Italian Chicken Spaghetti
Delicious tomato-based sauce with chicken, english peas and spaghetti noodles, topped with cheese then baked. This Italian Chicken Spaghetti is a simple, made from scratch recipe that is always a hit in my house. Make ahead and freezer friendly.
Ingredients
- 2 chicken breasts
- 3 tablespoons oil
- 1 cup onion small diced
- 2 stalks celery small diced
- 4 cloves garlic minced
- 29 ounces tomato sauce
- 14.5 ounces petite diced tomatoes
- 1 cup english peas frozen
- 1 ½ - 2 teaspoons salt
- ¾ teaspoon pepper
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sugar
- ½ pound spaghetti noodles cooked al dente
- ¾ Cup pasta water optional
- 1 cup shredded cheddar cheese
- ¼ cup shredded parmesan cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Boil the chicken in water until fully cooked. Remove from the water and allow to cool. Once the chicken has cooled, shred and place in a large bowl.
- Heat a large pan over medium heat. Add in the oil. Once hot, add in the onions and celery. Sauté until tender. Add in the garlic and sauté for 30 seconds, or until fragrant.
- Add the tomato sauce, diced tomatoes, pasta water (if using), salt, pepper, sugar, garlic powder, oregano, basil and english peas to the pan. Simmer for 20 minutes.
- Place the noodles and sauce in the bowl with the chicken. Mix well.
- Preheat an oven to 350° F and lightly grease a 9x13 baking dish.
- Spread the pasta mixture evenly in the baking dish, sprinkle with parmesan cheese and shredded cheddar. Cover with foil and bake for 30-40 minutes. The sauce should be bubbly, and the cheese will be melted. Enjoy!
Tried this recipe?Let us know how it was!