18 Tempting Chicken & Spaghetti Sauce Recipes

Unlock the secret to weeknight dinners that feel like a comforting hug with these 18 tempting chicken & spaghetti sauce recipes. Perfect for busy home cooks, each dish blends hearty chicken with rich, savory sauces for a quick, satisfying meal you’ll crave again and again.

Classic Chicken Spaghetti

For a comforting weeknight dinner that the whole family will love, this Classic Chicken Spaghetti delivers creamy, cheesy goodness in every bite. Tender shredded chicken and spaghetti are baked in a rich, homemade tomato cream sauce with melted cheddar on top. Follow these step-by-step instructions for a foolproof, crowd-pleasing casserole.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 35 minutes minutes

Ingredients

12 oz spaghetti
2 tbsp unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups low-sodium chicken broth
1 can (14.5 oz) petite diced tomatoes, undrained
1 cup heavy cream
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
3 cups shredded cooked chicken (from about 1 lb boneless skinless chicken breasts)
2 cups shredded sharp cheddar cheese, divided
1/3 cup grated Parmesan cheese

Instructions

Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions (usually about 8-9 minutes). Drain, reserving 1/2 cup pasta water if needed later. Do not rinse.
While pasta cooks, in a large oven-safe skillet or Dutch oven, melt butter over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Sprinkle flour over the onion mixture and stir constantly for 1 minute. Gradually pour in chicken broth while whisking to prevent lumps. Add undrained diced tomatoes, heavy cream, oregano, salt, and pepper. Whisk until combined and bring to a gentle simmer. Cook for 3-4 minutes, stirring often, until sauce thickens slightly.
Remove sauce from heat. Stir in shredded chicken, 1 1/2 cups of the cheddar cheese, and the Parmesan cheese until melted and well incorporated. Add the drained spaghetti and toss gently until evenly coated. If sauce seems too thick, add a few tablespoons of reserved pasta water.
Transfer the mixture to a 9×13-inch baking dish if not already in an oven-safe skillet. Spread evenly and top with remaining 1/2 cup cheddar cheese.

Bake uncovered on the middle rack for 20-25 minutes, until bubbly and the cheese is melted and lightly golden. Let rest for 5 minutes before serving. For a browner top, broil for 1-2 minutes at the end, watching carefully.

Scoop out generous portions to reveal a creamy, tomatoey sauce clinging to tender spaghetti and juicy chicken, with a crispy cheese crust on top. Serve with a simple green salad and garlic bread for a complete meal that feels both nostalgic and fresh.

Spicy Arrabiata Chicken Pasta

Get ready to bring bold Italian flavor to your weeknight dinner with this spicy Arrabiata chicken pasta. This dish features tender chicken breast and spaghetti tossed in a fiery tomato sauce with garlic and chili flakes. Follow these methodical steps for a restaurant-quality meal at home.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

Main Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken breast
1 tsp salt
1/2 tsp black pepper
4 cloves garlic, minced
1 tsp red chili flakes
1 (28 oz) can crushed tomatoes
1/2 cup chicken broth
1 tbsp tomato paste
1 tsp dried oregano
1/2 tsp sugar
12 oz spaghetti
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente, usually 10-12 minutes. Reserve 1/2 cup pasta water before draining.
While pasta cooks, place chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a rolling pin or meat mallet. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving for 5 minutes until golden brown. Flip and cook another 4-5 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 tbsp olive oil, then minced garlic and chili flakes. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Add crushed tomatoes, chicken broth, tomato paste, oregano, sugar, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens slightly.

Slice the cooked chicken into 1/2-inch thick strips. Add chicken and any accumulated juices to the sauce. Stir in 1/4 cup reserved pasta water to loosen sauce if needed.
Add drained spaghetti to the skillet and toss with tongs until fully coated. Cook for 1 minute to marry flavors. If sauce seems dry, add more pasta water a tablespoon at a time.
Remove from heat. Sprinkle fresh basil and Parmesan cheese over the top. Toss gently and serve immediately.

Hear the satisfying sizzle as the spicy sauce clings to every strand of spaghetti. The chicken remains juicy and tender, while the chili flakes provide a gentle heat that builds with each bite. For a creative twist, serve with a side of garlic bread to soak up every last drop of the robust sauce.

