Best 20 Chicken And Spaghetti Recipes

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For those seeking a hearty and flavorful meal, the combination of chicken and spaghetti in a delicious sauce is a classic dish that never disappoints. With endless variations and cooking methods to choose from, finding the best recipe for chicken and spaghetti can be an exciting culinary adventure. From creamy and cheesy sauces to zesty and tangy marinara, this article aims to guide you through the world of chicken and spaghetti recipes and help you discover the perfect dish that suits your taste preferences. Whether you prefer traditional Italian-inspired recipes or modern takes with unique flavors, this guide will provide insights, tips, and recommendations to create the most delectable chicken and spaghetti dish that will impress your family and friends.

Here are our top 20 tried and tested recipes!

QUICK AND EASY CHICKEN SPAGHETTI



Quick and Easy Chicken Spaghetti image

A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!

Provided by Beamish

Categories     Main Dish Recipes     Pasta     Chicken

Time 25m

Yield 6

Number Of Ingredients 7

1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
¾ (8 ounce) package processed cheese, cubed
2 cups chopped cooked chicken breast
½ (4 ounce) jar sliced mushrooms, drained
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
  • To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g

BAKED SPAGHETTI SQUASH AND CHICKEN



Baked Spaghetti Squash and Chicken image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
Minced clove of garlic
1 cup chicken broth
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley or basil leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
  • While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
  • Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH



Chicken and Broccoli Twice-Baked Spaghetti Squash image

Provided by Katie Lee Biegel

Categories     main-dish

Time 2h5m

Yield 2 servings

Number Of Ingredients 10

1 medium spaghetti squash (2 1/2 to 3 pounds)
1 cup broccoli florets
2 cups 2% milk
1 clove garlic, smashed
4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
  • Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
  • Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
  • Preheat the broiler.
  • Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
  • Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

CHICKEN MEATBALLS AND SPAGHETTI



Chicken Meatballs and Spaghetti image

Chicken meatballs and spaghetti is a great alternative to beef or pork. Now, I love beef and pork, but I wanted to give my family something different. This is a recipe for a family of five, plus a little extra for leftovers.

Provided by Kimberly Anne Thomas

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (16 ounce) can crushed tomatoes
1 (8 ounce) can diced tomatoes
3 (6 ounce) cans tomato paste
2 ¼ cups water
1 tablespoon dried basil
salt and pepper, to taste
2 pounds ground chicken
1 cup dry bread crumbs
½ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons Italian seasoning
salt and pepper, to taste
cooking spray
1 (16 ounce) package whole-wheat spaghetti

Steps:

  • Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
  • Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes.
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 490.9 calories, Carbohydrate 65.9 g, Cholesterol 120.1 mg, Fat 8.3 g, Fiber 11.5 g, Protein 42.4 g, SaturatedFat 2.7 g, Sodium 876.3 mg, Sugar 10.5 g

ONE-PAN CRISPY SPAGHETTI AND CHICKEN



One-Pan Crispy Spaghetti and Chicken image

This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, one pot, pastas, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 1/2 pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
Kosher salt and black pepper
1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 cups/480 milliliters boiling water
8 ounces/230 grams spaghetti, broken into thirds
1/3 lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3 tablespoons/20 grams fresh bread crumbs
1/2 cup/10 grams finely chopped fresh parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
  • Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
  • Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
  • While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
  • After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

SPAGHETTI WITH CHICKEN, SAUSAGE, AND PEPPER SAUCE



Spaghetti with Chicken, Sausage, and Pepper Sauce image

Categories     Chicken     Pasta     Sauté     Kid-Friendly     Quick & Easy     Sausage     Bell Pepper     Simmer     Boil     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 13

1 onion, sliced thin
1 garlic clove, minced
1 green bell pepper, cut into strips
1 tablespoon olive oil
1/2 pound skinless boneless chicken breast, cut into 1/2-inch-wide strips
1/2 pound sweet or hot Italian sausage links, cut crosswise into 1/2-inch-thick pieces
a 14-to-16 ounce can tomatoes, chopped, including the juice
1/4 cup dry red wine
1/2 teaspoon dried orégano, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon sugar
3/4 pound spaghetti
1/4 cup heavy cream

Steps:

  • In a large saucepan sauté the onion, the garlic, and the bell pepper in the oil over moderately high heat, stirring, until the vegetables begin to brown. Add the chicken, the sausage, the tomatoes with the juice, the wine, the orégano, the basil, and the sugar and boil the mixture gently, stirring occasionally, for 10 minutes. While the mixture is boiling, in a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. To the tomato mixture add the cream and salt and pepper to taste and simmer the sauce for 3 minutes, or until it is thickened slightly. Divide the spaghetti between 2 plates and spoon the sauce over it.

