Chicken In Spaghetti Sauce Recipes

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CHICKEN SPAGHETTI SAUCE

I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!

Provided by cstead

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9



Chicken Spaghetti Sauce image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
  • Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
  • Sprinkle Parmesan cheese over the mixture; stir.

Nutrition Facts : Calories 504.6 calories, Carbohydrate 101 g, Cholesterol 4.4 mg, Fat 8.5 g, Fiber 11 g, Protein 14.9 g, SaturatedFat 1.4 g, Sodium 839.7 mg, Sugar 31.5 g

1 tablespoon extra-virgin olive oil
1 pound ground chicken
1 small onion, diced
1 clove garlic, crushed
2 teaspoons dried basil
1 pinch kosher salt to taste
1 pinch ground black pepper to taste
1 (14 ounce) can whole peeled tomatoes
¼ cup grated Parmesan cheese

CHICKEN SPAGHETTI SUPPER

Instead of chicken breasts, try cut-up chicken or even browned turkey in her main dish. it's also interesting to try different types of pasta or to substitute rice for the spaghetti.-Carolene Esayenko, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13



Chicken Spaghetti Supper image

Steps:

  • In a large skillet, stir-fry chicken in 2 tablespoons oil about 6-8 minutes or until chicken is no longer pink; drain. Remove and keep warm; , In the same skillet; saute the green pepper, onion and garlic in remaining oil until vegetables are tender. Add the tomatoes, tomato sauce, mushrooms and seasonings; bring to a boil. Reduce heat; return chicken to the pan and heat through. Serve with spaghetti.

Nutrition Facts : Calories 260 calories, Fat 8g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 932mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 10g protein.

6 boneless skinless chicken breast halves (4 ounces each), cut into 1/2 inch strips
3 tablespoons canola oil, divided
1/2 cup julienned green pepper
1/2 cup sliced onion
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 cups cooked spaghetti

CHICKEN SPAGHETTI

With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10



Chicken Spaghetti image

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
  • Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
  • Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
  • Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

CHICKEN PARMESAN WITH SPAGHETTI

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18



Chicken Parmesan with Spaghetti image

Steps:

  • Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
  • Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
  • Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
  • Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
  • Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
  • Top the chicken with parmesan and basil. Serve with the spaghetti.

1/4 cup extra-virgin olive oil
8 cloves garlic, thinly sliced
2 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Kosher salt and freshly ground pepper
1 cup all-purpose flour
3 large eggs
2 cups breadcrumbs
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
4 thin chicken cutlets (4 to 5 ounces each)
Kosher salt and freshly ground pepper
Vegetable oil, for frying
8 1-ounce slices low-moisture whole-milk mozzarella cheese (packaged or deli-sliced)
Grated parmesan cheese, for topping
Chopped fresh basil, for topping
Kosher salt
12 ounces spaghetti

SPAGHETTI SAUCE CHICKEN AFRITADA

Afritada, a traditional chicken and vegetable stew, is a gateway dish to Filipino cuisine. Spaghetti sauce, instead of fresh tomatoes or tomato sauce, is used in this recipe for convenience and taste.

Provided by Dalena Haskins Benavente

Categories     Philippines     Kid-Friendly     Small Plates     Chicken     Stew     Soup/Stew     Potato     Carrot     Tomato     Garlic     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 6-8 servings

Number Of Ingredients 16



Spaghetti Sauce Chicken Afritada image

Steps:

  • In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft.
  • Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
  • Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes.
  • Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
  • Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.

1/4 cup vegetable oil
6 cloves garlic, finely chopped
2 medium onions, halved and sliced into thin half-moons
4 pounds bone-in, skinless chicken pieces
3 large potatoes, peeled, halved lengthwise, and quartered crosswise
2 large carrots, coarsely chopped
2 cups unsalted chicken broth or water
1 (24-ounce) jar spaghetti sauce
1/2 cup soy sauce
2 teaspoons granulated sugar
1 teaspoon freshly ground black pepper
2 small bay leaves
2 red bell peppers, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
2 tablespoons fish sauce, for serving (optional)
6-8 cups cooked white rice, for serving

CHICKEN & PASTA WITH MARINARA SAUCE

OMG! You've got to try this! My DH created this 10 years ago. I forgot how wonderful it tastes. There was a time where we had this at least once a week! I'm posting this in response to someone had 3 chicken breasts and wanted a quick and easy recipe that would feed 5. This will feed five, but they will be fighting over the leftovers (if there are any!).