Creamy Tuscan Chicken Spaghetti

Many home cooks find themselves craving a rich, creamy pasta dish that feels both indulgent and achievable on a weeknight. This Creamy Tuscan Chicken Spaghetti delivers exactly that, with juicy chicken thighs, al dente spaghetti, and a luscious sun-dried tomato sauce studded with spinach and Parmesan. Follow each step carefully, and you'll have a restaurant-quality meal in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

1 ½ lbs boneless, skinless chicken thighs
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
8 oz spaghetti
2 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup sun-dried tomatoes in oil, drained and chopped
1 tsp dried Italian seasoning
½ tsp red pepper flakes (optional)
3 cups fresh spinach
½ cup grated Parmesan cheese

Instructions

Season the chicken thighs on both sides with salt and pepper.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet in a single layer. Cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent with foil.

Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1 minute until fragrant, stirring constantly.
Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Bring to a gentle simmer.
Let the sauce simmer for 3–4 minutes, stirring occasionally, until it thickens slightly. Tip: the sauce should coat the back of a spoon.

Add the fresh spinach to the skillet in handfuls, stirring until wilted, about 2 minutes.
Stir in the grated Parmesan until melted and smooth. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
Slice the cooked chicken thighs into strips or bite-sized pieces. Add the chicken and drained spaghetti to the skillet. Toss everything together until well coated. Taste and adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with extra Parmesan and fresh basil if desired. The creamy sauce clings to every strand of spaghetti, while the chicken stays tender and juicy. For a complete meal, pair with a crisp green salad and crusty bread to soak up every last drop.

Lemon Herb Chicken Spaghetti

Prepare to impress with this Lemon Herb Chicken Spaghetti, a light and refreshing take on pasta night that's perfect for warmer weather. The methodical approach ensures perfectly grilled chicken and a bright lemon garlic butter sauce that ties everything together. Let's get started.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 25 minutes minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp dried oregano

For the Pasta and Sauce

8 oz spaghetti
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup fresh lemon juice
1/2 cup chicken broth
1/4 cup heavy cream
1/2 tsp red pepper flakes (optional)
1/4 cup fresh parsley, chopped

Instructions

Preheat a grill or grill pan to medium-high heat (about 400°F). While it heats, pat the chicken breasts dry with paper towels. In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano. Rub the spice mixture all over the chicken, then drizzle with 1 tbsp olive oil and rub to coat.
Grill the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F. Tip: Use an instant-read thermometer to avoid overcooking. Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into strips.
While the chicken cooks, bring a large pot of salted water to a boil. Add 8 oz spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining. Drain the spaghetti and set aside.

In the same pot (or a large skillet), melt 3 tbsp unsalted butter over medium heat. Add 4 cloves of minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it brown. Tip: If using a skillet, ensure it's large enough to hold the pasta later.
Pour in 1/4 cup fresh lemon juice and 1/2 cup chicken broth. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom. Reduce heat to low and stir in 1/4 cup heavy cream and 1/2 tsp red pepper flakes (if using). Simmer for 1 minute to combine.
Add the drained spaghetti to the sauce and toss well to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached. Tip: The sauce will continue to absorb as it sits, so keep it slightly looser than you think.

Slice the rested chicken into strips across the grain. Top the spaghetti with the chicken and garnish with 1/4 cup fresh chopped parsley. Serve immediately.

Undeniably, the payoff is tender grilled chicken and spaghetti bathed in a silky lemon garlic sauce with a hint of cream. The fresh parsley adds a pop of color and herbaceous finish. For a fun twist, serve with a side of grilled asparagus or a simple arugula salad.

One-Pot Mexican Chicken Spaghetti

Even on the busiest weeknights, you can pull together a hearty, flavorful dinner with minimal cleanup. This one-pot Mexican chicken spaghetti combines savory ground chicken, al dente spaghetti, and a zesty salsa verde sauce with corn, black beans, and melted cheese. Follow these step-by-step instructions for a foolproof meal that’s ready in under 40 minutes.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

1 tbsp olive oil
1 lb ground chicken
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 cup salsa verde
4 cups low-sodium chicken broth
8 oz uncooked spaghetti, broken in half
1 cup frozen corn kernels
1 (15 oz) can black beans, drained and rinsed
1 cup shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges

Instructions

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb ground chicken and cook, breaking it apart with a spoon, until browned and no longer pink, about 5–6 minutes.
Add 1 diced yellow onion and cook until softened, about 3 minutes. Stir in 3 minced garlic cloves, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.