CHICKEN AND MUSHROOM PASTA BAKE (SPAGHETTI TETRAZZINI)



Chicken and Mushroom Pasta Bake (Spaghetti Tetrazzini) image

Jamie Oliver says - "I remember meeting a lovely old couple outside my parents' pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini - I hadn't a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it's great - really tacky but gorgeous! Here's my version..."

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 ounce dried porcini mushrooms
olive oil
4 chicken thighs, boned, skinned and cut into bite-sized pieces
sea salt & freshly ground black pepper
2 garlic cloves, peeled and finely sliced
12 ounces mixed fresh mushrooms, cleaned and torn
7/8 cup white wine
1 lb dried spaghetti
2 cups heavy cream
7 ounces parmesan cheese, grated
1 sprig fresh basil, leaves picked

Steps:

  • Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes.
  • Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil.
  • Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down.
  • Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
  • Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well.
  • Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper.
  • Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.
  • Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp.
  • Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

CHICKEN WITH SPAGHETTI SQUASH AND FIRE-ROASTED TOMATOES



Chicken with Spaghetti Squash and Fire-Roasted Tomatoes image

A great, healthy alternative to noodles for spaghetti with a little spice!

Provided by Desirae

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h28m

Yield 2

Number Of Ingredients 11

1 small spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, divided
¼ cup chopped white onion
1 clove garlic, minced
2 skinless, boneless chicken breasts, cut into 1-inch pieces
½ (15 ounce) can fire-roasted diced tomatoes
1 teaspoon Italian seasoning
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon shredded Parmesan cheese, or to taste
1 pinch dried oregano

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash cut-side down in a nonstick baking pan.
  • Bake spaghetti squash in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool in the pan for 5 minutes. Transfer to a cooling rack; cool until easily handled.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion softens, 3 to 5 minutes. Stir in chicken breasts, tomatoes with juice, Italian seasoning, and paprika; cook until chicken is no longer pink in the center, 15 to 20 minutes. Remove from heat; spoon out excess liquid.
  • Scrape squash flesh into spaghetti strands using a fork. Stir squash strands into the skillet. Fold in remaining 1 tablespoon olive oil with a spatula. Season with salt and pepper. Serve in a pasta bowl garnished with Parmesan cheese and oregano.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 25 g, Cholesterol 60.3 mg, Fat 18 g, Fiber 2 g, Protein 25.8 g, SaturatedFat 3.3 g, Sodium 489 mg, Sugar 3.5 g

SPAGHETTI WITH BROCCOLI AND CHICKEN



Spaghetti with Broccoli and Chicken image

Another quick family pleaser. Serve with tossed salad and garlic bread.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 8

3 skinless, boneless chicken breast halves
1 pound spaghetti
1 (16 ounce) package frozen chopped broccoli
3 cloves garlic
5 tablespoons olive oil
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Sprinkle chicken breasts lightly with salt and pepper. Grill or broil until no longer pink. Cube cooked chicken.
  • Prepare broccoli according to package directions, and drain well.
  • Prepare spaghetti according to package directions. Drain well.
  • Process garlic cloves with garlic press, and combine with olive oil. Toss pasta with chicken, broccoli, and garlic/oil combination. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 45.5 g, Cholesterol 26.8 mg, Fat 10.2 g, Fiber 3.2 g, Protein 19.5 g, SaturatedFat 1.7 g, Sodium 68.5 mg, Sugar 2.2 g

BAKED SPAGHETTI WITH CHICKEN AND SPINACH



Baked Spaghetti With Chicken and Spinach image

One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces spaghetti
2 boneless skinless chicken breast halves, cut in bite size pieces
1 tablespoon olive oil
3 garlic cloves, smashed
1/2 cup red onion, chopped
2 cups packed fresh spinach
1 (14 ounce) can stewed tomatoes (Italian style)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 dash salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
2 garlic cloves
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese
1/2 cup sharp cheddar cheese

