Creole Chicken Spaghetti
Bring bold Louisiana flavors to your table with this irresistible Creole Chicken Spaghetti. Combining tender shredded chicken, perfectly al dente pasta, and a rich, zesty Creole-inspired tomato sauce, this dish is a fusion of comfort and spice. Seasoned with paprika, Creole seasoning, and aromatic herbs like oregano and thyme, the sauce is loaded with sautéed onion, bell pepper, celery, and garlic for an authentic taste of the South. A hint of hot sauce adds optional heat, while fresh parsley provides a vibrant finish. Perfect for weeknight dinners, this one-pan wonder is ready in under an hour and makes enough to serve the whole family. If you're craving a spicy Southern twist on classic spaghetti, this dish will become an instant favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 1 tbsp Creole seasoning
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, finely chopped
- 4 cloves garlic cloves, minced
- 15 oz canned diced tomatoes (with juice)
- 6 oz tomato paste
- 2 cups chicken broth
- 1 tsp hot sauce (optional)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 piece bay leaf
- 2 tbsp parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and set aside.
Season both sides of the chicken breasts with salt, black pepper, paprika, and Creole seasoning.
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove chicken and set aside.
In the same skillet, add the chopped onion, green bell pepper, and celery. Cook for 5-7 minutes until softened.
Add the garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes (with their juice), tomato paste, chicken broth, hot sauce (if using), oregano, thyme, and the bay leaf. Mix well to combine.
Return the chicken breasts to the skillet. Cover and reduce heat to simmer. Cook for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and stir to combine with the sauce. Discard the bay leaf.
Add the cooked spaghetti to the skillet and toss to coat the pasta evenly with the sauce.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6249 mg | 272% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 43.2 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4698 mg | 100% | |
*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.
