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

Scale

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