Spaghettini Chicken

Spaghettini Chicken

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"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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35 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 36.9g
  • 12%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 33 Ratings

Most helpful positive review

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 onl...

Most helpful critical review

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 ...

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 onl...

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 c...

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...

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.

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...

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 ...

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.

This is a light and delicious meal. The first time I made it, I doubled the spinach and still didn't think it was enough. The next time I used 5 times the spinach and liked that a lot better.

Followed advice of others: cooked pasta in the sauce, added 5 tsp cornstarch, and used 5 oz frozen spinach. Really enjoyed it, but could have used a bit more spice. Next I will try sausage.

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