Gluten-Free Spaghetti with Tomato Sauce and Chicken
Savor the comforting flavors of this Gluten-Free Spaghetti with Tomato Sauce and Chicken, a wholesome dish perfect for weeknight dinners or a family-friendly meal. This recipe combines al dente gluten-free spaghetti with a rich, homemade tomato sauce infused with garlic, onion, oregano, and basil for a depth of flavor that’s simply irresistible. Tender, golden-browned chicken slices add protein and heartiness, while a sprinkle of fresh parsley and optional Parmesan cheese provide the perfect finishing touch. Quick to prepare in just 45 minutes, this recipe is not only gluten-free but also incredibly satisfying and easy to customize. Whether you're catering to dietary preferences or simply seeking a healthier pasta dish, this savory classic is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 12 oz gluten-free spaghetti
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp, chopped fresh parsley
- 0.25 cup, grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions. Reserve 1/2 cup of the pasta cooking water, then drain and set the spaghetti aside.
While the pasta cooks, prepare the chicken. Season both sides of the chicken breasts with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 2-3 minutes until softened, stirring frequently.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes, salt, and black pepper to the skillet. Mix well and simmer over medium-low heat for 10-12 minutes, stirring occasionally.
If the sauce becomes too thick, add a splash of the reserved pasta cooking water to achieve your desired consistency.
Add the cooked spaghetti to the skillet, tossing gently to coat the pasta evenly with the sauce.
Top the spaghetti with the sliced chicken. Sprinkle with fresh parsley and, if desired, grated Parmesan cheese before serving.
Serve hot and enjoy your gluten-free spaghetti with tomato sauce and chicken!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 41.0 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 998 mg | 77% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3347 mg | 71% | |
*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.
