Chicken Spaghetti

Chicken spaghetti recipe

​The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
330 Calories
8g Fat
30g Carbs
33g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 330
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 78mg 26%
Sodium 963mg 42%
Total Carbohydrate 30g 11%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 33g
Vitamin C 3mg 15%
Calcium 131mg 10%
Iron 3mg 17%
Potassium 746mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe is an ideal choice when looking for a change of pace from the typical spaghetti with meat sauce. Healthier, low-fat chicken breasts pair with sliced mushrooms in a sauce made with jarred spaghetti sauce, making for a satisfying high-protein main dish that's easy to prepare.

Serve the chicken spaghetti alongside a green salad with Italian salad dressing and garlic bread for a complete meal.


  • 4 boneless, skinless chicken breasts, 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

  • Kosher salt

  • 12 ounces spaghetti pasta

  • 1/2 cup shredded Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken spaghetti
    ​The Spruce / Julia Hartbeck
  2. 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
  3. 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
  4. Meanwhile, bring a large pot of salted water to a rolling boil.

    Pot of water boiling
    ​The Spruce / Julia Hartbeck
  5. Cook the spaghetti according to the 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 thigh meat. Allow the sauce to simmer for about 10 to 15 minutes longer since dark meat chicken takes longer to cook.
  • You can swap the canned mushrooms for sliced and sautéed mushrooms. You may need to add a little more water to keep the sauce from becoming too thick.
  • Canned artichoke hearts also make a nice addition to this recipe. Swap them for the mushrooms or use them in addition.
  • Add a handful of black, pitted olives or a sprinkle of capers for a burst of salty flavor.
  • Add a sprinkle of red pepper flakes for a touch of spice.
  • Top the finished dish with fresh basil or parsley leaves.
  • Feel free to use a homemade tomato sauce in place of the jarred sauce.
  • To add extra nutrition, use whole wheat pasta. Gluten-free spaghetti works well, too.
  • For added texture, you can brown the chicken in a little olive oil (but don't cook through) before adding to the sauce ingredients.