ETI’s Healthy Choice Meal: One-Pot Chicken Spaghetti

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!

This One Pot Chicken Spaghetti is packed with Italian flavors! Succulent chicken nestling in golden pasta with olives, sun-dried tomatoes, garlic, Italian seasoning, and many more goodies. 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.

WHY THIS ONE-POT SPAGHETTI IS SO GOOD

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!
Healthier Spaghetti. A well-balanced meal with protein, veggies, and carbs.
Convenient: Less complicated and makes cleaning up much easier!

WHAT GOES INTO THIS RECIPE

Pasta: Spaghetti, boxed is fine.
Chicken: Breast, boneless, skinless, and chopped into bite-sized pieces.
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!

EASY ONE POT SPAGHETTI

Who doesn’t love a one-pot meal? There’s nothing to drain and no stuck-together, dried-out noodles. This easy pasta dish serves up the perfect meal. There ends up being only one pot to wash, rather than two pots and a colander. And best of all, cooking everything together in the same pot on the stove gives you such flavorful spaghetti!

HOW MUCH SPAGHETTI DO YOU NEED FOR ONE PERSON?

Measure out a small handful of uncooked spaghetti pasta. When bunched together, aim for a handful that measures about 1/2 inch wide. This is the perfect serving for one person.

CAN I MAKE THIS AHEAD OF TIME?

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, simply 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!

RECIPE NOTES AND TIPS

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.

SUBSTITUTES YOU CAN MAKE

Use spinach in place or 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 can use classic spaghetti, whole-wheat spaghetti, or gluten-free spaghetti.
Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 2 months.

Ingredients

Instructions

- Cut the chicken into small bite-sized pieces and place it into an airtight container. Add in minced garlic, Italian seasoning blend, salt, pepper, and 1 tbsp of 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 sun-dried tomatoes, anchovies and olives, and cook, stirring frequently for 2-3 minutes.
Stir in tomatoes, red pepper flakes, and broth. Bring it to a boil, then add in the 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 arugula, and stir well until wilted.
Remove from heat, taste, and adjust seasoning according to your taste.
Serve immediately and enjoy!

Notes

Substitutes:

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.

Storage:

Place leftovers in a container and store in the fridge for up to 4 days. Reheat in the microwave when ready to eat. You can freeze for up to 2 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Additional notes: Marinating the chicken is optional if you are in a hurry to get dinner to the table.