Provided by Claudia Dawn

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chicken & Pasta With Marinara Sauce image

Steps:

  • In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
  • Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
  • Add spices and chicken chunks; cook through--about 10 minutes.
  • Add stewed Italian style tomatoes to chicken/Marinara sauce.
  • Simmer while cooking pasta according to package directions.
  • Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

Nutrition Facts : Calories 659.9, Fat 29.1, SaturatedFat 6.5, Cholesterol 95.5, Sodium 616.6, Carbohydrate 58.4, Fiber 4.4, Sugar 11.2, Protein 41.1

1/4 cup olive oil
2 cloves garlic, minced
1 small onion, chopped
2 teaspoons rosemary
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon marjoram
4 chicken breasts, cut in 2 ",cubes
2 (14 ounce) cans delmonte chunky style stewed tomatoes
8 ounces pasta (my favorite is pasta ruffles)
1/8 cup parmesan cheese

PASTA, CHICKEN & A CREAM SAUCE

Pasta with chicken in an onion and cream suace is simple and quick pasta full of rich flavours, brilliant for side dishes and main meals!

Provided by Elloisa

Time 40m

Yield Serves 4

Number Of Ingredients 14



Pasta, Chicken & a Cream Sauce image

Steps:

  • Using a heavey based frying pan, heat the oil and the butter and add the garlic to a low heat. After a minute add the chicken breasts to the pan and cook for 5 minutes on each side, or until the juices are no longer pink.
  • When ready, remove the chicken breast from the pan and slice diagonally into thin strips and set aside.
  • Meanwhile, add the onions to the used pan and cook gently for 5 mintues until they become soft.
  • Crumble the bouillon cube over the top and add the water. Bring to the boil and leave to simmer for around 10 minutes.
  • Once the liquid has reduced stir in the cream, milk, Parmesan and spring onions. Season to taste with salt and pepper. Boil once again then leave to simmer for around 10 minutes until the sauce has thickend.
  • While the sauce is thickening boil a pan of lightly salted water with a little olive oil. Add the fettuccine and cook for 5 minutes till tender yet still firm or to the guidlines on the packet. Drain and transfer to a warmed bowl. Layer the chicken slices over the top and once the sauce is ready pour over the top of the chicken. Garnish with parsely and serve.

1 tbsp olive oil
2 tbsp butter
4 boneless, skinless chicken breast
1 garlic clove, finely chopped
1 onion, chopped finely
1 chicken bouillon cube
125ml water
175ml milk
300ml double cream
6 spring onions, sliced diagonally
35g freshly grated Parmesan cheese
450g dried fettuccine
fresh leaf parsley, chapped to garnish
salt and pepper to season

BAKED CHICKEN WITH PASTA SAUCE

This easy Italian specialty makes a family-pleasing main course. Shared by Gert Kaiser of Kenosha, Wisconsin, it features delicious seasoned chicken breast halves in a flavorful pasta sauce and comes together in minutes.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 6



Baked Chicken with Pasta Sauce image

Steps:

  • In a shallow bowl, beat the egg. Place the bread crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Place in a 13x9-in. baking dish coated with cooking spray. , Bake, uncovered, at 400° for 20-22 minutes or until a thermometer reads 170° Pour pasta sauce over chicken. Sprinkle with cheese. , Bake 12-14 minutes longer or until sauce is bubbly and cheese is melted. Serve with pasta if desired.

Nutrition Facts : Calories 499 calories, Fat 14g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1369mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 5g fiber), Protein 49g protein.

1 large egg
1 cup seasoned bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)
1 jar (26 ounces) garden-style pasta sauce
1 cup shredded part-skim mozzarella cheese
Hot cooked pasta, optional

BAKED CHICKEN WITH PASTA SAUCE

This ia a simple chicken dish with lots of flavor, use your own favorite pasta sauce for this, Prego Traditional Pasta sauce works well with this --- for each extra pound chicken increase the sauce by 1 to 1-1/2 cups, remember to drain the fat completely before adding the sauce :)

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 7



Baked Chicken With Pasta Sauce image

Steps:

  • Set oven to 375 degrees F.
  • Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
  • Pat the chicken pieces dry using paper towels.
  • Season the chicken pieces with seasoned salt, black pepper and garlic power.
  • Place into the baking dish.
  • Bake for 30 minutes.
  • Drain any fat in the dish.
  • Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
  • Sprinkle Parmesan cheese over.
  • Serve with cooked spaghetti.

2 lbs chicken pieces
1 1/2 teaspoons seasoning salt (or to taste, can use white salt)
ground black pepper (to taste)
1 teaspoon garlic powder (optional)
2 cups prepared pasta sauce
8 ounces uncooked spaghetti (or use as much as desired)
1/2 cup parmesan cheese (optional or to taste)

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From bbcgoodfood.com


GARLIC CHICKEN PASTA RECIPE - KEY TO MY LIME
Garlic Chicken Pasta with an incredible garlic butter pasta sauce is the best quick and easy comfort food that you can have on the dinner table in less than 20 minutes!. Garlic Chicken Pasta. This is seriously one of the quickest and easiest dinners to make. Even with such a short cook time and such a small ingredient list, it looks and tastes like there was way more …
From keytomylime.com


CHICKEN SPAGHETTI - DINNER AT THE ZOO
Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray. Cook the spaghetti in a large pot of salted water according to package directions. Melt the butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
From dinneratthezoo.com


CHICKEN SPAGHETTI - CULINARY HILL
In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well. Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
From culinaryhill.com


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