California Chicken Spaghetti Recipe -
California Chicken Spaghetti Recipe
  • READY IN 30 mins

California Chicken Spaghetti

Recipe by  

"Angel hair pasta is tossed with chicken and roma tomatoes in this simple but flavorful dish. The spicy blackened meat seasoning combines well with the crumbled feta cheese. Easy, but great for a company dinner!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
  2. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2004

Hi, everyone! I'm so glad to see that people have enjoyed my recipe. I didn't even know it had been posted until I "googled" my name the other day (just curious, ya know?!?!) Anyway, having read through the reviews and suggestions, I would like to make a few clarifications to the recipe. I always use Paul Prudhomme's blackened redfish magic, and I realize now that I usually only use 1/2 to 2/3 box of angel hair pasta. Hope that helps, and thanks again for the good reviews. Enjoy! PS: I didn't know how to post notes to your own recipe, hence posting here in reviews. Thanks again, Molly

Most Helpful Critical Review
Dec 03, 2003

Sorry, I don't agree with the others. I don't like pasta by itself so I'd prefer a little more "juice" as it was VERY dry. Maybe canned tomatoes would make a difference. We drizzled olive oil over the top to make it a little more palatable. Next time I would also break the angel hair pasta or use half the amount called for. There was way too much.

Apr 11, 2005

This was a wonderful dish! I highly recommend this pasta and it is in my regular rotation. I prepare it with the following changes: use a 15 oz. can of diced basil seasoned tomatoes (not drained) instead of the fresh tomatoes, use the entire package of basil feta cheese, stir approx. 5 oz. of shredded asiago cheese into the pasta prior to mixing with chicken. DO NOT CUT THE PASTA IN HALF as other reviewers have suggested. This spaghetti isn't super saucy and liquidy like many Americans expect and that could be why people suggested using less pasta. The asiago cheese adds texture and flavor to the pasta. If you use the amount of pasta called for, this meal will go a long way. Enjoy!

Aug 23, 2003

Killer! I made it without the chicken and it was incredibly good. Will definitely make again and again. As a side note, this dish is extremely spicy with the 2 tablespoons of cajun seasoning - you may want to adjust if you don't like it too spicy.

Jan 11, 2004

What a great meal! It had a very nice bite to it and would go great with wine. The Feta Cheese is crucial to this pasta dish. I made this for my girlfriend over a weekend and got laid...three times!

Nov 07, 2007

This is a staple in our house! We have been making it since 2005 and I am just now rating it! haha. We always keep these ingredients on hand and we make it quiet often! This recipe is great as is... but, we add a few other ingredients depending on our mood. One change we always make is we use roasted garlic because we like the flavor it gives off. Some other items we sometimes include are: mushrooms, black olives, artichokes, and crispy bacon. This is a keeper! Oh by the way- we have made this many times for company and always get rave reviews!

Oct 05, 2007

I've made this in the past and enjoyed it, but my husband didn't really care for it. I was making for a potluck for work, and somehow, I forgot to buy chicken for the chicken spaghetti! I subbed Italian sausage, and what a difference! It was amazing, and my husband's already begging for it again! At the potluck, they were scraping the pot clean!

Oct 24, 2006

I've been making this for about three years now since one of my college roomates turned me on to it. I'm married now and still making it- even my husband, who is somewhat choosy about food, loves it and actually requests that I make it. I will say that it is much better with the freshest tomatoes you can get... during the winter, tomatoes from the store can be a bit bland, and because tomatoes are a huge part of this recipe, the dish will be a bit bland because of it. So, I think it's best during the summer with fresh farmer's market or your own garden-grown tomatoes (which are tangier and more flavorful than anything you'll buy in the store), or canned diced tomatoes with plenty of Italian herbs in them. All else being equal, though, the fresh tomatoes will taste better and have less sodium than canned. Try this recipe!


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  • Calories
  • 478 kcal
  • 24%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 988 mg
  • 40%

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

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