By:Nagi
76 Comments
Sicilian Chicken Spaghetti is a quick dinner you make when you’ve got chicken, canned tomato and some kind of pasta lying around. Raid your olive jars and marvel at how little effort it takes to make this punchy flavoured chicken pasta that will be a life saver on busy nights!
This is a quick dinner idea that’s based on using what you’ve got – so feel free to customise!
Chicken Spaghetti
I’ve affectionately dubbed this pasta as aSicilian Chicken Spaghetti for no other reason than to add a littleza za zoom to what is actually a very simple pasta made with pantry staples, but is nevertheless can’t-stop-slurping-it-good.
It’s a basic tomato garlic pasta sauce, but it gets a flavour boost from a few little things:
searing the chicken first – the golden bits stuck on the pan add flavour into the sauce;
usingwine to deglaze the pan (fancy word to describe dissolving golden bits in pan into liquid). Wine is a secret ingredient to add complexity to otherwise simple sauces, and something I use regularly – from this quick Creamy Mushroom Sauce For Everything to Garlic Prawns (Shrimp); and
using olives, artichokes or similar antipastoey things (is that a real word??) to add pops of flavour.
EFFORTLESS – This chicken pasta calls for little more than opening cans and jars, and pressing garlic through a crusher!
What you need for this chicken spaghetti
Here’s what you need.
Olives and artichokes – these are the things that’s intended to be “use whatever antipasto-ey things you’ve got” part of this recipe. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables would be 100% perfect too (in fact, probably the BEST!)
Basilis optional – I don’t usually have a bunch lying around in my fridge. Sub with a teaspoon or so of dried herbs.
Chilli flakes (aka red pepper flakes) also optional – a like a little heat to spice things up!
White wine – a classic ingredient to add extra flavour into otherwise simple sauces.Sub with chicken stock/broth.
And while thisis a chicken pasta recipe, which would therefore imply that chicken is a somewhat key ingredient, you could actually skip it and still end up with a mighty tasty pasta!!
How to make it
Here’s how it goes down. It’s very straight forward and has a nice flow to it:
sear then shred chicken;
saute garlic then deglaze pan with white wine or chicken broth;
plonk all the other sauce things in and simmer while the pasta’s cooking;
then toss pasta with sauce until the spaghetti changes from yellow to red and the sauce is clinging to the pasta rather than pooled in the skillet.
Today’s Chicken Spaghetti is the tomato version of thecreamyshredded chicken alfredo pasta I shared a few months ago – huge reader fave!
I think you’ll like that there’sno choppingcalled for in this recipe, other than slicing the chicken breasts in half to make them thinner so they cook faster and more evenly. Though actually, you could totally skip that and just sear the breasts whole.
And on a final note, why shredded chicken?
Regular readers know I’m a big fan of shredded meats. From Shredded Beef Chilito Shredded Beef Ragu, to shredded chicken tacos and nachos, the reason I’m such a fan is becauseI like how the shredded meat acts as a mop so the sauce clings to it. It’s just an all round better eating experience!!
Complete your meal with a Rocket Salad with Balsamic Dressing. The fresh peppery flavour of the rocket (arugula) pairs so well with pasta!– Nagi x
Watch how to make it
For fellow pasta fiends
Creamy Mushroom Pasta
Chicken Pasta of your dreams!
Really Quick Broccoli Pasta
Creamy Garlic Prawn Pasta
Browse all pasta recipes
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Sicilian Chicken Spaghetti
Author: Nagi
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Mains, Pasta
American-Italian, Italian
4.91 from 21 votes
Servings4
Tap or hover to scale
Recipe video above. A quick tomato chicken spaghetti with olives, artichokes and a kick of spice if you so choose! Very little prep - nothing to chop except garlic!
Ingredients
- 320g / 11oz spaghetti (or other long pasta)
- 2 chicken breasts , each halved horizontally to form 2 thin steaks
- 2 tbsp olive oil
- Salt and pepper
- 3 garlic cloves , minced
- 1/2 cup (125 ml) white wine (Note 1)
- 800g / 28oz can crushed tomato
- 1/2 cup (125 ml) water (about 1/3 empty tomato can)
- 1 cup (100g) sliced black olives (Note 2)
- 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
- 1/2 - 1 tsp red pepper flakes (spiciness - adjust to taste!)
- 1/2 tsp salt and pepper , each
- 1 cup basil leaves , optional (or sub baby spinach)
Serving
- Parmesan cheese , freshly grated
Instructions
Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
Sauce:
Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
Stir shredded chicken into sauce.
Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
Just before serving, toss through fresh basil.
Serve immediately with parmesan!
Recipe Notes:
1. White wineadds depth and complexity of flavour to this otherwise simple sauce! Any white wine is fine here - dry, sweet, woody. Sub with chicken stock/broth, low sodium.
2. Olives and artichokes - sub with any antipasto type things that have a bit of a tangy or marinated bite to them. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables would be 100% perfect too (in fact, probably the BEST!)
3. Nutrition per serving.
Nutrition Information:
Calories: 619cal (31%)Carbohydrates: 81g (27%)Protein: 34g (68%)Fat: 16g (25%)Saturated Fat: 2g (13%)Cholesterol: 56mg (19%)Sodium: 1617mg (70%)Potassium: 1165mg (33%)Fiber: 8g (33%)Sugar: 12g (13%)Vitamin A: 1192IU (24%)Vitamin C: 23mg (28%)Calcium: 124mg (12%)Iron: 7mg (39%)
Keywords: chicken spaghetti
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Reader Interactions
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76 Comments
Katie says
I made this last night and it was sooooo good. The wine really elevates the flavour. I added a teaspoon of Italian herbs and doubled the chilli flakes. For something so simple, it really packs a punch with the flavours. It was really delicious. We have leftovers for dinner tonight. XxReply
- Dgp says
OMG! So simple both cooking method and ingredients but SOOO yummy. Definitely will be a often repeated dish. Thank you, Nagi.Reply
- Sue says
This is a family favorite since the first time I made it. Absolutely delicious ❣️❤️Reply
- Dannii says
This is delicious. I sometimes use mushrooms in place of chicken and it’s a family fave now!!
Reply
- Neil says
My chicken ended up raw after the 1.5 minutes on each side. Anyone else found this to be an issue?
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- Susie says
Said cook on high did you cook it on high for 1.5 minutes per side? Also did you remember to slice your breast and half so you had two thin cutlets. If you did all of this there’s no way it should have been rawReply
- Blork says
Then cook it for longer, or turn the heat up. It’s not rocket science.
Reply
- Rasha Tabet says
Nagi you are my life saviour. I depend on your website 80% of the time to make dinners and the food always comes out delicious, never failed a single recipe. You’re a Gem!!!
Reply
- Nagi says
Thank you Rasha!! N x
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- Bec says
My kids loved it , they even ate the artichokes which they have always refused in the past. I will be able to utilise this recipe with many pantry staples. Very versatile. Next time – I will add more chilli and Italian herbs during cooking. I will also cook the pasta for less time than indicated on the pasta packet.
I served it with a simple rocket salad as suggested.Reply
- Joseph says
Whatttt ???? No Anchovies ????Reply
- Sharon N says
Delicious!! So good and easy to make. I made this for dinner tonight for myself and my partner. I followed the recipe exactly, except I replaced artichokes with semi sun dried tomato and added a table spoon of the sundried tomato oil that comes in the jar. So incredibly delicious, we both loved it, really good, I would definitely cook this dish again!! It was so simple with minimum preparation too!! YayReply
- Faye says
Wow. Loved this. No artichoke so did as you suggested and used jarred roasted red peppers instead. Love the olives and use of wine. Used my own sauce which is just crushed tomatoes and regular spices. Restaurant quality food. Thanks!Reply
- Wendy says
Wow we just loved this very yummy dish. We both made it in no time. So tasty. We will use roasted capsic*ms next time in stead of artichoke. Personal decision. Love all your recipes. Getting through them slowly all 10 out of ten. Thank you
Reply
- Karen says
WOW, what a quick easy and extremely tasty dish, we loved it. Have given this to my Son to try. Thank you for so many of your fabulous recipes 🙂Reply
- Nagi says
I’m so glad you love it Karen!! Thanks so much!! N x
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- Holly DiFiglio says
I absolutely love this recipe. I use ground Italian sausage instead of chicken. My family really enjoys it and it is my go to for guests because it so good and because it is kind of hard to mess it up. Thank you so much!!
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- Nick says
Now this was just delicious! So much flavour and shredding the chicken like that really just made the dish. Could make this even quicker by shredding a BBQ chook and using that (obviously not as golden and crispy) This will be a regular.Reply
- Belinda says
This was not only delicious but so pretty on a plate. The only issue I had was not eating it all before serving it. Oh so tasty.Reply
- Rhonda says
Hi Nagi I cooked this recipe yesterday and it was beautiful so much flavour and you certainly could put any pantry ingredients you have in it it’s so adaptable.keep up the great work Nagi I have followed you for years now and told all my friends of your site.
David get a life go and insult someone who cares.Reply
- Laetitia says
My husband freaked out about this recipe, lol, he kept on tasting, and tasting. Best pasta since he can remember. He even imagined being in Sicily. Thank you, Nagi.
Reply
- Phuong says
Hello,
Will this recipe still work if I add i also add in mushrooms and zucchini?Phuong
Reply
- Nagi says
Sure will! Enjoy! N x
Reply
- Abby says
Looks delicious! Question: I have artichokes. Would capers and/or green olives work in this?
Reply
- Nagi says
Yes of course! Use up whatever you have in the pantry! N x
Reply
- Karen G says
Looks like the perfect iso meal. Guess what’s for dinner tonight? 😉
Nagi, thanks for all the fab recipes- we’ve cooked so many of them & all have been a hit xoReply
- Nagi says
I hope you love it Karen – keep me updated on what you think!!! N x
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- Karen G says
Delicious! Nagi, you have an amazing gift. Love how your recipes take home cooked meals to another level. Hubby thought chorizo would also be a great addition however I thought it might overpower the flavours…only one way to find out 🤣Reply
- Karen says
Oops, supposed to give 5 ⭐️ not 4Reply
- Liz Cullinane says
this was the best recipe. i doubled the artichokes cause i love them…. thanks so much for all of the great recipes
Reply
- Nagi says
It’s such a versatile recipe isn’t it Liz, thanks so much for the feedback – N x
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