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
- Creamy Mushroom Pasta
- Chicken Pasta of your dreams!
- Really Quick Broccoli Pasta
- Creamy Garlic Prawn Pasta
- Browse all pasta recipes
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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…
this was the best recipe. i doubled the artichokes cause i love them…. thanks so much for all of the great recipes
It’s such a versatile recipe isn’t it Liz, thanks so much for the feedback – N x
Another outstanding recipe! Followed your directions exactly! This recipe is a keeper for sure! Thanks again! Wish you had a cookbook!
I will have one coming soon Jude, stay tuned!! – N x
What can I use to skip the olives? I really hate the taste of olives but I would love to make this.
Hi Zhane, you can just leave them out or add some sun dried tomatoes in it’s place 🙂
This was even better than expected because I thought I had my hopes up! Made as is with a big handful of baby spinach and a generous teaspoon of freeze dried basil. And of course topped with freshly grated Parmesan 🙂 I divided the sauce in half before adding the noodles so I could freeze some for another day. Mine made 8 cups.
Perfect Nancy! I’m so glad you enjoyed it!
Wow! Best spaghetti I have EVER made! Thank you for the recipe.
WOOT! Great to hear Pat!
I made this today. I had a little tapenade left over and put it in there too. Used basil from my garden. I used Liberty Creek Pinot Griego. It is cheap but was spot on for me, I don’t like sweet wines. This was really good and quick.
Sounds like you nailed it Colette!
Fantastic! Once again absolutely delicious and super easy. I really love your recipes, thankyou
Wonderful to hear Esther, thanks so much – N x
How much is a serving, please?
Hi Jeannie, the whole recipe makes 4 generous servings – N x
OK – sooo – living alone and being pre-diabetic I will have to divide it out into 4 portions before I can know how much a portion is, and being so high-carb, divide THAT in half. I guess I’ll just skip it :'( Thank you for your time :-/
Why not try this with zucchini noodles to knock the carbs? The sauce is delicious!
Deeeeellliiiicccciiiioooouuuusss. Chilli flakes add a lovely kick. 😋
YES!!!!
Dear Nagi
Is there any substitute for canned tomatoes? I find they are too acidic and bitter plus they play havoc with my insides.! Absolutely love your blog and Dozer.
I had a glut of tomatoes so I roasted them & mashed them up a bit & used that instead of a tin. Makes them much sweeter. Or did you meant an alternative to any type of tomatoes?
Dear Esther,
Your suggestion to use roasted tomatoes sounds good but I would really like a completely different substitute and I just can’t think of anything! Thanks for your help.
Hi Norma, Yes our tinned tomatoes are bitter here too, I always need to balance with a little sugar. Unfortunately this one is based on that tomato sauce so there’s not really any other substitute!
Thank you Nagi for your advice. I’ll try sweetening the tomatoes which should take away some of the acidic taste. Your recipes and blog are the best!
Oh – did a 5 minute ‘research’ on Barilla, Italy and Australia some lovely chicken/pasta recipes I’ll also follow . . . . don’t think they would err . . . 🙂 !!
Has everyone been to Sicily and Sardinia this European summer just past ? Almost all my best buddies have posted the local. healthy, fun, easy lip-smacking modes of cooking ! Am certain some had chicken in it 🙂 !! I know it is no seafood plus cheese, but . . . oh dear !! . . . oh, I’d probably manage to throw some capers into the mix as well . . . easy – peasy and where is that bottle of local white . . .
I wish I was there!!
This reminds me of your bacon pasta which is a regular! My kids love Dozer as much as I do – never stop posting!!
Hi Anabelle! Funny you mention that bacon pasta, another reader said that’s a recipe she makes quite often too! 🙂 Glad you enjoy it – and no, I will never stop posting for as long as I’m physically able, I love what I do too much! N x
From what I understand, Italians would never eat chicken in their pasta. Maybe this dish could be renamed… something like “pasta schifo” might work.
That is NOT a nice thing to say David. If my recipes offend you, don’t read them!!! (PS To everyone else reading his comment, he said I should rename this “crap pasta”)
To David: You “understand” wrong. I have been to Italy and Italians DO eat chicken/pasta dishes. Ever heard chicken primavera? Chicken cacciatore? Etc. Sorry Nagi…he p*ssed me off something fierce. I couldn’t resist.
David,
I think one of the great delights of food blogs is that not every recipe has to be authentic to the Old Country. We are blessed with an abundance of variety of recipes that are sometimes convenient, or authentic or new and unusual combinations of ideas from all over the world. I’m actually a big fan of recipes like Mexican pizza or Kung Pao spaghetti, and I find it wonderful that I, an American woman of English descent can read an Italian-inspired recipe from an Australian of Japanese descent. What a world!
David, that was rude. This is a friendly good-natured forum/site. Please go somewhere they will put up with your ‘schifo’.
Nagi please know the vast majority of people appreciate the effort you put in to your delicious recipes. Thank you.
Hi Nagi, This looks yum, except am not a fan of artichokes. What can I sub with?
Hi Sameera! Sub with any antipasto type things that have a bit of a tangy or marinated bite to them. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables – the recipes I previously posted – would be 100% perfect too (in fact, probably the BEST!) N xx
If only ALL pets were so loved and tended…
I’m going to try this today with chunks of feta, pepperoncini, black olives, oregano…added to your list of goodies! If I’m not back tomorrow to report…I’m in a deliciousness coma. 😀
Mmmmmm….can I come over for dinner?? 😇
Ooo-0-o…careful Leah. Feta is Greek and might offend our culinary watchdog David. Maybe his comment should go in the “schifo” column.
LOL
Hey Nagi, do you have an idea how I could use fresh artichokes here? 🙂 I’ve never cooked them, but they are easier to find than canned ones in Peru.
Hi Ewa! I’m afraid I don’t. The tang from the flavour of marinated artichokes is part of the flavour base for the sauce in this one! I’ve added suggestions for alternatives though, if that helps. Sub with any antipasto type things that have a bit of a tangy or marinated bite to them. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables (see recipes I’ve previously posted) would be 100% perfect too (in fact, probably the BEST!) – N x
How do you think a couple if anchovy fillets would go in with the garlic to start the sauce?
I hope I am not stepping on toes here. Wash the chokes real well. Put them in a large pot and cover with water. Cook on medium heat for about 40-50 minutes. Each leaf has a bit of ‘meat’, but you want to get down to the ‘heart’ of the choke. Scoop away the thorny looking thistle stuff. You will see the heart. Trim stem away. Cut up hearts and place in bowl with some balsamic vinegar and let marinade covered for at least 8 hours. Two artichokes would give you enough for Nagi’s recipe. Btw: you can dip the leaves in a little mayo and eat the little bits of meat right off the leaf. They are yummy.