Pour in 1 cup salsa verde and 4 cups low-sodium chicken broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil.
Add 8 oz uncooked spaghetti (broken in half), pressing them into the liquid so they are mostly submerged. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until spaghetti is tender and most liquid is absorbed. Tip: Stir once or twice to prevent sticking; the pasta will absorb most of the liquid.
Stir in 1 cup frozen corn and 1 can (15 oz) drained and rinsed black beans. Cook for 2 minutes until heated through. Tip: Frozen corn adds sweetness and texture; no need to thaw first.

Remove pot from heat. Sprinkle 1 cup shredded Mexican blend cheese evenly over the top. Cover and let sit for 2 minutes until cheese melts. Tip: Letting it rest off the heat prevents the cheese from becoming greasy and ensures even melting.
Garnish with 1/4 cup chopped cilantro and serve with lime wedges for squeezing over each portion.

Make this dish your own by swapping in ground turkey or beef, or add a diced jalapeño for extra heat. The creamy, cheesy sauce coats every strand of spaghetti, while the corn and beans add pops of sweetness and heartiness. It’s a complete meal in one pot—perfect for busy families.

Chicken Marsala Spaghetti

Once you master this comforting Chicken Marsala Spaghetti, you'll have a go-to weeknight meal that feels special but comes together in under an hour. Tender chicken cutlets, earthy mushrooms, and a rich Marsala wine sauce coat every strand of spaghetti.

Serving: 4 | Prep Time: 15 minutes minutes | Cooking Time: 30 minutes minutes

Ingredients

For the Chicken and Pasta

8 oz spaghetti
1 lb boneless skinless chicken breasts (about 2)
0.5 tsp salt
0.25 tsp black pepper
0.5 cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter

For the Marsala Sauce

8 oz cremini mushrooms, sliced
2 cloves garlic, minced
1 cup Marsala wine (dry or sweet, depending on preference)

0.75 cup chicken broth
0.5 cup heavy cream
2 tbsp fresh parsley, chopped
0.25 cup grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta water, then drain and set aside.
While pasta cooks, prepare chicken: Slice each breast in half horizontally to create 4 thin cutlets. Season both sides with salt and pepper. Place flour on a plate and dredge each cutlet, shaking off excess.
In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Cook cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.

In the same skillet, add remaining 1 tablespoon butter. Sauté mushrooms over medium-high heat, stirring occasionally, until they release moisture and turn golden, about 5-6 minutes. (Tip: Don't crowd the pan; cook in batches if needed.)
Add minced garlic and cook for 30 seconds until fragrant. Pour in Marsala wine, scraping up browned bits. Let it simmer for 2 minutes until reduced by half.
Stir in chicken broth and heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until sauce thickens slightly. (Tip: For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in.)

Slice the cooked chicken into strips. Return chicken and any juices to the skillet. Add drained spaghetti and toss to coat, using reserved pasta water if needed to loosen. (Tip: Toss over low heat to emulsify the sauce.)
Remove from heat. Stir in parsley and Parmesan cheese. Serve immediately with extra Parmesan on the side.

Bring a forkful of silky pasta, tender chicken, and mushrooms coated in a creamy, wine-kissed sauce to your lips, and you'll understand why this dish is a classic. For an elegant touch, garnish with fresh parsley and serve with a crisp green salad.

BBQ Chicken Spaghetti

A smoky, tangy twist on classic comfort food, BBQ Chicken Spaghetti combines tender smoked chicken, al dente spaghetti, and a rich tomato-based sauce with a hint of barbecue sweetness. This dish is perfect for summer grilling and comes together with a refreshing side of creamy coleslaw.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Smoked Chicken

2 boneless, skinless chicken breasts (about 1.5 lbs total)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

For the BBQ Tomato Sauce

2 tbsp unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup ketchup
1/2 cup water
3 tbsp apple cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for heat)
1/2 tsp salt

For the Pasta and Assembly

12 oz spaghetti
1 tbsp olive oil
1/2 cup reserved pasta water
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh parsley (for garnish)

For the Coleslaw (optional, for serving)

3 cups shredded coleslaw mix (cabbage and carrots)
1/3 cup mayonnaise
1 tbsp apple cider vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp black pepper

Instructions

Preheat your smoker to 225°F using your favorite wood chips (hickory or applewood work well).

Rub the chicken breasts with 2 tbsp olive oil, then season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
Place the seasoned chicken in the smoker and cook until the internal temperature reaches 165°F, about 40-50 minutes. (Tip: Use an instant-read thermometer to check doneness without cutting into the meat.)
Once smoked, transfer chicken to a cutting board and let rest for 5 minutes. Shred the chicken with two forks and set aside.

