Chicken Spaghetti Bolognaise
This Chicken Spaghetti Bolognaise is a hearty and flavorful twist on the classic Italian favorite, perfect for weeknight dinners or cozy family meals. Tender bites of chicken breast are sautéed until golden and simmered in a rich tomato sauce infused with aromatic garlic, onion, and Italian herbs like oregano and basil. The addition of finely chopped carrot and celery adds a subtle sweetness and depth, while optional chili flakes bring a touch of heat for those who crave a little spice. Tossed with perfectly al dente spaghetti and topped with freshly grated Parmesan and parsley, this comforting dish is both satisfying and versatile. Ready in just under an hour, it’s a crowd-pleasing recipe that’s ideal for anyone looking for a chicken-based pasta dish packed with vibrant, homemade flavor.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 500 grams chicken breast
- 1 medium yellow onion
- 3 units garlic cloves
- 1 medium carrot
- 1 unit celery stalk
- 800 grams canned crushed tomatoes
- 250 milliliters chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (grated)
- 2 tablespoons fresh parsley
- 0.5 teaspoon red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, heat olive oil in a large skillet or saucepan over medium heat.
Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper.
In the heated skillet, add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
Finely chop the onion, garlic, carrot, and celery.
In the same skillet, add a bit more olive oil if needed, and sauté the onion, garlic, carrot, and celery until softened, about 5 minutes.
Stir in the crushed tomatoes, chicken stock, dried oregano, basil, red chili flakes (if using), salt, and pepper. Bring the sauce to a simmer.
Add the cooked chicken back to the sauce and let it simmer gently for 20 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning as needed.
Add the cooked spaghetti to the sauce and toss to coat evenly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
Serve hot, garnished with grated Parmesan cheese and fresh parsley.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 230 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
