This One Pot Spaghetti is a quick, healthy, and flavorful dinner option that comes together in under 30 minutes. Packed with colorful vegetables, optional shredded chicken, and a rich marinara broth, it’s a satisfying meal that’s both dairy-free and gluten-free when made with chickpea pasta. Perfect for busy weeknights when you need something nourishing and delicious without the extra dishes.

One Pot Spaghetti

Why You’ll Love This Recipe

One pot meals are the answer to weeknight chaos, and this spaghetti delivers on every front. Not only does it cut down on cleanup, but it also layers flavors beautifully by cooking everything together from the start.

Quick and ready in under 25 minutes
Uses just one pot—less cleanup
Naturally gluten-free and dairy-free friendly
Loaded with veggies and optional protein
Customizable with pantry and fridge staples

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 ounces chickpea spaghetti or regular spaghetti, uncooked
2 small shallots, chopped
½ cup red bell peppers, chopped
½ cup orange or yellow bell peppers, chopped
½ cup mushrooms, chopped
2 cups cooked rotisserie chicken, shredded (optional)
1 tablespoon Italian seasoning mix (salt-free)
24 ounces chicken or vegetable broth
12 ounces good quality marinara sauce
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons sea salt (adjust to taste)
1 teaspoon freshly ground black pepper
¼ cup fresh basil, chopped
½ cup grated parmesan cheese (for garnish, optional)

Directions

In a large, deep Dutch oven, combine the uncooked pasta, shallots, bell peppers, mushrooms, cooked chicken (if using), Italian seasoning, broth, marinara sauce, garlic, olive oil, salt, and pepper. Stir well to combine all ingredients.
Bring the mixture to a boil over medium-high heat.
Once boiling, cover the pot and reduce the heat to medium-low. Simmer for 12–14 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed.
Remove from heat and let the pasta sit for a few minutes to allow the sauce to thicken.
Sprinkle with fresh basil and parmesan cheese before serving, if desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

Vegan version: Omit the chicken and cheese, and use vegetable broth.
Spicy twist: Add red pepper flakes or a splash of hot sauce for heat.
Different protein: Try cooked ground turkey, or tofu for variation.
More veggies: Add spinach, zucchini, or cherry tomatoes during the last few minutes of cooking.
Cheesy version: Stir in shredded mozzarella or a spoonful of ricotta at the end for extra creaminess.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Not recommended, as pasta may become mushy when thawed.
Reheating: Warm on the stovetop with a splash of broth or marinara sauce to loosen, or microwave in short intervals, stirring in between.

FAQs

Can I use regular pasta instead of chickpea pasta?

Yes, regular spaghetti works perfectly in this recipe. Just monitor the cooking time as it may vary slightly.

Is this dish gluten-free?

If you use chickpea pasta or another gluten-free pasta and gluten-free broth, yes—it is fully gluten-free.

Can I make this vegetarian?

Absolutely. Just omit the chicken and use vegetable broth.

What if the sauce is too thin?

Don’t worry—it thickens as it sits. Let it rest for a few minutes before serving.

Can I use jarred garlic instead of fresh?

Yes, but fresh garlic offers a stronger and more aromatic flavor. Use about 1½ teaspoons of jarred garlic as a substitute.

How do I keep the pasta from sticking together?

Stir occasionally during cooking to help separate the strands and ensure even cooking.

Can I use other types of pasta?

Yes, just be mindful that different shapes and types may need more or less cooking liquid and time.

Is this recipe kid-friendly?

Definitely. The mild flavors and soft texture make it great for kids. You can also skip the mushrooms or peppers if needed.

What’s the best way to add more protein?

Add extra chicken, stir in cooked lentils, or top with a fried egg or tofu.

Can I double the recipe?

Yes, just make sure your pot is large enough and you adjust cooking time slightly if needed.

Conclusion

One Pot Spaghetti is the ideal meal for when you want something healthy, hearty, and homemade without spending hours in the kitchen. With its flexible ingredients and fast cook time, it’s a dish you can make your own and turn to again and again. Whether you’re cooking for the whole family or just prepping ahead for the week, this recipe checks all the boxes for flavor, convenience, and comfort.

One Pot Spaghetti

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Author: Jessica
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Lactose

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Description

This creamy Chicken and Wild Rice Soup is a hearty, comforting dish made with shredded rotisserie chicken, tender vegetables, aromatic herbs, and nutty wild rice. Perfect for cold days and easy to make in one pot.

Ingredients

½ cup unsalted butter
4 large carrots, peeled and diced
2–3 celery stalks, diced
1 medium yellow onion, diced
2–3 cloves garlic, minced
1½ cups wild rice, well rinsed and drained
⅓ cup all-purpose flour
8 cups chicken stock (2 quarts)
1 teaspoon dried thyme
½ teaspoon dried sage
1 rotisserie chicken, shredded (about 3–4 cups)
2 cups heavy cream
Salt and pepper to taste

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Instructions

In a large Dutch oven, melt the butter over low heat.
Add carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper. Cook over medium heat for about 5 minutes until vegetables begin to soften.
Add garlic, wild rice, and flour. Stir to combine and cook for 1–2 minutes to toast the rice and cook the flour.
Gradually add chicken stock, stirring constantly. Add thyme and sage. Bring to a simmer, cover, and cook for 40–45 minutes until rice is nearly cooked.
Stir in shredded chicken and heavy cream. Cook for an additional 5–10 minutes until chicken is warmed through and rice is tender.
Season with salt and pepper to taste before serving.

Notes

Using a rotisserie chicken saves time and adds flavor, but any cooked chicken can be used.
Make the soup ahead of time and store in the fridge for up to 4 days.
Soup may thicken upon cooling—add a splash of stock or milk when reheating.