One-Pot Chicken Spaghetti

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

7 c. unsalted chicken stock

1 lb. uncooked spaghetti

1 package (8 oz.) cream cheese, cubed and softened

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 10-oz. can mild diced tomatoes with green chiles (such as Ro-Tel), drained

Thinly sliced green onions

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in cream cheese and Parmesan until melted. Stir in chicken and diced tomatoes. Garnish with green onions, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.