Looking for a delicious, easy-to-make homemade chicken spaghetti recipe? Look no further! This recipe is sure to be a crowd-pleaser and will leave everyone asking for seconds.
Homemade Chicken Spaghetti
This Chicken spaghetti is a perfect mix of delicious and spicy pasta and hearty chicken loaded with flavor. Quick and easy to make, this dish is perfect for a hearty weeknight dinner, lunch, or a special occasion.
This dish is easy to make and can be customized to suit your taste preferences. If you prefer a spicier dish, add some red pepper flakes to the sauce. If you want to add some veggies, you can sauté some mushrooms, zucchini, or squash along with the onion. It makes an excellent dinner for my family on cozy weeknights and special occasions.
Chicken Breasts – I love to Pan-fry my skinless and boneless chicken breast until golden. Let the chicken defrost before frying it at room temperature if it is frozen. You can also use chicken thigh or any desired chicken substitute.
Olive Oil – for frying the chicken
Smoked Paprika – This gives your chicken a whiff of smokiness
Cayenne Pepper and Black Pepper – add a kick of spiciness
Spaghetti pasta: I used spaghetti pasta for this recipe. Feel free to use any other long-cut pasta.
Chicken Stock – homemade chicken stock always adds extra flavor. You can get quality chicken stock from the grocery if you don’t have homemade stock.
Tomatoes – you need this for the sauce.
Tomato Paste – for thick sauce consistency and adds extra sweetness.
Olive oil – to fry the sauce
Ginger, Onion, and Garlic – You need these aromatics for added flavor.
Fresh parsley – garnish with parsley to add a fresh touch to the food while serving.
Chilli Flakes – Add a kick of heat to your pasta. Feel free to adjust the chili to customize your spiciness.
Salt – to taste
How to make Spaghetti Chicken
Cook the Pasta until al dente.
Mix the Chicken seasonings and marinate the chicken.
Pan-fry the cubed marinated chicken.
Make the sauce
Add the chicken stock to deglaze the pan.
Stir in chicken and pasta to the sauce.
Garnish with fresh parsley.
Serve and enjoy.
FAQS
How spicy can this be?
The heat level is medium in this recipe but you can adjust to make it spicier or less spicy by adding more or less red chili flakes.
If you don’t like heat, reduce the chili flakes you add to this recipe. It’s always a good idea to start with a small amount of spice and gradually increase it to achieve the desired level of spiciness.
What kind of Pasta can I use for this recipe?
I used spaghetti for this recipe. You can use any other long cut pasta like linguine, bucatini, or fetticcine.
Can I make it gluten-free?
Yes, you can definitely make this dish gluten-free. Use gluten-free pasta to make a gluten-free version of the dish. Also, you can thicken the sauce with cornstarch instead of flour and use gluten-free ingredients.
How can I store and reheat leftover Spaghetti Chicken?
Storage: Transfer any leftover to an airtight container and store it in the fridge. If you have a lot of pasta, you may want to divide it into smaller portions before storing it.
Reheating: You can reheat on the stovetop or in the microwave when ready to eat. Sprinkle a bit of water to warm it through.
Microwave: Place the pasta in a microwave-safe dish and cover it with a lid or microwave-safe plastic wrap. Heat for 1-2 minutes on high power, stirring occasionally until the pasta is heated through.
Stovetop: If you prefer, you can reheat the pasta on the stovetop. In a non-stick pan, heat the pasta over medium heat, stirring occasionally, until it is heated through.
Tips for a perfect spaghetti chicken
Make it your own by reducing or increasing the cayenne and chili flakes. If you’re unsure how spicy you want your pasta to be, add some spice and then taste the sauce. You can always add more if needed.
Don’t overcook the pasta. I’m not fond of mushy and soft pasta; it’s okay if it is a bit chewy.
Once you’ve cooked your spicy chicken pasta, let it rest for a few minutes before serving. This will allow the flavors to meld together, and the sauce slightly thickens.
Freezing pasta can make it too soft when reheating it. So, storing it in the fridge is fine.
Make your sauce from scratch to control the spiciness and flavor.
Overcooked chicken can be tough and dry. Cook the chicken until it’s no longer pink in the center but still moist and tender.
Spicy Chicken Pasta is a perfect mix of delicious and spicy pasta and hearty chicken loaded with flavor. Quick and easy to make, this dish is perfect for a hearty weeknight dinner, lunch, or a special occasion.
Add the pasta to a pot of salted boiling water and cook until al dente-about 10 to 12 minutes. Drain and reserve some of the starchy water for later use.
In a large bowl, combine the olive oil, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Add the diced chicken into the marinade and coat well with the marinade.
Chicken pasta
Add the olive oil to a skillet over medium-high heat, and add the diced chicken—Cook for about 5 minutes stirring frequently until the chicken becomes brown on all sides. Remove from heat and set aside.
In the same pan, add the diced onions and cook for about 3 minutes, then stir in the chili flakes, minced garlic, and ginger. Then add the diced tomatoes and tomato paste and cook for another 5 minutes on medium-low heat.
Add the chicken stock to deglaze the pan and adjust the seasoning if necessary.
Stir in the chicken and pasta. Cook till heated through-bout 3 minutes. Thin out with 1 to 3 tablespoons of pasta water if needed.
Add freshly grated parmesan if desired and garnish with fresh parsley.
Notes
Make it your own by reducing or increasing the cayenne and chili flakes. If you’re unsure how spicy you want your pasta to be, add some spice and then taste the sauce. You can always add more if needed.
Don’t overcook the pasta. I’m not fond of mushy and soft pasta; it’s okay if it is a bit chewy.
Once you’ve cooked your spicy chicken pasta, let it rest for a few minutes before serving. This will allow the flavors to meld together, and the sauce slightly thickens.
Freezing pasta can make it too soft when reheating it. So, storing it in the fridge is fine.
Make your sauce from scratch to control the spiciness and flavor.
Overcooked chicken can be tough and dry. Cook the chicken until it’s no longer pink in the center but still moist and tender.
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