Chicken Spaghetti with a Tomato Sauce Base
Transform your pasta night with this hearty and flavorful Chicken Spaghetti with a Tomato Sauce Base. Featuring tender strips of seasoned chicken breast, a rich and aromatic tomato sauce infused with garlic, onion, and herbs like oregano and basil, and perfectly al dente spaghetti, this dish is comfort food at its finest. A touch of red pepper flakes adds a subtle kick, while the Parmesan cheese and fresh parsley garnish bring brightness and creaminess to every bite. Ready in just one hour, this recipe is easy enough for a weeknight meal yet impressive enough for guests. Whether you’re craving a cozy dinner or looking to elevate your family’s pasta game, this dish is sure to satisfy.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 grams spaghetti
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 150 milliliters chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Start by preparing the chicken. Slice each chicken breast into thin, bite-sized strips and season them lightly with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken strips and cook for 6-8 minutes, stirring occasionally, until they are golden brown and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Finely chop the yellow onion and garlic cloves, then add them to the skillet. Cook for 3-4 minutes until the onion turns translucent and the garlic is fragrant.
Stir in the canned crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, red pepper flakes, and 1 teaspoon of salt. Mix well and bring the sauce to a gentle simmer.
Allow the sauce to simmer uncovered for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors develop.
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
Add the cooked chicken strips back into the tomato sauce and stir to combine. If the sauce seems too thick, add a small amount of the reserved pasta cooking water to reach your desired consistency.
Toss the cooked spaghetti with the tomato sauce and chicken until evenly coated. Taste and adjust seasonings if necessary.
Serve the chicken spaghetti hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1107 mg | 48% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 10.2 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 840 mg | 18% | |
*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.