While the chicken smokes, prepare the BBQ tomato sauce. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add 2 cloves minced garlic and cook for 30 seconds until fragrant.
Stir in 1 cup ketchup, 1/2 cup water, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp cayenne pepper (if using), and 1/2 tsp salt. Bring the sauce to a simmer.

Reduce heat to low and let the sauce simmer, stirring occasionally, for 15 minutes until thickened slightly. (Tip: If the sauce becomes too thick, thin it with a tablespoon of water at a time.)
Meanwhile, cook the spaghetti. Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup pasta water before draining.
Drain the spaghetti and toss with 1 tbsp olive oil to prevent sticking.

Add the shredded smoked chicken to the BBQ sauce and stir to combine. Cook over low heat for 2-3 minutes to meld flavors.
Add the drained spaghetti to the sauce and chicken mixture. Toss well, adding reserved pasta water a little at a time if needed to loosen the sauce. (Tip: The pasta water helps the sauce cling to the spaghetti.)
Stir in 1/2 cup shredded cheddar cheese until melted and evenly distributed.

For the coleslaw (if serving), in a medium bowl whisk together 1/3 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Add 3 cups coleslaw mix and toss to coat. Refrigerate until ready to serve.
Plate the BBQ Chicken Spaghetti and top with chopped fresh parsley. Serve alongside the coleslaw.

BBQ Chicken Spaghetti delivers a delightful contrast of textures: tender shredded chicken, firm pasta, and a creamy, crunchy coleslaw on the side. For a fun twist, serve it on a bun as a BBQ chicken spaghetti sandwich—just pile it high and enjoy the smoky, tangy goodness.

Chicken Alfredo Spaghetti

Let's dive into a rich and creamy Chicken Alfredo Spaghetti that's perfect for a comforting weeknight dinner. This recipe walks you through each step to achieve a silky, indulgent sauce coating tender chicken and perfectly cooked spaghetti.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main Ingredients

8 oz spaghetti
1 lb boneless skinless chicken breast
1 tbsp olive oil
3 cloves garlic, minced

Alfredo Sauce

1/2 cup unsalted butter
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional)

Instructions

Fill a large pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat.

Add the spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining. Drain spaghetti and set aside.
While pasta cooks, slice the chicken breast horizontally into two thin cutlets. Pat dry with paper towels. Season both sides with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken cutlets and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes, then slice into strips.

In the same skillet, reduce heat to medium. Add butter and melt, scraping up any browned bits. Add minced garlic and sauté for 1 minute until fragrant but not browned.
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Remove skillet from heat. Gradually whisk in Parmesan cheese until smooth and melted. If the sauce seems too thick, stir in reserved pasta water 1 tablespoon at a time until desired consistency.

Return the cooked spaghetti and sliced chicken to the skillet. Toss well to coat evenly. Season with additional salt and pepper if needed.
Serve immediately garnished with extra Parmesan and a sprinkle of nutmeg (if using).

Keep in mind that the sauce will continue to thicken as it cools, so serve promptly. The creamy Alfredo coats every strand of spaghetti, while the tender chicken adds satisfying protein. For a fresh twist, try adding steamed broccoli or sautéed mushrooms in step 8.

Thai Peanut Chicken Spaghetti

Many home cooks shy away from Thai-inspired dishes, fearing complicated ingredients. This Thai Peanut Chicken Spaghetti simplifies the process using everyday spaghetti and a quick, from-scratch peanut sauce that's both spicy and nutty. Follow these step-by-step instructions for a weeknight dinner that delivers bold, authentic flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Chicken & Pasta

8 oz spaghetti
1 lb boneless skinless chicken breasts, sliced into 1/2-inch strips

1 tbsp vegetable oil
1/4 tsp salt
1/4 tsp black pepper

Peanut Sauce

1/3 cup creamy peanut butter
3 tbsp soy sauce
2 tbsp fresh lime juice (from 1 lime)
1 tbsp brown sugar
1 tsp sriracha (or more for extra heat)
1/4 cup warm water

For Serving

1/4 cup chopped fresh cilantro
2 green onions, sliced

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain spaghetti and set aside.
While pasta cooks, make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha, and warm water until smooth. Set aside. Tip: If the sauce thickens, thin with a tablespoon of warm water at a time.
Season chicken strips with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer; cook without stirring for 3 minutes until browned. Flip and cook another 3-4 minutes until cooked through (internal temperature 165°F). Transfer to a plate.