Steps:

  • Cook spaghetti, al dente, drain and set aside.
  • Heat oil in large saucepan.
  • Add garlic and onion, cook until soft, but not browned.
  • Add chicken, brown on all sides, turning often, until no longer pink.
  • Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
  • Pulse until just chunky, not smooth.
  • Add sauce to chicken mixture.
  • Stir and simmer for 15 minutes.
  • Line an oven proof casserole with the spinach.
  • Lay the spaghetti over the spinach.
  • Pour the chicken/sauce mixture over the spaghetti.
  • Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
  • Sprinkle cheeses on top and add another dash of chili flakes if desired.
  • Bake at 400°F for 20 to 30 minutes.

CHICKEN MEATBALLS FOR SPAGHETTI AND MEATBALLS



Chicken Meatballs For Spaghetti and Meatballs image

Once you try these, you'll never go back to beef meatballs.(Well, maybe YOU will!) I searched all over the Internet for chicken meatballs, and found these on eatchicken.com. The texture is much lighter than regular meatballs,and they are downright tasty! Haven't used beef for spaghetti since,and I found this over 2 years ago. The recipe also came with a sauce, but I figured that everyone has their own favorite marinara sauce already. Enjoy!

Provided by HEP MEP

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground chicken
1 egg
1/2 cup parmesan cheese
1/2 cup breadcrumbs
2 cloves garlic, minced
2 teaspoons fresh oregano (or the equivalent dried)
1/2 teaspoon salt
2 tablespoons olive oil

Steps:

  • Place ground chicken,egg,1/2 cup Parmesan,bread crumbs, garlic,oregano and 1/2 tsp salt in a medium bowl.
  • Knead mixture together with hand till evenly combined.
  • Form mixture into 1-inch balls.
  • In large non-stick skillet,warm olive oil over high heat.
  • Place meatballs in pan,up to 8 at a time,and cook until all sides are browned,approximately 8 minutes for each meatball.
  • Remove with slotted spoon,and add to your favorite spaghetti sauce.

SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA



Simple Spaghetti with Chicken, Parmesan and Mozzarella image

A great way to enjoy spaghetti. Parmesan and Mozzarella deliciously complement the rotisserie chicken.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 15m

Yield 6

Number Of Ingredients 9

1 box Barilla® Pronto™ Spaghetti
1 cup chicken broth
2 tablespoons extra virgin olive oil
½ cup Barilla® Tomato & Basil Sauce
2 teaspoons oregano, dried
½ cup mozzarella cheese, shaved
1 1/2 cups rotisserie chicken, shredded
½ cup Parmigiano Reggiano cheese, shaved
Salt and black pepper to taste

Steps:

  • POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
  • POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
  • Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
  • COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
  • ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
  • REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
  • Serve immediately.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 45.9 g, Cholesterol 12.7 mg, Fat 9.2 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 2.7 g, Sodium 414.5 mg, Sugar 0.4 g

BAKED SPAGHETTI SQUASH WITH CHICKEN AND VEGGIES



Baked Spaghetti Squash With Chicken and Veggies image

A recipe that is enjoyed at out house. Great flavor and very healthy. Have an extra serving and you need not feel guilty. Accompanied with a salad and a crusty roll makes for a complete meal.

Provided by Dotty2

Categories     One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 spaghetti squash, halved and seeded
1 lb chicken breast, cubed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 garlic clove, chopped
1 (14 1/2 ounce) can can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
2 1/4 cups shredded sharp cheddar cheese

Steps:

  • Preheat oven to 375°F.
  • Place squash on a baking sheet and bake for 40 minutes or until tender. Remove from heat ,cool and shred with a fork.
  • Reduce oven temp to 350°F.
  • Lightly grease casserole dish.
  • In a skillet over medium heat, brown and cook chicken pieces; add peppers, onion and garlic.
  • Continue to cook and stir until vegetables are tender.
  • Mix the shredded squash and tomatoes into the skillet; add spices.
  • Cook and stir until heated through.
  • Remove skillet from heat and mix in 2 cups cheese until melted.
  • Transfer to prepared casserole dish.
  • Bake 25 minutes.
  • Sprinkle remaining cheese and then continue baking 5 minutes until cheese is melted.

