Chicken Spaghetti

Chicken spaghetti recipe

​The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings

This simple seven-ingredient recipe for chicken spaghetti is ready in 30 minutes, making it a great dish for busy weeknights. Keep all of the ingredients on hand and you never have to order takeout again. The whole family will enjoy pasta night and it's a nice change of pace from sauce made with ground beef. It's also easy to halve this recipe and make just a few servings.

Instead of the typical meat sauce, use healthier, low-fat chicken breasts. Paired with sliced mushrooms, it's a satisfying high-protein main dish. Jarred spaghetti sauce makes this dish quick and easy, but feel free to use a homemade tomato sauce. To add extra nutrition, use whole wheat pasta. Gluten-free spaghetti works well, too.

All you need to serve with this recipe is a green salad for a complete meal. Toss greens with avocados and cherry tomatoes and drizzled with an Italian salad dressing. Some garlic bread on the side would be nice, perhaps sprinkled with some grated mozzarella cheese and broiled until brown and bubbly. Or choose a nice fruit salad, made with the best fruits you can find in the grocery store or farmers market.


  • 4 chicken breast halves (boneless, skinless; cut into 1-inch pieces)
  • 1 (26-ounce) jar spaghetti sauce
  • 1/4 cup water
  • 1 (4-ounce) can sliced mushrooms (undrained)
  • 1 teaspoon dried Italian seasoning
  • 1 (12-ounce) package spaghetti pasta
  • 1/2 cup Parmesan cheese (grated)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken spaghetti
    ​The Spruce / Julia Hartbeck
  2. Bring a large pot of salted water to a rolling boil.

    Pot of water boiling
    ​The Spruce / Julia Hartbeck
  3. Meanwhile, add the chicken, spaghetti sauce, water, undrained mushrooms, and Italian seasoning to a large saucepan.

    Chicken and sauce in a pot
    ​The Spruce / Julia Hartbeck
  4. Bring to a boil, then reduce the heat to low and simmer for 15 to 20 minutes, or until the chicken is thoroughly cooked to 165 F (for food safety reasons).

    Cooked chicken tomato sauce
    ​The Spruce / Julia Hartbeck
  5. While the chicken and sauce are simmering, cook the spaghetti according to package directions in the salted water until al dente and drain.

    Drained cooked spaghetti
    ​The Spruce / Julia Hartbeck
  6. Ladle the sauce over the cooked and drained spaghetti and sprinkle with the Parmesan cheese. Serve hot.

    Plated chicken spaghetti with parmesan
    ​The Spruce / Julia Hartbeck

Recipe Variations

  • This recipe can also be made with cubed chicken thighs. Allow the sauce to cook for about 10-15 minutes longer since dark meat chicken takes longer to cook.
  • You can swap the canned mushrooms for sliced and sautéed mushrooms. You may want to add a little more water to keep the sauce from becoming too thick.
  • Canned artichokes hearts also make a nice addition to this recipe. Swap them for the mushrooms or add them in addition.
  • Add a handful of black, pitted olives or a sprinkle of capers for a burst of flavor.
  • Add a sprinkle of red pepper flakes for a touch of spice.
  • Top the finished dish with fresh basil or parsley leaves.