Reduce heat to medium-low. Pour peanut sauce into the same skillet and stir, scraping up any browned bits. Cook for 1 minute until bubbly. Tip: Use a wooden spatula to release the fond—it adds flavor.
Add cooked spaghetti and chicken back to the skillet. Toss with tongs until evenly coated, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Tip: Don't add all the water at once; you want a clingy sauce, not a thin one.
Divide among plates and top with cilantro and green onions. Serve immediately.

Luscious peanut sauce clings to each strand of spaghetti and tender chicken strips, delivering a perfect balance of spicy, salty, and tangy. For added crunch, garnish with crushed peanuts or serve with a side of cucumber salad.

Chicken Puttanesca Spaghetti

When you're craving a bold, umami-packed pasta dish that comes together in under an hour, this Chicken Puttanesca Spaghetti is your answer. Juicy chicken thighs are seared until golden, then simmered in a savory sauce of anchovies, capers, and olives—classic puttanesca flavors that cling to every strand of spaghetti. This recipe breaks down each step so you can nail it on the first try.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main

1 1/2 lbs boneless skinless chicken thighs
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
4 cloves garlic, thinly sliced
4 anchovy fillets packed in oil, drained and chopped
1/2 tsp red pepper flakes
1/2 cup dry white wine
1 (28 oz) can crushed tomatoes
1/2 cup pitted Kalamata olives, halved
3 tbsp capers, drained
1 lb spaghetti
1/4 cup fresh parsley, chopped

For serving

Grated Parmesan cheese (optional)

Instructions

Pat the chicken thighs dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Place the chicken thighs in the skillet in a single layer (work in batches if needed) and cook without moving until golden brown, about 5 minutes per side. Transfer to a plate and set aside.

Reduce heat to medium and add the sliced garlic, chopped anchovies, and red pepper flakes to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer until reduced by half, about 2 minutes.
Add the crushed tomatoes, halved olives, and capers. Stir to combine, then nestle the chicken thighs back into the sauce, including any juices from the plate.

Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally. The chicken should be tender and cooked through.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
Remove the chicken from the sauce and place it on a cutting board. Let rest for 2 minutes, then shred or slice into bite-sized pieces.

Add the cooked spaghetti to the skillet with the sauce. Toss over medium heat, adding reserved pasta water a little at a time if needed to loosen the sauce. Cook for 1-2 minutes until the pasta is well coated.
Stir in the shredded chicken and half of the chopped parsley. Taste and adjust seasoning if needed.
Serve immediately, topped with remaining parsley and grated Parmesan cheese if desired.

Make sure to keep a little pasta water on hand—it’s the secret to silky sauce that clings to every strand. The briny olives and capers cut through the richness of the chicken, while the anchovies melt into a background hum of umami. For a crunchy twist, sprinkle toasted breadcrumbs over the top right before serving.

Chicken Bolognese Spaghetti

Just picture a bowl of perfectly cooked spaghetti topped with a rich, slow-simmered meat sauce that's hearty and full of flavor. This Chicken Bolognese uses lean ground chicken, finely chopped vegetables, and a long simmer to develop that deep, comforting taste. Follow along step by step, and you'll have a restaurant-quality weeknight dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

2 tbsp olive oil
1 medium onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
1 lb ground chicken
1 tsp salt
1/2 tsp black pepper
1/2 cup dry white wine
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 cup whole milk
1 lb spaghetti
Freshly grated Parmesan cheese for serving

Instructions

Heat 2 tablespoons olive oil in a large Dutch oven or heavy pot over medium heat. Add the finely diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Tip: Finely dice the veggies so they melt into the sauce.
Add the minced garlic and cook for 1 minute until fragrant.
Increase heat to medium-high. Add the ground chicken, salt, and pepper. Break the meat apart with a wooden spoon. Cook until no longer pink, about 5 minutes.

Pour in 1/2 cup dry white wine. Stir and scrape up any browned bits from the bottom. Let the wine simmer until reduced by half, about 2-3 minutes.
Add the crushed tomatoes, tomato paste, oregano, and basil. Stir well. Tip: Tomato paste adds depth; cook it with the tomatoes for a minute before adding liquid.
Reduce heat to low. Stir in 1/2 cup whole milk. This tenderizes the meat and balances acidity. Simmer uncovered for 30 minutes, stirring occasionally. The sauce should be thick and bubbly. Tip: A slow simmer develops flavor; don’t rush.