SPICY CHICKEN AND SPAGHETTI SQUASH SKILLET



Spicy Chicken and Spaghetti Squash Skillet image

This spicy sauce, which makes good use of leftover chicken or turkey, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.

Provided by Johnney

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 small spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
2 tablespoons olive oil
1/2 cup minced onion
3 -4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or 12 ounces cooked turkey
2 cups canned crushed tomatoes
1/4 cup dry red wine
2 teaspoons capers
2 1/2 teaspoons fresh oregano or 1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes, to taste
3 tablespoons Italian parsley, finely chopped

Steps:

  • Heat the oil in a skillet over medium high heat, sauté onion, garlic and green onions for 2 minutes.
  • Add the chicken or turkey and cook for about 3-4 minutes.
  • Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes.
  • Add remaining ingredients and simmer for another 5 minutes.
  • Pour sauce over heated spaghetti squash and serve.

SPAGHETTI CON POLLO (CENTRAL AMERICAN CHICKEN AND SPAGHETTI)



Spaghetti Con Pollo (Central American Chicken and Spaghetti) image

Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.

Provided by Chef Sarita in Aust

Categories     One Dish Meal

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 lb uncooked spaghetti
1 1/2-2 lbs chicken breasts (cooked and shredded into medium pieces)
1/2 cup butter
1/2 cup regular plain sour cream
1/3 cup chopped green bell pepper
1/3 cup chopped white onion
1 tablespoon cumin powder
1 tablespoon salt
16 ounces tomato sauce (or two 8 oz. cans)
16 ounces water

Steps:

  • Cook spaghetti according to directions on package.
  • In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
  • Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
  • Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
  • Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.

SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS



Spiced Chicken with Spaghetti Squash, Pomegranate, and Pistachios image

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that's bursting with bright, comforting flavors.

Provided by Anna Stockwell

Categories     Wheat/Gluten-Free     Chicken     Pomegranate     Healthy     Dinner     Spice     Winter     Fall     Dairy Free     Peanut Free     Soy Free     Kosher     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 14

1 medium spaghetti squash (2-2 1/2 pounds), halved lengthwise, seeded
1 1/2 teaspoons kosher salt, divided
1 medium red onion, peeled, quartered
2 teaspoons ground turmeric
1 1/2 teaspoons ground allspice, divided
1/4 teaspoon cayenne pepper, divided
4 chicken legs (thigh and drumstick)
4 tablespoons olive oil, divided
2 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses (see cooks' note)
1/2 cup roasted salted pistachios, coarsely chopped
1/3 cup pomegranate seeds
1/4 cup coarsely chopped dill, plus more for serving
1/4 cup coarsely chopped mint, plus more for serving

Steps:

  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.
  • Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35-45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking.
  • Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.
  • Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.
  • Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

CHICKEN AND SPAGHETTI SQUASH



Chicken and Spaghetti Squash image

Make and share this Chicken and Spaghetti Squash recipe from Food.com.

Provided by Dawnab

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken thighs
1 teaspoon roast chicken seasoning
1/2 teaspoon cayenne
2 teaspoons butter
2 cups spaghetti squash, cooked and shredded
1 cup asparagus, cooked and cut into 1 inch length
1/4 cup feta cheese
1/4 cup parmesan cheese, shredded
1/4 cup onion, chopped
2 garlic cloves
1/2 cup cream
8 cherry tomatoes, quartered (optional)

Steps:

  • Preheat oven to 375°F.
  • Coat chicken with spices and cook for 30 minutes.
  • In a saucepan, melt butter, sauté onion till translucent.
  • Add garlic and sauté for another 30 seconds, add cream and cheeses.
  • When sauce is smooth, add squash and asparagus.
  • Heat through.
  • Add 2 T drippings from chicken pan and stir.
  • Serve chicken on top of squash, garnish with tomatoes.

CHICKEN AND SPAGHETTI



Chicken and Spaghetti image

Chicken and Spaghetti in one great dish without sauce. The cheese is the secret ingredient. My family of seven loves it!

