Chicken spaghetti - a quick and inexpensive dinner. How to cook spaghetti with chicken for the joy of the whole family: the best recipes

Chicken spaghetti - a quick and inexpensive dinner. How to cook spaghetti with chicken for the joy of the whole family: the best recipes

General principles of cooking spaghetti with chicken

This dish, at the same time delicious and simple, is perfect for a family dinner, and as an inexpensive and quick to prepare the second.

To prepare this dish, choose spaghetti from durum wheat. This is quite important, because if the pasta boils loose or stick together, the dish will be unattractive and not too tasty.

Usually, a spoon of olive oil is added to prevent spaghetti sticking together. However, if you are cooking spaghetti with chicken in a sauce, it is better to do without it, so that the pasties absorb the sauce, and not olive oil.

It is better to boil spaghetti to the degree of readiness al dente (“per tooth” - in this case, you feel a slight resistance of the product to biting), because the cooking process is not over yet. The preparation time of the pasta is indicated on the pack, usually to the degree of readiness al dente they need to cook for 5-7 minutes.

You can use any part of the chicken, but traditionally it is customary to take meat from the breast for cooking spaghetti with chicken. However, if you do not like her, take a fillet of a hip.

It’s really supposed to use parmesan cheese and no other. But does the lack of expensive delicacy stop us in our quest to try spaghetti with chicken? Take another cheese, tighter and sharp taste. At least Kostroma or Dutch. But for a special occasion, it is still better to buy a piece of parmesan.

Without spices, spaghetti with chicken can not cook. It will take oregano and black pepper (of course, freshly ground) - without fail. You can also take basil and parsley, it can be useful and garlic, and curry, and paprika powder. And you can use just a mill with Italian herbs.

Oil, of course, it is desirable to take olive oil - this will give the dish an Italian flavor, for olive oil has a distinct taste and aroma. But if you don’t like it in it, take refined corn oil or even sunflower oil, the taste of spaghetti with chicken is not very noticeable.

Recipe 1. Spaghetti with chicken in cream sauce

This is, in fact, a classic recipe for spaghetti with chicken, it is he who enjoys the greatest popularity.


Spaghetti Packaging (400g)

Chicken fillet - a couple of pieces

Garlic - 4-5 cloves

Cream 20% fat - 0.2 l

Parmesan or other hard cheese - 150 g

Olive oil - 2 tablespoons

Butter - a piece of grams in 40Cmixed Italian herbs or oregano and other spicy herbs separately, salt - to taste

Method of preparation

Put a saucepan with enough water on the fire, bring to a boil, pour in a spoonful of olive oil, lightly salt and put spaghetti in boiling water. Stir immediately, stir the next time after boiling, and then stir two or three times more during cooking.

Chicken fillet (it is better to cut it out of the breast itself, removing the skin), rinse and cut into small pieces. Lightly roll in pieces of chicken in a mixture of herbs. Salt

In a frying pan, heat the olive oil and fry the chicken pieces on it for 10 minutes, turning them over several times.

Remove the chicken from the pan on a plate, and put on it chopped garlic and cook it, constantly turning for about five minutes. Pour the cream into the garlic, reduce the heat and cook for another five minutes.

Parmesan finely grate and pour with constant stirring in a creamy sauce. Put the butter. Stir for a minute or two, turn off, cover and leave to stand.

Spaghetti recline in a colander, put a slide on a plate, pour the sauce and add pieces of chicken.

Recipe 2. Spaghetti with chicken in a spicy tomato sauce


A pack of spaghetti (400 g)

Fleshy Tomatoes - 3-5 pieces

Chicken fillet - a pair of pieces

Parsley - bunch

Onion - one small

Basil - about half a bunch

Pepper Mix

Vegetable oil

Method of preparation

Boil spaghetti by dipping out of boiling salted water.

Rinse the breast fillets and chop finely. Fry in a skillet with oil, constantly turning. Basil and parsley, rinse thoroughly, first in a bowl, and then under running water. Finely chopped.

To remove peels from tomatoes, scald them with boiling water and then immediately immerse them in very cold water. Grind tomatoes with a knife. It is possible and a blender, but many prefer to still have small pieces. Together with the spilled juice put to the chicken, add salt, a mixture of peppers, very finely chopped onion, chopped greens. Stir for five minutes to cook.

Drain spaghetti, arrange in plates, generously pour tomato sauce with chicken.

Recipe 3. Spaghetti with chicken and parmesan cheese


One full pack of spaghetti - 400 g

Chicken fillet - about half a kilo

Cream 20% fat - 200 ml

Parmesan - 200 g

Curry - to taste, but not less than a teaspoon

Sweet Paprika Powder

Garlic - a pair of cloves

Black Freshly Ground Pepper, Salt

Vegetable, better olive oil

Method of preparation

Chicken fillet cut into beautiful slices. Chop the garlic quite finely. Add butter to the pan and, when it is hot, add the garlic. Cook, stirring, for a couple of minutes, after which the garlic should be caught with a slotted spoon, and chicken slices should be put into the pan. Cook them for about 10 minutes, turning over and over.

In the cream, add the curry and paprika powder, mix and pour into the pan to the chicken. Cook for 3 minutes, then add black pepper (do not overdo it, it should be quite a bit!) And garlic. Turn off the pan.

Simultaneously with cooking the sauce, boil the spaghetti, boil water, salt it, pour in a spoonful of oil. Lower the spaghetti and cook, stirring occasionally, for about 7 minutes (you should look at the exact time on the package). Turn off the hotplate and, allowing it to stand for 2 minutes, fold the spaghetti into a colander.

