store chicken and cheese separately in the refrigerator and assemble the pot when ready to cook. This reduces active time to under 15 minutes. Divide into individual containers once cooled for easy grab and go lunches. Label and date for freezer storage and keep a small container of fresh herbs to add after reheating for a near fresh finish.

There is something comforting about gathering around a single pot of food that feels made with care yet produced without stress. I encourage you to make this dish your own by adjusting heat, cheese, or add ins and then share it with someone you love.