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Chicken Spaghetti with Red Sauce is the perfect go to dinner idea when you have no idea what’s for dinner! It comes together quickly and with just a handful of ingredients.
Why You’ll Love this Easy Chicken Spaghetti
With a few simple ingredients you probably have on hand, can create a meal that is quick, easy and delicious.
This Chicken Spaghetti with Red Sauce will quickly become a regular part of your meal plan and the whole family is going to love it.
Ingredients Needed
- Pasta. Use any shape or size of pasta you have on hand.
- Chicken. I used skinless boneless breasts but you could also use thigh meat.
- Tomatoes. Petite Diced tomatoes and tomato sauce but if you only have whole tomatoes, just smash those up. You could also used crushed tomatoes. Flavor will be the same, just the texture will vary. Use a good quality tomato such as San Marzano.
- Garlic. Fresh minced garlic
- Onion. White or yellow onion will work
- Seasoning. Salt, garlic salt, red pepper flakes and oregano. Could also use some Italian seasoning. I use fresh basil when I have it for great flavor but if you don’t have it, substitute in some dried basil.
- Sugar. Just to sweeten the tomatoes a bit, if needed.
- Olive Oil.
- Red Wine Vinegar. You can also use white vinegar or balsamic vinegar.
- Parmesan Cheese. For garnishing on top.
How to Make Chicken Tomato Pasta
- Cut up chicken breasts into bite size pieces.
- Mix together olive oil, red wine vinegar, garlic, salt and oregano. Place in chicken and marinade in bowl and cover with plastic wrap or use a zippered plastic bag. Let marinate for 30-60 minutes.
- While chicken is marinading, make the sauce.
- Sauté onions and garlic in olive oil.
- Add in a can of diced tomatoes.
- Add a little sugar, red pepper flakes, dried oregano and fresh basil along with a small can of tomato sauce to thicken it up a bit.
- Let sauce simmer in a frying pan for about 20 minutes
- In another pan, add a little olive oil and cook chicken.
- Add the cooked chicken to the sauce and serve it over pasta.
- Finish it off with a sprinkle of fresh Parmesan and some more fresh basil on top.
Frequently Asked Questions
Absolutely. Dice up your tomatoes and use about 2 cups worth. I would also use a small can of tomato sauce that the recipe calls for or blend up some fresh tomatoes to replace the can of sauce.
The sauce can be made ahead of time and even frozen in an airtight container in the freezer for up to three moths. The chicken can also be marinaded, cooked and then frozen also. I keep the sauce separate from the chicken when freezing.
Boil and cook your pasta before serving. Pasta does not freeze well.
Tips For Cooking Perfect Pasta
- Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
- Use enough water to completely cover pasta and allow an inch or two on top.
- Add a little salt to your water to make it boil faster.
- Add the pasta after the water has come to a boil.
- Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
- Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.
So next time you are don’t know what’s for dinner give this chicken spaghetti with red sauce a try! Enjoy!
For some more quick and easy dinner ideas be sure and try our family’s favorite Sesame Chicken, this delicious Oven Baked Tacos and 30 Minute Crispy Chicken.
Other favorite pasta dishes:
Chicken Spaghetti with Red Sauce
Ingredients
- 2 skinless boneless chicken breasts bite size pieces
- 2 tsp olive oil
- 1 tsp oregano
- 1/2 cup chopped onion
- 3 cloves garlic chopped
- 1 28 oz. diced tomatoes
- 1 8 oz. tomato sauce
- 1/4 tsp red pepper flakes
- 2 tsp sugar
- 1/2 cups chopped fresh basil reserve some to sprinkle on top
- parmesan cheese grated for varnish
Marinade for Chicken:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp oregano
- 1/2 tsp garlic salt
Instructions
Marinade for Chicken:
- Mix together marinade ingredients and add cut up chicken
- Marinade for 30-60 minutes and then cook chicken in a frying pan until meat is cooked through
Tomato Sauce
- Saute onions and garlic in olive oil.
- Add in tomatoes, tomato sauce, oregano, sugar, red pepper flakes and fresh chopped basil. Simmer for 20 minutes
- While simmering cook marinaded chicken in a frying pan until cooked through
- Add chicken into sauce and serve over pasta
- Garnish with freshly chopped basil and freshly grated Parmesan cheese
Tips & Notes:
- Make sure you use a big enough pot. The pasta can expand up to three times in normal size.
- Use enough water to completely cover pasta and allow an inch or two on top.
- Add a little salt to your water to make it boil faster.
- Add the pasta after the water has come to a boil.
- Cook pasta until al dente. You want there to still be some resistance to the pasta when you bite into it. The pasta will continue to cook after you remove it from the water so don’t over cook the pasta. You don’t want your pasta mushy or gummy.
- Drain the pasta when it has reached the desired softness. Do not rinse your pasta with cold water. The starch that is on the noodles gives it flavor and helps the sauce to stick to it.
Nutrition Facts:
Originally shared January 21, 2011
Vib says
Man, this looks fantastic! I would love to try that. In fact I will make as tonight souper.
Danielle says
I made this for dinner tonight to rave reviews from my family. My husband asked me to put it on the frequent rotation of dinners and my son had seconds. Thanks Leigh Anne!
FoodontheTable says
So simple! Looks like a quick and easy weeknight dinner. It’s fun to invent things sometimes.
Valerie A. H. says
Please note on the recipe I left above in the comments box…It is 2 cans,
4 ounces each of the chiles (not 24 oz.). 😉
Valerie A. H. says
I love dinners like that. I came up with one of my own recipes this month also. It came out really good too. I had everything on hand and threw it together quickly. My family really loved it. Very tasty. Here’s the recipe…
Val’s Quick White Bean Chicken Soupy Stew
3 T. oil
½ large onion, chopped
3 cloves garlic, crushed
2 teaspoons Oregano
2 teaspoons Cumin
2 teaspoons Cilantro
2 4 oz. cans mild green chiles (Hatches)
2 cups water
1 T. chicken bouillon (Knorrs)
2 cans cream of chicken soup
2 cans Northern white beans, don’t drain juice
3 handfuls frozen corn and carrots (small carrots)
Cooked chicken pieces (bit size)
Fresh milled black pepper
Optional: I added pieces of avocados on top on my bowl of soup. Really good.
In a soup pot, sauté onions in oil until light brown; Add garlic but don’t burn it. Add the rest of the ingredients. Simmer for about 10 minutes.
Serve soon after making it with crusty bread.