One Pot Chicken And Spaghetti Recipes

ONE POT CHICKEN PASTA

One Pot Chicken Pasta image

If you're looking for something simple to put together in just a few minutes, you're going to LOVE this! Super easy and versatile, with just one pot!

Provided by Holly Nilsson

Categories Entree

Time 22m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound chicken breast (diced into 1/2" cubes)
salt & pepper
½ cup onion (diced)
2 cloves garlic (minced)
1 teaspoon Italian seasoning
1 tablespoon fresh parsley
14 ½ ounces diced tomatoes (drained)
3 cups chicken broth (+ ½ cup extra if needed)
1 cup heavy cream
12 ounces penne (or medium pasta)
⅔ cup mozzarella cheese
½ cup parmesan (divided)

Steps:

Season chicken with salt & pepper. Heat olive oil over medium heat and cook chicken until no pink remains. Set aside.
Add onion and garlic to the pan. Cook until onion is tender, about 3 minutes.
Add seasoning, parsley, 3 cups broth, tomatoes and cream and bring to a boil. Add pasta. Let simmer for about 15 minutes or until tender and thickened. If you need, add ½ cup broth till pasta is cooked. Mix in ¼ cup parmesan cheese.
Add the chicken back to skillet, top with mozzarella cheese and remaining ¼ cup parmesan, then broil 2-3 minutes or until cheese is melted and golden.

Nutrition Facts : Calories 468 kcal, Carbohydrate 50 g, Protein 42 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 81 mg, Sodium 1536 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

ONE-POT CHICKEN AND SPAGHETTI

One-Pot Chicken and Spaghetti image

Make and share this One-Pot Chicken and Spaghetti recipe from Food.com.

Provided by April410

Categories One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

8 chicken breast halves
1 cup onion (chopped)
2 cups celery (chopped)
1 cup green bell pepper (chopped)
1 (4 ounce) can mushrooms
2 cups chicken stock
1 (10 1/2 ounce) can low-fat cream of mushroom soup
1 (10 1/2 ounce) can low-fat cream of chicken soup
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) can sliced ripe olives
1 lb cheddar cheese (grated)
1 (16 ounce) package spaghetti

Steps:

Boil chicken, onion, celery and green pepper for one hour. Remove chicken and strain broth. When cool, remove chicken from bones.
Cook spaghetti in broth. Strain and reserve 2 cups broth.
Mix with spaghetti, olives, soups, Rotel tomatoes, olives and season to taste. Add 1/2 of cheese.
Pour into lightly greased 3quart dish and sprinkle remaining cheese on top.
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 492.6, Fat 22.2, SaturatedFat 11.5, Cholesterol 86.2, Sodium 558.1, Carbohydrate 40.9, Fiber 2.5, Sugar 3.4, Protein 31.6

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