Chicken Spaghetti Sauce

cstead 0

"I created this recipe on the fly because I didn't have my usual ingredients for spaghetti. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al-dente spaghetti noodles. I hope you enjoy!"
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30 m servings 505 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 101g
  • 33%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 840 mg
  • 34%

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

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  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute.
  2. Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes.
  3. Sprinkle Parmesan cheese over the mixture; stir.



The recipe is a great base but for more flavour I added red wine and Italian seasoning.....turned out great! Thanks!