Spicy Spaghetti Chicken
Get ready to spice up your dinner routine with this bold and flavorful Spicy Spaghetti Chicken recipe! Featuring tender, golden-brown chicken breast cubes simmered in a rich and zesty tomato-based sauce, this dish perfectly balances heat and savory depth with a kick of crushed red pepper flakes and smoked paprika. The addition of aromatic garlic, herbs like oregano and basil, and a touch of sweetness from sugar enhances the sauce, making it irresistibly delicious. Tossed with al dente spaghetti and finished with a sprinkle of grated Parmesan and fresh parsley, this quick and easy meal is ideal for weeknight dinners or casual gatherings. Ready in just 45 minutes, this spicy pasta creation delivers restaurant-quality flavor from your kitchen.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams chicken breast
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 4 minced garlic cloves
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons paprika
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- optional, for garnish parmesan cheese
- optional, chopped, for garnish fresh parsley
Instructions
Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Once cooked, drain and set aside, reserving about 1/2 cup of pasta water.
While the spaghetti is cooking, cut the chicken breasts into bite-sized cubes and season them lightly with a pinch of salt and black pepper.
In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the pan and set it aside on a plate.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, crushed red pepper flakes, and paprika. Cook for 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, chicken broth, oregano, basil, sugar, salt, and black pepper into the skillet. Stir well to combine.
Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until it thickens slightly.
Return the cooked chicken to the skillet and mix it into the sauce. Simmer for another 5 minutes to allow the flavors to meld together.
Toss in the cooked spaghetti and mix well to ensure the sauce coats the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Serve hot, garnished with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 32.3 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3848 mg | 82% | |
*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.
