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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!
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.
Chicken Spaghetti
I was having one of those totally uninspired, I have no idea what to fix for dinner kind of days last week. When that happens I usually open the fridge and see what I have on hand.
I had an over abundance of basil left over from dinner on Wednesday night so I needed to use it up. I also had a couple of chicken breasts that needed cooking and I was in a pasta kind of mood.
How to Make Chicken Tomato Pasta
- The first step was to cut up the boneless, skinless chicken breasts. I decided to marinade them for a little to give them a some more flavor. I mixed together some olive oil, red wine vinegar, garlic salt and oregano.
- For the sauce sauté some onions and garlic and then add in a can of diced tomatoes (use a good quality brand of tomatoes. I used San Marzano)
- To the sauce, 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 it simmer for about 20 minutes cook up the chicken in a frying pan. 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.
I must say I was quite impressed with myself. Not only was it quick and easy to put together it was quite delicious and my family thought so too!
So next time you are don’t know what’s for dinner give this chicken spaghetti with red sauce a try! Enjoy!
Favorite Pasta Dishes:
- Spaghetti with Meat Sauce
- Penne Rustica
- Brown Butter Ravioli
- Herb Pasta
- Lemon Chicken Pasta
- Brown Butter Pasta
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Chicken Spaghetti Recipe
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
- 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
Marinade for Chicken:
- Mix together and add cut up chicken
- Marinade for 30-60 minutes and then cook in a frying pan until meat is cooked through
Nutrition Facts:
Originally shared January 21, 2011
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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.