While the sauce simmers, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
Add the drained spaghetti to the pot of sauce. Toss over low heat, adding a splash of pasta water if needed to loosen the sauce. Serve immediately with freshly grated Parmesan.

Don't be surprised if this becomes your go-to spaghetti sauce. The ground chicken keeps it lighter than traditional beef, but the long simmer and touch of milk give it a silky, luxurious texture. Serve it with a crisp green salad and crusty bread for a complete meal that feels special any night of the week.

Greek Lemon Chicken Spaghetti

You know those weeknight dinners that taste like a vacation? This Greek Lemon Chicken Spaghetti brings bright Mediterranean flavors to your table in under 40 minutes. The tangy lemon-oregano sauce coats tender chicken and spaghetti, while cool cucumber and salty feta add freshness in every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Pasta and Sauce

12 oz spaghetti
3 tbsp unsalted butter
4 cloves garlic, minced
1/4 cup fresh lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

For Topping

1/2 cup crumbled feta cheese
1/2 cup diced cucumber
1/4 cup sliced Kalamata olives

Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain.

While the pasta cooks, season both sides of the chicken breasts with 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a plate and tent with foil.
Reduce the heat to medium. Melt 3 tbsp butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.

Stir in 1/4 cup lemon juice, 1 tsp lemon zest, 1 tsp dried oregano, 1/2 cup chicken broth, and 1/2 cup heavy cream. Bring to a simmer and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
Whisk in 1/4 cup Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce seems thick, add a splash of reserved pasta water.
Add the cooked spaghetti to the skillet and toss to coat evenly in the sauce. Cook for 1–2 minutes, allowing the pasta to absorb some sauce.

Slice the rested chicken into strips. Serve the spaghetti topped with chicken, crumbled feta, diced cucumber, sliced olives, and a sprinkle of fresh parsley.

Zip through this dish and you get layers of texture: silky lemon-kissed spaghetti, juicy chicken, creamy feta, and cool cucumber crunch. For a light summer meal, serve with a side of crusty bread to soak up any extra sauce—or go Greek and add a dollop of tzatziki on top.

Chicken Carbonara Spaghetti

You think carbonara is just for special occasions? Not with this quick weeknight-friendly chicken carbonara spaghetti that swaps guanciale for everyday chicken bacon. The key is low heat when mixing the egg yolk sauce into the hot pasta—think of it as gently coaxing it into creaminess.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

12 oz spaghetti
2 tbsp olive oil
8 oz chicken bacon (or regular bacon, diced)
2 large egg yolks
2 large whole eggs
1 cup finely grated Pecorino Romano cheese
1 tsp freshly ground black pepper
1/2 tsp salt (for pasta water)
Reserved pasta water (as needed)

Instructions

Fill a large pot with 4 quarts of water, add 1/2 tsp salt, and bring to a rolling boil over high heat.
While water boils, whisk together 2 egg yolks, 2 whole eggs, 1 cup grated Pecorino, and 1 tsp black pepper in a medium bowl until smooth. Set aside near the stove.

Add 12 oz spaghetti to boiling water and cook until al dente (about 1 minute less than package directions, usually 8-9 minutes). Reserve 1 cup pasta water before draining.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced chicken bacon and cook, stirring occasionally, until crispy, about 5-6 minutes. Reduce heat to low.
Drain the spaghetti (do not rinse) and add it directly to the skillet with the bacon. Remove skillet from heat.

Pour the egg-cheese mixture over the spaghetti and toss quickly and continuously with tongs for about 1 minute. The residual heat will cook the eggs—if the sauce looks clumpy, add reserved pasta water 1 tablespoon at a time while tossing until creamy.
Serve immediately in warm bowls, garnishing with extra Pecorino and black pepper if desired.

Expect a sauce that coats each strand with silky richness, punctuated by salty, crispy bacon bits. For a fresh twist, add a handful of baby arugula right before serving—it wilts slightly and cuts the richness.

Honey Garlic Chicken Spaghetti

Ever since I discovered the magic of honey garlic sauce, my weeknight dinners have never been the same. This Honey Garlic Chicken Spaghetti brings together tender chicken thighs, slurpable spaghetti, and a savory-sweet glaze that’s pure comfort. A sprinkle of sesame and a dash of soy sauce make every bite irresistibly Asian-inspired.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

1 lb boneless skinless chicken thighs
8 oz spaghetti
1/4 cup honey
3 tbsp soy sauce
2 cloves garlic, minced
1 tbsp sesame oil
1 tbsp vegetable oil
1 tbsp sesame seeds
2 green onions, sliced
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.

