Easy Chicken Spaghetti

5 from 4 votes

Skip canned tomatoes, canned soup, and Velveeta for this quick, easy, homemade chicken spaghetti (with secret ingredient for extra flavour!).

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: Italian

Servings:

Calories: 626kcal

Cost: £1.72

600 g chicken breast, sliced into small chunks (£4.32)
1 onion, diced (£0.10)
3 cloves of garlic, finely chopped (£0.39)
400 g spaghetti (£0.29)
100 g spinach (£1.00/2= £0.50)
100 ml cream (£1.15)
50 g parmesan, finely grated (£1.35)
Fresh basil, torn to serve (£0.52)

To a large frying pan over a high heat, add 1 tbsp of olive oil and the chicken. Season with salt and pepper and fry for around 6 minutes, or until browned and cooked though.
Set the chicken aside and deglaze the pan with a splash of water. Add the remaining 1 tbsp of olive oil, along with the onion. Season with salt and pepper and fry over a medium/low heat for 4 minutes.
During this time, add the spaghetti to heavily salted boiling water. Set your timer to the packet time minus 2 minutes.
Next, add the tomato puree, gochujang and garlic. Fry for 4-5 more minutes, then add around 200ml of pasta water.
Add the spinach, cooked chicken and cream into the pan and stir to combine. Transfer the undercooked spaghetti into the pan and loosen with a few ladles of pasta water whilst stirring to incorporate.
Add two thirds of the parmesan and stir using tongs, adding more pasta water if necessary. Serve into bowls and top with an extra sprinkle of parmesan, fresh basil and a crack of black pepper. Enjoy!

Generously salt the pasta water.
Season throughout the cooking process. Adding seasoning in stages helps build depth and ensures a well-balanced final flavor.
Sear the chicken quickly over high heat = nice sear, no overcooking.
Let the tomato purée cook until it deepens in color. Allowing it to darken slightly as it fries helps eliminate any raw or metallic taste.