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 a Sicilian Chicken Spaghetti for no other reason than to add a little za 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;
using wine 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!)
Basil is 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 this is 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 the creamy shredded chicken alfredo pasta I shared a few months ago – huge reader fave!
I think you’ll like that there’s no chopping called 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 Chili to Shredded Beef Ragu, to shredded chicken tacos and nachos, the reason I’m such a fan is because I 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
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Sicilian Chicken Spaghetti
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:
Nutrition Information:
Life of Dozer
When he fell asleep while protecting his valuables…
Friday night, end of Nov. So nice to have such a delicious dinner when the days are getting grey. The flavours were scrumptious and it was easy to make.
Love this dish! So easy and delicious
I was scrolling through your pasta recipes when this caught my eye. Made a couple of changes based on what was in the fridge. Used asparagus instead of artichokes and baby spinach instead of basil. I also chopped up a few spring onions that were starting to look a little sad. Final product was fantastic. Full of flavour. Will be having this again…and again!
Really Lovely dish and so easy! The flavour is amazing!
I didnt have artichokes so used sundried tomatoes and added and cooked sliced onion to the garlic bit.
This is similar to what I make when I have nothing else in the house. I will do your version because you always have the spices just right! Mmmm I might make this right now for brunch (I missed breakfast and it’s almost 11 am!) Kisses to Dozer and hugs Nagi!!
Amazing! So easy and delicious. This looks and tastes restaurant quality. My pickypants boyfriend loves it, and that’s saying a lot!
Excellent and so easy! Even my pickypants boyfriend loved it. I’ll make this over and over!
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. Xx
OMG! So simple both cooking method and ingredients but SOOO yummy. Definitely will be a often repeated dish. Thank you, Nagi.
This is a family favorite since the first time I made it. Absolutely delicious ❣️❤️
This is delicious. I sometimes use mushrooms in place of chicken and it’s a family fave now!!
My chicken ended up raw after the 1.5 minutes on each side. Anyone else found this to be an issue?
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 raw
Then cook it for longer, or turn the heat up. It’s not rocket science.
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!!!
Thank you Rasha!! N x
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.
Whatttt ???? No Anchovies ????
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!! Yay
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!
Wow we just loved this very yummy dish. We both made it in no time. So tasty. We will use roasted capsicums next time in stead of artichoke. Personal decision. Love all your recipes. Getting through them slowly all 10 out of ten. Thank you
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 🙂
I’m so glad you love it Karen!! Thanks so much!! N x
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!!