How to make: Chicken Spaghetti

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The recipe that has gone viral on The Country Cook! It is *an original* recipe that you won't find anywhere else and it is getting RAVE reviews!

Chicken Spaghetti


This Chicken Spaghetti Recipe is a delicious red sauce, complimented perfectly with chicken and served over spaghetti – a family favorite!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: French
Keyword: pasta recipe, weeknight meal
Servings: 6 people
Calories: 561kcal
Author: Lisa Longley

Ingredients

  • 16 ounces thin spaghetti cooked per package instructions
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup unsalted butter
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 28 ounces tomato sauce
  • 1/2 cup red wine (or chicken stock – see note)
  • 3 cups shredded rotisserie chicken
  • 2 bay leaves
  • fresh parmesan and parsley for topping

HOMEMADE SPAGHETTI SEASONING (OR THE 1.5 OUNCE STORE BOUGHT PACKET)

  • 2 tablespoons corn starch
  • 2 tablespoons sugar
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon paprika

Instructions

    • Gather all of your ingredients together before starting this recipe.
    • Boil the water for your pasta, add the spaghetti once the water comes to a roaring boil, drain and set aside.
    • While your water is coming to boil, heat the oil in a large sauce pan over medium heat. Melt the butter and add the diced onion, cooking for 4 to 5 minutes or until it is translucent.
    • Add the garlic and cook for about 30 seconds being careful not to burn it.
    • Stir in the tomato sauce, wine, the herbs, and the spaghetti seasoning. Whisk to fully combine.
    • Stir in the bay leaves and shredded chicken.
    • Bring the sauce to a simmer and then reduce the heat. YOu should still be able to see some gentle bubbles. Simmer for 20 minutes, stirring often.
  • When the sauce is finished either add the spaghetti to the sauce and toss to combine, or serve the spaghetti in a large serving bowl with the sauce poured over the top. Top with fresh parsley and parmesan.

Notes

If you or your family does not drink alcohol, you can exchange the red wine for chicken stock, though the flavor won’t be as deep or rich. I do make it with red wine and I do serve it to my children.

Nutrition

Calories: 561kcal | Carbohydrates: 76g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 13g | Cholesterol: 80mg | Sodium: 662mg | Potassium: 896mg | Fiber: 6g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 20mg