Spaghettini Chicken Recipe -
Spaghettini Chicken Recipe
  • READY IN 35 mins

Spaghettini Chicken

Recipe by  

"This is a copy-cat recipe I created from a restaurant in the Bay Area. It's a soupy sauce, not a thick one. It's a nice change."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat olive oil in a large saucepan over medium heat; saute onion and garlic until onion is translucent.
  2. Stir in broth and tomatoes; sprinkle basil into sauce and season with salt and pepper to taste. Simmer for 15 minutes over medium-low heat.
  3. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place pasta into serving bowls.
  4. Place cooked chicken in sauce to heat through; drop in spinach just before serving to cook for 2 to 3 minutes.
  5. Spoon sauce over hot pasta and sprinkle with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2007

Tasty and different. I did make some alterations to this recipe. I threw the onion and garlic in olive oil with chicken breast strips and cooked until the chicken was cooked. Then I added only two cups of chicken broth with diced tomatoes, drained, and added Italian spice blend and garlic spice blend. I cooked this down a bit before adding about six ounces of spinach. After the spinach wilted, I added a small amount of corn starch and water to thicken it just a touch. I served it with an herbed brown rice pilaf and sprinkled feta on top. It was fantastic and so far from ordinary. It looked beautiful too. I might serve this the next time I have company. Thanks for the recipe.

Most Helpful Critical Review
Apr 09, 2009

I found this recipe to be very bland. I used 2 cups of broth & can't imagine using more...I even tried to thicken it up with cornstarch but it was still very liquidy. I used fresh basil and 3 handfuls of spinach but other than that, I followed the recipe to the tee. Next time, I will season the chicken, add more onion, add green pepper, and less chicken broth. It was very attractive with the wilted spinach. I will make this again with more seasoning.

Jan 01, 2009

Great recipe! I do it all in ONE POT which is really nice. I saute onions and garlic in olive oil with salt and pepper, add the meat (I now use Italian Turkey Sausage instead of chicken) and cook until browned. Then I add the tomatoes, basil, broth and pasta (I use rotini now - easier to eat with a spoon) and simmer until the pasta is done. Then I add almost a whole bag of fresh spinach until it wilts and serve. (don't do the cheese b/c of a dairy allergy). My 2 and 5 year olds love it and my husband and I do to. Tastes great and you can't beat a one-pot meal!

May 29, 2004

Very interesting, light Italian flavor. It's so quick and easy, too, especially if you cook the chicken the night before. My only problem is it's a bit of a trick to eat; you need a fork for the pasta and a spoon for the sauce. My 2-year-old (who loved it, by the way) ate all her noodles and then dipped her breadsticks in the sauce to soak it up. :) In the future, I think I will cook the pasta right in the sauce to save a step and a clean pan. I may also add a can of tomato paste to make it slightly thicker.

Oct 18, 2006

Very tasty. I added a little bit of cornstarch and broth mixture to the broth in my skillet. It helped to thicken it up a bit. That would be the only thing I would do in the future.

Sep 28, 2008

This was SO good! I made modifications based on previous reviews and what I had on hand. Here are the modifications I made: Used 2 cups broth, 1 can whole tomatoes drained and cut in half plus a heaping half teaspoon italian seasoning, used 2 leaves fresh basil chopped, only about 1/2 a large onion. I also added the pasta (1/2 box whole wheat linguine) right to the pot a few minutes after i added the tomatoes and broth and simmered on low for probably 20-25 min. the pasta was done perfectly al dente. I used about 3/4 a bag of pre washed baby spinach, and shredded about 3/4 of a chicken i had baked yesterday. I topped with parmesan and grated asiago.

Feb 01, 2006

This is wonderful! I recommend using a smaller pasta such as macaroni/ cavetelli/bowties/ etc. Because this recipe is more of a soup, this helps so that you don't have to use both a spoon and a fork. This is a great recipe!

Jul 06, 2008

What a great recipe to use up what's already in the cupboard. I used chicken thighs instead, and reduced the sauce a great deal before adding the pasta. Light, healthy, and perfect for summer.


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  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 36.9 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 906 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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