One-Pot Chicken Spaghetti
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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marinate
1 hr
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Total Time
25 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
Italian
One-Pot Chicken Spaghetti
Description
One-Pot Chicken Spaghetti pairs bite-sized, marinated pieces of chicken breast with an assortment of savory ingredients including anchovies, sun-dried tomatoes, and green olives. These elements create a complex base enhanced by garlic and Italian seasoning. Fresh Roma tomatoes and a touch of red pepper flakes add brightness and mild heat.
The spaghetti cooks right in the seasoned chicken broth, which thickens into a flavorful sauce as it reduces. This method allows the pasta to soak up all the infused flavors while keeping the dish moist and cohesive. The addition of arugula at the end brings a peppery freshness to the finished plate.
Serve this dish as a standalone meal, perfect for those looking for a hearty pasta with contrasting savory and tangy notes. It's well suited for family dinners or casual gatherings. Variation in the protein or greens can be done according to taste and availability, and extra broth can be added if the pasta absorbs too quickly.
Marinating the chicken is recommended for enhancing flavor but can be skipped to save time. Leftovers store well refrigerated for several days and can be reheated easily. Anchovies and olives, while optional, contribute significant depth and should be included when possible.
Ingredients
- 1/2 pound chicken breast boneless and skinless, chopped into small bite-sized pieces
- 1 teaspoon Italian seasoning blend
- 2-3 garlic minced, cloves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil divided
- 1 ounce anchovies minced
- 1/4 cup sun-dried tomatoes chopped, drained of oil
- 1/2 cup green olives sliced
- 4 Roma tomato chopped
- 1/4 teaspoon red pepper flakes or to taste
- 2 1/4 cups chicken broth
- 8 ounces spaghetti pasta
- 2 cups arugula packed
Instructions
- Cut the 1/2 pound Chicken breast into small bite-sized pieces and place it into an airtight container. Add in minced 2-3 Garlic cloves, 1 teaspoon Italian seasoning blend, 1/2 teaspoon Kosher salt, 1/4 teaspoon Black pepper, and 1 tbsp of olive oil. (from the 2 tablespoons Olive oil)
- Mix thoroughly to combine. Set the lid on and refrigerate for at least 1 hour to marinate.
- Heat oil in a large pot over medium-high heat. Add chicken and cook until golden brown.
- Next, add in 1/4 cup Sun-dried tomatoes , 1 ounce Anchovies and 1/2 cup Sliced green olives, and cook, stirring frequently for 2-3 minutes.
- Stir in 4 Roma tomatoes (chopped), 1/4 teaspoon Red pepper flakes, and 2 1/4 cups Chicken broth. Bring it to a boil, then add in the 8 ounces Spaghetti pasta. Reduce the heat to a low, and simmer until pasta is done. It should take approximately 7-9 minutes, the liquid will reduce and thicken.
- Add more broth, as needed, if the pasta seems to dry up too quickly. Keep stirring frequently into the pot to avoid the pasta sticking to the bottom of the pan.
- Lastly add the 2 cups Packed arugula, and stir well until wilted.
- Remove from heat, taste, and adjust seasoning according to your taste. Serve immediately and enjoy!
Notes
- Marinate the chicken for at least one hour to deepen the flavor, though it can be skipped if short on time.
- Substitute arugula with spinach or other leafy greens if preferred.
- Use vegetable broth or water instead of chicken broth if necessary.
- Olives and anchovies add important savory notes but can be omitted if unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days; reheat thoroughly before serving.
- The dish can be frozen for up to 2 months; thaw in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 1090mg | 45% |
| Potassium | 889mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 988IU | 20% |
| Vitamin C | 23mg | 26% |
| Calcium | 82mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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