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Chicken Spaghetti

A hearty and flavorful pasta dish featuring tender chicken pieces, colorful bell peppers, and a rich tomato-based sauce tossed with spaghetti.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 400 g spaghetti
  • 500 g chicken pieces, boneless and skinless
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 400 g canned diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 50 g grated Parmesan cheese
  • fresh basil leaves for garnish

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Instructions
  1. Boil spaghetti in salted water until al dente, about 8-10 minutes.
  2. Heat olive oil in a skillet and cook seasoned chicken pieces until golden brown and cooked through; set aside.
  3. Sauté chopped onion in the same skillet until translucent.
  4. Add minced garlic and cook for 30 seconds until aromatic.
  5. Add sliced bell peppers and cook until slightly softened.
  6. Stir in tomato paste and cook for 1 minute.
  7. Pour in diced tomatoes, oregano, basil, and red pepper flakes; simmer to thicken.
  8. Return chicken to the skillet and simmer for 5-7 minutes.
  9. Toss the cooked spaghetti into the skillet with the sauce and chicken until well coated.
  10. Sprinkle with Parmesan cheese and toss.
  11. Serve immediately garnished with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet over medium-low heat.