Chicken Spaghetti

Chicken Spaghetti
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  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 to 6 servings

This simple five-ingredient recipe (not counting water and seasonings) for chicken spaghetti is ready in under 30 minutes. It's a great recipe for busy weeknights, so if you keep all of the ingredients on hand, you can whip up a nutritious meal in no time flat and never (or rarely) have to order takeout again.

All you need to serve with this recipe is a green salad, tossed with avocados and cherry tomatoes and drizzled with an Italian salad dressing. Some garlic toast on the side would be nice, perhaps sprinkled with some grated mozzarella cheese and broiled until brown and bubbly. Choose a nice fruit salad made with the best seasonal fruits you can find in the grocery store or farmer's market for dessert.


  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon salt (for the boiling water)
  • 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
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Cut the chicken breasts into 1-inch pieces. Add 1 tablespoon of salt to a large pot of water and bring to a boil.
  2. In a large saucepan, place the chicken, spaghetti sauce, 1/4 cup water, undrained mushrooms, and Italian seasoning. 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.
  3. While the chicken and sauce are simmering, cook the spaghetti according to package directions in the salted water until al dente, and drain.
  4. Serve the sauce over the cooked and drained spaghetti and sprinkle with the Parmesan cheese.


This dish is a blank slate, allowing for lots of add-ins and takeaways so you can put your personal stamp on it to make it your family's own.

  • Add 1/2 cup sliced black olives to the sauce after it has finished cooking and heat until warmed through.
  • Instead of spaghetti, use a small pasta with ridges or large holes to collect the sauce, like rigatoni, cavatelli, rotini, shells, macaroni, fusilli, and radiatore.
  • Replace the chicken with turkey breast cutlets that have been cut into 1-inch pieces.
  • For a vegetarian version, replace the chicken with pressed and drained firm tofu and to make it vegan, use a soy cheese in place of the Parmesan.
  • Use a spaghetti sauce in a jar or from a mix and add fresh Italian herbs like oregano, basil, and thyme to boost the flavor.
  • If your family doesn't recognize spaghetti without beef, replace the chicken with 1 pound of lean ground beef or mild or spicy bulk Italian sausage that has been cooked until no pink remains and then drained.
  • Spaghetti with tuna (spaghetti al tonno) is a popular dish in Italy, so if you choose to go this route, use a 6-ounce can of olive oil-packed Italian or Spanish tuna that has been drained and add it to the sauce after it has cooked to just warm it through.