One Pot Spaghetti Recipe
Introduction
This one pot spaghetti recipe is a simple, flavorful meal perfect for busy weeknights. Combining pasta, vegetables, and optional chicken all in one pot makes cleanup a breeze without sacrificing taste.
Ingredients
- 16 ounces chickpea spaghetti pasta or regular spaghetti (uncooked)
- 2 small shallots (chopped)
- 1/2 cup red bell peppers (chopped)
- 1/2 cup orange or yellow bell peppers (chopped)
- 1/2 cup mushrooms (chopped)
- 2 cups cooked rotisserie chicken (shredded, optional)
- 1 tablespoon Italian seasoning mix (salt free)
- 24 ounces chicken or veggie broth
- 12 ounces good quality marinara sauce
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt, more or less to taste
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh basil (chopped)
- 1/2 cup grated parmesan cheese (for garnish, optional)
Instructions
- Step 1: In a large, deep Dutch oven, combine the uncooked pasta, chopped shallots, red and orange/yellow bell peppers, mushrooms, shredded cooked chicken (if using), Italian seasoning, broth, marinara sauce, minced garlic, olive oil, sea salt, and black pepper. Stir well until everything is evenly mixed.
- Step 2: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to medium-low. Let it cook for 12 to 14 minutes until the pasta is tender, stirring occasionally to prevent sticking.
- Step 3: After cooking, sprinkle the chopped fresh basil and grated parmesan cheese over the top. If the pasta looks too saucy, don’t worry—it will thicken as it sits for a few minutes before serving.
Tips & Variations
- Substitute chickpea pasta with gluten-free spaghetti to make this recipe gluten-free.
- Add extra vegetables like spinach or zucchini for more nutrition and color.
- Use homemade marinara sauce for a fresher taste.
- For a vegan option, skip the chicken and use vegetable broth, and omit the parmesan or use a plant-based alternative.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this recipe?
Yes, you can use any long pasta like linguine or fettuccine. Adjust the cooking time slightly based on the pasta package instructions.
Is it necessary to use cooked chicken?
Cooked chicken is recommended to keep the cooking time short and ensure the chicken is fully cooked. If using raw chicken, it will need to be pre-cooked or added early enough to cook through completely.
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One Pot Spaghetti Recipe
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
This hearty One Pot Spaghetti recipe is a convenient and flavorful meal that combines chickpea or regular spaghetti with vibrant bell peppers, mushrooms, and shredded chicken, all cooked together in a rich tomato broth. Perfect for busy weeknights, it delivers a satisfying blend of textures and tastes in a single pot, minimizing cleanup while maximizing flavor.
Ingredients
Main Ingredients
- 16 ounces chickpea spaghetti pasta or regular spaghetti (uncooked)
- 2 small shallots (chopped)
- 1/2 cup red bell peppers (chopped)
- 1/2 cup orange or yellow bell peppers (chopped)
- 1/2 cup mushrooms (chopped)
- 2 cups cooked rotisserie chicken (shredded, optional)
- 1 Tablespoon Italian seasoning mix (salt free)
- 24 ounces chicken or veggie broth
- 12 ounces good quality marinara sauce
- 4 cloves garlic (minced)
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons sea salt (more or less to taste)
- 1 teaspoon freshly ground black pepper
- 1/4 cup fresh basil (chopped)
- 1/2 cup grated parmesan cheese (for garnish, optional)
Instructions
- Combine Ingredients: In a large, deep Dutch oven, add the uncooked pasta, chopped shallots, red and orange/yellow bell peppers, chopped mushrooms, shredded cooked chicken (if using), Italian seasoning, chicken or vegetable broth, marinara sauce, minced garlic, olive oil, sea salt, and freshly ground black pepper. Stir everything together until well combined.
- Cook the Pasta: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot and reduce the heat to medium-low. Allow the pasta and ingredients to cook for 12 to 14 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed.
- Add Finishing Touches: After cooking, sprinkle the chopped fresh basil and grated parmesan cheese over the top. Stir gently if desired. If the pasta appears too saucy, don’t worry; it will thicken as it stands for a few minutes before serving.
Notes
- You can substitute chickpea spaghetti with your preferred pasta type, but cooking times may vary slightly.
- For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
- Adjust salt and pepper according to taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave with a splash of broth or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: one pot spaghetti, easy dinner, chickpea pasta, one pot pasta, quick pasta recipe, weeknight meal