While pasta cooks, pat chicken thighs dry with paper towels and season both sides with salt and pepper.
In a small bowl, whisk together honey, soy sauce, and minced garlic. Set the honey garlic sauce aside.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs in the skillet in a single layer—do not overcrowd (cook in batches if needed). Cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and let rest 5 minutes, then slice into bite-sized strips.
Reduce skillet heat to medium and add sesame oil. Scrape up any browned bits from the bottom of the pan. Pour in the honey garlic sauce and bring to a simmer. Cook for 2 minutes, stirring occasionally, until slightly thickened.
Add the cooked spaghetti to the skillet and toss with the sauce. If the sauce is too thick, add reserved pasta water 1/4 cup at a time until the sauce coats the pasta nicely.
Return sliced chicken to the skillet and toss everything together over low heat for 1 minute to rewarm. Sprinkle with sesame seeds and sliced green onions before serving.
Tip: For even more flavor, let the chicken marinate in the sauce for 15 minutes before cooking. Tip: Patting the chicken dry ensures a better sear. Tip: Reserve pasta water before draining—it's liquid gold for adjusting sauce consistency.

Guess what? The noodles soak up that glossy honey garlic sauce like a dream, while the chicken stays juicy from the quick sear. For an extra crunch, toast the sesame seeds in a dry pan first. This dish is also fantastic served over steamed rice or with a side of roasted broccoli for a complete meal.

Chicken Marinara Spaghetti

Here's a family-style Chicken Marinara Spaghetti that brings juicy chicken meatballs, al dente spaghetti, and a rich homemade marinara together in one comforting bowl. Perfect for busy weeknights, this recipe walks you through every step with clear, beginner-friendly guidance.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

1 lb ground chicken
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil
1 small onion, diced
1 can (28 oz) crushed tomatoes
1 tsp dried basil
1/2 tsp sugar
12 oz spaghetti
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese (for serving)

Instructions

In a large bowl, combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1/4 cup Parmesan, 1 large egg, 1 minced garlic clove, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. Mix gently until just combined; do not overwork.
Form the mixture into 20–24 small meatballs, about 1 inch in diameter.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer; cook for 6–8 minutes, turning occasionally, until browned on all sides. (Tip: Don't overcrowd the pan—cook in batches if needed for even browning.)
Transfer meatballs to a plate; set aside. In the same skillet, add 1 diced onion and remaining 1 minced garlic clove; cook over medium heat for 3–4 minutes, until onion is translucent, scraping up browned bits from the bottom.
Pour in 1 can (28 oz) crushed tomatoes, 1 tsp dried basil, 1/2 tsp sugar, and 1/2 tsp salt. Stir, then bring to a simmer. (Tip: The sugar balances acidity—adjust to your taste if your tomatoes are already sweet.)
Return meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 10 minutes, until meatballs are cooked through (internal temperature 165°F).
Meanwhile, cook 12 oz spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Drain spaghetti and add to the skillet with the meatballs and sauce. Toss gently, adding reserved pasta water a splash at a time if the sauce is too thick. (Tip: The starchy water helps the sauce cling to the pasta.)
Serve in bowls, topped with 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan.

Here, the tender meatballs soak up the herby marinara while the spaghetti stays perfectly coated. For a twist, swap in whole-wheat pasta or add a pinch of red pepper flakes for heat. Either way, it's a cozy dinner the whole family will love.

Cajun Chicken Spaghetti

Your journey to a spicy, creamy weeknight dinner starts with this Cajun Chicken Spaghetti. I'll guide you through each step to ensure perfectly seared chicken, tender pasta, and a rich, velvety sauce that clings to every strand.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Dish

1 lb spaghetti
2 boneless skinless chicken breasts (about 1 lb total)
2 tbsp Cajun seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 cups heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil and cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
While pasta cooks, place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Pat dry.
In a small bowl, combine Cajun seasoning, salt, and black pepper. Sprinkle evenly over both sides of chicken, pressing to adhere.
In a large skillet, heat olive oil over medium-high heat until shimmering. Add chicken and cook 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Reduce heat to medium. Add butter to the same skillet. Once melted, add sliced bell peppers and onion. Cook, stirring occasionally, 5 minutes until softened and lightly charred.
Add minced garlic and cook 1 minute until fragrant, stirring constantly to prevent burning.
Pour heavy cream and chicken broth into the skillet. Bring to a simmer, scraping up browned bits from the bottom. Let simmer 3 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed (remember the chicken is well-seasoned).
Slice the cooked chicken into 1/2-inch strips. Add chicken and any accumulated juices to the sauce. Stir to coat.
Add the drained spaghetti to the skillet. Toss with tongs to combine, adding reserved pasta water a few tablespoons at a time if sauce is too thick. Cook 1 minute to heat through.
Serve immediately, garnished with fresh parsley.