Provided by Roxanna Ferguson-Leanna

Categories     Main Dish Recipes     Pasta     Chicken

Time 53m

Yield 5

Number Of Ingredients 8

1 pound spaghetti
1 pound boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms
1 onion, chopped
2 (16 ounce) bags frozen broccoli and carrots
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound cubed processed cheese food

Steps:

  • Cook spaghetti in a large pot of boiling, salted water until al dente.
  • In a large bowl, mix together cooked spaghetti, chopped chicken, cream of mushroom soup, canned mushrooms, onion, broccoli and carrots, and diced tomatoes. Pour mixture into a greased 2 quart casserole dish. Place cubed processed cheese food on top of dish.
  • Bake in a preheated 350 degree F (175 degrees C) for 30 minutes, or until cheese is bubbly and melted.

Nutrition Facts : Calories 936 calories, Carbohydrate 94.2 g, Cholesterol 126.2 mg, Fat 34.1 g, Fiber 10.1 g, Protein 60.4 g, SaturatedFat 16.9 g, Sodium 1898.9 mg, Sugar 8.5 g

SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES



Spaghetti With Chicken and Spanish Green Olives image

Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.

Provided by hectorthebat

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

320 g pasta
3 tablespoons oil
2 garlic cloves
1/2 chili
500 g chicken
salt
pepper
30 olives
1 lemon
handful parsley

Steps:

  • Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
  • Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
  • Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
  • Add the Spanish green olives.
  • Drain the pasta into a colander, and place it in the saucepan and mix well.
  • Add the lemon zest and juice and stir.
  • Add the parsley and serve immediately.

Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2

SPAGHETTI SQUASH WITH SPINACH AND CHICKEN



Spaghetti Squash with Spinach and Chicken image

This simple and delicious meal served on spaghetti squash combines flavors of ingredients that can be found in most kitchens.

Provided by Jerry Trevino

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

1 spaghetti squash
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breasts, cubed
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon olive oil
½ cup finely chopped onion
1 serrano pepper, finely chopped
2 cloves garlic, finely chopped
3 large tomatoes, diced
1 cube chicken bouillon (such as Knorr®)
2 ½ cups baby spinach
½ lime

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut spaghetti squash in half and scoop out the seeds and ribbing. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and use a fork to poke small holes along the outside skin.
  • Bake in the preheated oven until lightly browned on the outside and easily pierced with a knife, about 40 minutes. Remove from oven, flip cut-side up, and let cool until easily handled.
  • Meanwhile, season chicken with cayenne pepper, garlic powder, and paprika.
  • Heat olive oil in a pan over medium heat. Add onion, serrano pepper, and garlic; cook and stir until nearly tender, about 3 minutes. Add the chicken and cook until mostly browned, about 6 minutes. Add tomatoes and boil until juices are released, about 5 minutes. Stir in bouillon to dissolve; reduce heat to low. Add spinach and simmer until slightly wilted, about 2 minutes. Squeeze in lime juice and stir.
  • Scrape insides of squash into spaghetti strands with a fork. Serve chicken and spinach over spaghetti squash.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 11.1 g, Cholesterol 64.6 mg, Fat 5.8 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 1.2 g, Sodium 246.1 mg, Sugar 2.4 g

Tips:

  • When choosing your chicken, opt for bone-in, skin-on pieces. This will result in a juicier, more flavorful dish.
  • Use a variety of seasonings to flavor your chicken and spaghetti. This could include garlic, onion, paprika, thyme, rosemary, salt, and pepper.
  • Don't be afraid to experiment with different cooking methods. You can bake, fry, or grill your chicken. You can also cook your spaghetti in a variety of ways, such as boiling, baking, or frying.
  • If you're using a jarred sauce, be sure to doctor it up with some fresh herbs, spices, and vegetables. This will help to brighten the flavor of the sauce.
  • Serve your chicken and spaghetti with a variety of sides, such as garlic bread, salad, or roasted vegetables.

Conclusion:

Chicken and spaghetti is a classic dish that can be enjoyed by people of all ages. It's a versatile dish that can be easily customized to your own taste preferences. With so many different recipes to choose from, you're sure to find a chicken and spaghetti dish that you'll love. So next time you're looking for a quick and easy meal, give chicken and spaghetti a try. You won't be disappointed!

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