Rub finely cheese. Put spaghetti and chicken pieces in plates, pour over sauce and sprinkle with grated parmesan cheese.

Recipe 4. Spaghetti with chicken, olives and rosemary

This is probably the most low-calorie and spicy version of spaghetti with chicken, while differing in true Italian flavor. Ingredients

400 gram pack of spaghetti

Chicken - 800 g - 1 kg

Tomato paste - 1 tablespoon

Olives - 200 g

Green olives - 200 g

Rosemary dry - to taste

Olive oil

Salt, pepper mix

Chopped parsley - optional

Method of preparation

Chicken, you can with bones, cut into small pieces, salt and pepper and smear with tomato paste. Leave to marinate for a couple of hours.

Heat the butter in a pan, fry the chicken pieces, pour in some broth or water, cover and simmer, stirring occasionally for 20 minutes.

Boil the spaghetti in enough boiling salted water with a spoonful of olive oil. Drain and immediately pour a little oil, sprinkle with rosemary, cover and shake well. Submit, laying in the form of a nest, in the center of which to place the pieces of chicken, and at the edges - olives and olives. If desired, you can sprinkle with parsley.

Recipe 5. Spaghetti with Chicken and Mushrooms


Spaghetti - 400 g

Chicken fillet - 700 g

Champignons - 300 g

Cream 20% fat - glass

Parmesan or other hard cheese - 150 g

Butter - 50-60 g

Rosemary, oregano, dried basil - to taste

Salt, pepper mixture, vegetable oil

Method of preparation

Rinse the fillet, cut into small cubes, roll in a mixture of herbs and fry on low heat for 7-10 minutes, turning over several times during cooking.

In another pan, fry medium-sized sliced ​​champignons. Pour them with cream and cook for about 5 minutes, then put butter and finely grated cheese into the mushroom sauce. Stir the sauce and turn off the hob. Pour the sauce into the chicken. Let it stand for a few minutes, you can leave the spaghetti for the whole cooking time.

Cook spaghetti in salted water; it is advisable not to add oil to water so that pasta is better soaked in the sauce. Throw ready-made spaghetti in a colander, arrange in plates and pour over the sauce with chicken and mushrooms.

Recipe 6. Spaghetti with Chicken and Dried Tomatoes


Durum wheat spaghetti - 400 g

Chicken fillet - 500 g

Bulgarian pepper - 3-4 fruits

Eggplant - 1 medium

Sun dried tomatoes - half a cup

Cream 20% fat - glass

Spicy greens (parsley, celery, basil) - a bunch

Dried spicy greens

Garlic - 3-4 cloves

Vegetable (preferably olive) oil

Salt, pepper mix

Capers - optional

Method of preparation

Sprinkle Bulgarian pepper with butter and bake in the oven until it turns dark. Remove and immediately put in a plastic bag. After 5 minutes, the peel skin is easily removed. Cut the baked peppers into small pieces.

Cut the fillet with oblong pieces, eggplant - with small ties, along with the peel. Put the chicken and eggplant in a pan with hot oil and cook for 10 minutes under the lid, stirring often.

Finely chop the garlic (but do not pass through the press!). Cut dried tomatoes or, better, grind with the help of any blender.

Pour a little oil in a saucepan, fry chopped garlic in it. Put dried tomatoes, add dried greens, salt, pepper, pour cream. Boil a little (a couple of minutes) and pour the sauce into the chicken with eggplant. If desired, you can add capers. Simmer everything together under a lid for 10 minutes or until spaghetti is cooked.

Boil spaghetti in boiling water, stirring all the time. Throw in a colander.

Arrange the spaghetti in plates, top with chicken and vegetables and pour over the sauce. It is advisable to sprinkle with chopped parsley and basil.

Recipe 7. Baked chicken spaghetti

This is a very simple recipe for spaghetti with chicken, which usually likes children, because the dish looks elegant, and on top - a ruddy crust.


Spaghetti - 400 g pack

Chicken fillet - 700 - 800 g

Gouda type cheese - 100 g

Mozzarella Cheese Type Pizza - 100 g

Canned peas - half a cup

Canned corn - half a cup

Cream 20% fat - half a cup

Butter - 50 g

Curry - 1 teaspoon

Spicy greens, fresh and dried - to taste and desire. Salt, black pepper

Vegetable oil

Method of preparation

Wash chicken fillet and cut into small pieces. Fry in a skillet with hot oil, stirring often, for about 10 minutes.

In the cream, stir the curry, add salt and pepper, if desired - dried herbs. Pour the cream over the chicken and cook for another five minutes.

Boil the spaghetti to the extent of al dente, fold in a colander, immediately put in a bowl, season with butter, add grated Gouda cheese, peas and corn and mix.

Grease the baking dish with butter, put spaghetti with cheese and vegetables in it. Carefully put the chicken on top and pour all the sauce. Sprinkle with grated mozzarella and bake for about 10 minutes in an oven at 210 degrees.

When serving, you can sprinkle with chopped greens.

Chicken Spaghetti - Tricks and Tips

  • Boil spaghetti better on low heat, otherwise they will become more sticky.
  • According to these recipes, you can make another paste, for example, small horns. The taste will be slightly different, but not everyone likes to eat long spaghetti with chicken. The main thing is to take high-quality pasta from durum wheat.
  • Spaghetti with chicken is supposed to serve red wine.
  • Never pour ready-made spaghetti into a sauce, otherwise it will not be beautiful in the Italian style, but an incomprehensible “hanging-up”. The taste, of course, almost does not affect, but on the appearance - very, very.
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