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Easy Chicken Spaghetti

A delicious and simple chicken spaghetti dish prepared with a savory tomato-based sauce and melted mozzarella cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups spaghetti broken in half
  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz
  • 1 can tomato sauce 8 oz
  • 1 cup halal chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • to taste salt and black pepper
  • 1/2 cup shredded mozzarella cheese
  • fresh parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • Tongs

Method
 

Preparation
  1. Bring a large pot of salted water to a boil, add spaghetti, and cook until al dente (8-9 minutes); drain and set aside.
  2. Season the bite-sized chicken pieces with salt and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown, 3-4 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, sauté the diced onion over medium heat until translucent and fragrant, about 4-5 minutes.
  6. Stir in the minced garlic and cook for 30 seconds.
  7. Add the diced tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes; stir to combine.
  8. Bring the sauce to a simmer, return the chicken to the pan, and cook for 10 minutes.
  9. Add the cooked spaghetti to the skillet and toss until evenly coated.
  10. Top with mozzarella cheese, cover for 1-2 minutes until melted, garnish with parsley, and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, omit cheese and store for up to 3 months.