Chicken Spaghetti Recipe

Creamy one pot chicken spaghetti with seared chicken thighs, mushrooms, and sharp cheddar. The noodles cook right in the sauce, so there's no second pot to wash.

Course entree, Main Course

Cuisine American

Keyword chicken spaghetti

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 866kcal

Author Tanya Harris

Ingredients

1.5 pounds boneless skinless chicken thighs
2 teaspoons seasoned salt divided
2 tablespoons olive oil
3 tablespoons unsalted butter
½ cup yellow onion chopped
8 ounces baby bella mushrooms sliced
2 cloves garlic minced (about ½ tablespoon)
1 10-ounce can diced tomatoes with green chiles such as Ro*Tel, undrained
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
3 cups chicken broth
10 ounces thin spaghetti broken in half
1 cup heavy cream
2.5 cups sharp cheddar cheese shredded, divided

Instructions

Season the chicken thighs on both sides with 1 ½ teaspoons of the seasoned salt.
Heat the olive oil in a Dutch oven, braiser, or deep skillet over medium-high heat. Add the chicken in an even layer and sear 5 to 6 minutes per side, until lightly browned on the outside. Remove the chicken to a clean cutting board and let rest 5 minutes.
Reduce the heat to medium and add the butter. Once melted, add the chopped onion and sliced mushrooms, scraping up any browned bits from the bottom. Cook 4 to 5 minutes, until softened.
Stir in the minced garlic, diced tomatoes with green chiles, paprika, Italian seasoning, red pepper flakes, and the remaining seasoned salt. Cook about 20 seconds, until fragrant.
Chop the seared chicken into bite-size pieces. Pour the chicken broth into the pot and return the chopped chicken, along with any accumulated juices. Bring the liquid to a simmer.
Add the broken spaghetti, spreading it out and pressing down gently so the noodles are mostly submerged.
Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer 8 to 10 minutes, stirring 2 to 3 times to keep the noodles separated. Cook until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
Turn the heat to low. Pour in the heavy cream and stir in 2 cups of the shredded sharp cheddar. Stir 2 to 3 minutes, until the cheese melts. Let the pot sit 5 to 10 minutes, stirring occasionally, while the sauce thickens.
For an optional crisp cheesy top, scatter the remaining ½ cup sharp cheddar over the surface and place the uncovered pot directly under your oven's broiler on high for 2 to 4 minutes, until the cheese is bubbling and golden brown. Serve warm.

Notes

Thin sauce: The sauce looks thin right after the cheese melts and thickens as it sits. Give it the full 10 minutes.
Broiling: Only broil if your pot is oven-safe and broiler-safe, and leave it uncovered.
Storage: Refrigerate up to 4 days. Reheat over low heat with a splash of broth, milk, or cream. Freezing is not recommended.

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