Rich, creamy sauce clings to every strand of spaghetti while the Cajun-spiced chicken adds a satisfying kick. For extra heat, serve with hot sauce on the side or top with sliced andouille sausage for a heartier meal.

Chicken Pesto Spaghetti

This Chicken Pesto Spaghetti is the perfect weeknight dinner when you want something fresh, fast, and flavorful. With grilled chicken, a no-cook basil pesto, and bursts of cherry tomatoes, it's a complete meal in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Pesto

2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Chicken and Pasta

2 boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
12 oz spaghetti
1 cup cherry tomatoes, halved
1/4 cup pine nuts, toasted (for garnish)
Fresh basil leaves (for garnish)

Instructions

Make the pesto: In a food processor, combine 2 cups basil leaves, 1/2 cup Parmesan, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until coarsely chopped.
With the processor running, slowly drizzle in 1/2 cup olive oil until smooth. Scrape down sides as needed. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
Prepare the chicken: Pat 2 chicken breasts dry with paper towels. Brush with 1 tablespoon olive oil, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Grill the chicken: Preheat a grill or grill pan over medium-high heat (about 400°F). Grill chicken for 5-7 minutes per side, until the internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips.
Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta water before draining.
Combine: In a large bowl, toss the drained spaghetti with the prepared pesto. Add 1/4 cup reserved pasta water or more if needed to loosen the sauce.
Add tomatoes and chicken: Gently fold in halved cherry tomatoes and sliced grilled chicken.
Serve: Divide among plates. Garnish with toasted pine nuts and fresh basil leaves.

Ready to enjoy a bowl of summer simplicity. The pesto clings to every strand of spaghetti, while the juicy tomatoes and tender chicken add texture. Serve with extra Parmesan on the side if you like, or try adding a squeeze of lemon for brightness.

Chicken Vodka Sauce Spaghetti

Despite the name, chicken vodka sauce spaghetti is a comforting, restaurant-quality pasta dish that's surprisingly easy to make at home. The vodka doesn't make it boozy—it actually helps unlock deeper flavors from the tomatoes and cream. Follow these steps precisely for a silky, blush-colored sauce that clings perfectly to every strand of spaghetti.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

For the Vodka Sauce

2 tbsp unsalted butter
3 cloves garlic, minced
1/2 cup vodka
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

For the Pasta

12 oz spaghetti
1 tbsp salt (for pasta water)

For Garnish

2 tbsp fresh basil, chopped
extra Parmesan for serving

Instructions

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt.
Add 12 oz spaghetti and cook until al dente (1 minute less than package directions, about 9 minutes). Reserve 1 cup pasta water before draining.
Meanwhile, pat 1 lb chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Reduce heat to medium. Add 2 tbsp butter and 3 minced garlic to the same skillet; cook 30 seconds until fragrant.
Pour in 1/2 cup vodka. Simmer for 2 minutes, scraping up browned bits, until reduced by half.
Add 1 can crushed tomatoes and 1/2 tsp salt. Stir, bring to a simmer, and cook for 10 minutes, stirring occasionally.
Reduce heat to low. Stir in 1/2 cup heavy cream and 1/2 cup Parmesan until smooth.
Slice the cooked chicken into strips and add to the sauce along with any accumulated juices.
Toss in the drained spaghetti. If sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency. Pro tip: The starch in the water helps the sauce cling to the pasta.
Taste and adjust salt. For heat, stir in 1/4 tsp red pepper flakes. Garnish with fresh basil and extra Parmesan.

Let the pasta rest for one minute so the sauce absorbs into the spaghetti—this is the key to that 'chef's kiss' texture. Serve in shallow bowls with a crisp side salad and crusty bread for a date-night dinner that feels way more indulgent than it is.

Conclusion

Just imagine the comforting combination of tender chicken and rich spaghetti sauce in these 18 recipes. Whether you’re craving a classic or something new, there’s a dish here for you. Try one tonight, then leave a comment sharing your favorite. And don’t forget to pin this article on Pinterest for later!

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