Description
Creamy Tomato Chicken Spaghetti is a rich and satisfying pasta dish featuring tender chicken in a velvety tomato-cream sauce, tossed with spaghetti and finished with Parmesan and herbs. It’s a comforting, easy-to-make family favorite.
Ingredients
Units
Scale
- 12 oz spaghetti
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (15 oz) can crushed tomatoes or tomato puree
- 1/2 cup heavy cream
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/3 cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook spaghetti in salted boiling water until al dente. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and sauté chicken until golden and cooked through, about 5–6 minutes per side. Remove and slice.
- In the same skillet, add more oil if needed and sauté onion until soft, about 3–4 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in crushed tomatoes, basil, and oregano. Simmer for 5–10 minutes.
- Reduce heat and stir in heavy cream. Simmer for 3–4 minutes until slightly thickened.
- Add spaghetti and sliced chicken back into the skillet. Toss to combine and heat through.
- Top with grated Parmesan and garnish with fresh herbs. Serve warm.
Notes
- Use penne or fettuccine for variation.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Replace cream with half-and-half or a plant-based cream for a lighter option.
- Add red pepper flakes for heat.
- Blend canned diced tomatoes if a smoother sauce is preferred.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 7g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg