One-Pot Creamy Chicken Spaghetti by One Stop Chop

Ingredients

• 1 lb chicken breast and thighs, mixed
• 1 lb spaghetti pasta
• 32 oz chicken broth, divided
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tbsp garlic paste
• 10 oz rotel diced tomatoes with green chiles
• 10.5 oz condensed cream of mushroom soup
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1 cup cheddar cheese, shredded
• 2 tbsp avocado oil
• 1 tbsp cajun seasoning
• 1 tbsp all-purpose seasoning (salt, pepper, garlic, onion powder)
• 1 tsp italian seasoning

Instructions

1. Season chicken with avocado oil, Cajun seasoning, and all-purpose seasoning blend.
2. Heat a large skillet over medium-high heat, add avocado oil, and sear chicken for 4–5 minutes per side until golden.
3. Add enough chicken broth to cover the pan halfway, cover with a lid, and simmer for 6–8 minutes until cooked through.
4. Remove chicken to a cutting board to rest, keeping the pan juices in the skillet.
5. Sauté diced onions and red bell pepper in the skillet until softened, about 5 minutes.
6. Stir in garlic paste until fragrant, then add Rotel and cream of mushroom soup, mixing well.
7. Pour in the remaining chicken broth and bring to a simmer, then add the dry spaghetti directly into the liquid.
8. Cover and cook on medium-high for 10–12 minutes, stirring occasionally until pasta is al dente and sauce has thickened.
9. Chop the rested chicken and fold it back into the pasta along with the heavy cream.
10. Top with shredded mozzarella and cheddar, cover with the lid, and let sit off the heat for 2–3 minutes until cheese is melted.
11. Sprinkle with Italian seasoning and serve hot.