Sicilian Chicken Spaghetti is a quick dinner you make when you’ve got chicken, canned tomato and some kind of pasta lying around. Raid your olive jars and marvel at how little effort it takes to make this punchy flavoured chicken pasta that will be a life saver on busy nights!
This is a quick dinner idea that’s based on using what you’ve got – so feel free to customise!
Chicken Spaghetti
I’ve affectionately dubbed this pasta as a Sicilian Chicken Spaghetti for no other reason than to add a little za za zoom to what is actually a very simple pasta made with pantry staples, but is nevertheless can’t-stop-slurping-it-good.
It’s a basic tomato garlic pasta sauce, but it gets a flavour boost from a few little things:
searing the chicken first – the golden bits stuck on the pan add flavour into the sauce;
using wine to deglaze the pan (fancy word to describe dissolving golden bits in pan into liquid). Wine is a secret ingredient to add complexity to otherwise simple sauces, and something I use regularly – from this quick Creamy Mushroom Sauce For Everything to Garlic Prawns (Shrimp); and
using olives, artichokes or similar antipastoey things (is that a real word??) to add pops of flavour.
EFFORTLESS – This chicken pasta calls for little more than opening cans and jars, and pressing garlic through a crusher!
What you need for this chicken spaghetti
Here’s what you need.
Olives and artichokes – these are the things that’s intended to be “use whatever antipasto-ey things you’ve got” part of this recipe. I’m thinking: roasted peppers, marinated mushrooms, sun dried tomatoes – that sort of thing. Leftover homemade Marinated Roasted or Marinated BBQ vegetables would be 100% perfect too (in fact, probably the BEST!)
Basil is optional – I don’t usually have a bunch lying around in my fridge. Sub with a teaspoon or so of dried herbs.
Chilli flakes (aka red pepper flakes) also optional – a like a little heat to spice things up!
White wine – a classic ingredient to add extra flavour into otherwise simple sauces. Sub with chicken stock/broth.
And while this is a chicken pasta recipe, which would therefore imply that chicken is a somewhat key ingredient, you could actually skip it and still end up with a mighty tasty pasta!!
How to make it
Here’s how it goes down. It’s very straight forward and has a nice flow to it:
sear then shred chicken;
saute garlic then deglaze pan with white wine or chicken broth;
plonk all the other sauce things in and simmer while the pasta’s cooking;
then toss pasta with sauce until the spaghetti changes from yellow to red and the sauce is clinging to the pasta rather than pooled in the skillet.
Today’s Chicken Spaghetti is the tomato version of the creamy shredded chicken alfredo pasta I shared a few months ago – huge reader fave!
I think you’ll like that there’s no chopping called for in this recipe, other than slicing the chicken breasts in half to make them thinner so they cook faster and more evenly. Though actually, you could totally skip that and just sear the breasts whole.
And on a final note, why shredded chicken?
Regular readers know I’m a big fan of shredded meats. From Shredded Beef Chili to Shredded Beef Ragu, to shredded chicken tacos and nachos, the reason I’m such a fan is because I like how the shredded meat acts as a mop so the sauce clings to it. It’s just an all round better eating experience!!
Complete your meal with a Rocket Salad with Balsamic Dressing. The fresh peppery flavour of the rocket (arugula) pairs so well with pasta! – Nagi x
Watch how to make it
For fellow pasta fiends
Browse all pasta recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sicilian Chicken Spaghetti
Ingredients
- 320g / 11oz spaghetti (or other long pasta)
- 2 chicken breasts , each halved horizontally to form 2 thin steaks
- 2 tbsp olive oil
- Salt and pepper
- 3 garlic cloves , minced
- 1/2 cup (125 ml) white wine (Note 1)
- 800g / 28oz can crushed tomato
- 1/2 cup (125 ml) water (about 1/3 empty tomato can)
- 1 cup (100g) sliced black olives (Note 2)
- 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
- 1/2 – 1 tsp red pepper flakes (spiciness – adjust to taste!)
- 1/2 tsp salt and pepper , each
- 1 cup basil leaves , optional (or sub baby spinach)
Serving
- Parmesan cheese , freshly grated
Instructions
- Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
- Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
Sauce:
- Add remaining 1 tbsp oil. Add garlic and sauté for 15 seconds.
- Add wine and let it simmer rapidly for 1 minute, stirring to dissolve brown bits on bottom of skillet into the wine, until mostly evaporated.
- Add tomato, water, olives, artichoke, red pepper flakes, salt and pepper. Stir, simmer on medium for 5 minutes.
- Stir shredded chicken into sauce.
- Add pasta into sauce, still on the stove. Toss well for 1 minute or until sauce reduces more and is clinging to pasta strands, rather than pooled in the skillet.
- Just before serving, toss through fresh basil.
- Serve immediately with parmesan!
Recipe Notes:
Nutrition Information:
Life of Dozer
When he fell asleep while protecting his valuables…
Now this was just delicious! So much flavour and shredding the chicken like that really just made the dish. Could make this even quicker by shredding a BBQ chook and using that (obviously not as golden and crispy) This will be a regular.
This was not only delicious but so pretty on a plate. The only issue I had was not eating it all before serving it. Oh so tasty.
Hi Nagi I cooked this recipe yesterday and it was beautiful so much flavour and you certainly could put any pantry ingredients you have in it it’s so adaptable.keep up the great work Nagi I have followed you for years now and told all my friends of your site.
David get a life go and insult someone who cares.
My husband freaked out about this recipe, lol, he kept on tasting, and tasting. Best pasta since he can remember. He even imagined being in Sicily. Thank you, Nagi.
Hello,
Will this recipe still work if I add i also add in mushrooms and zucchini?
Phuong
Sure will! Enjoy! N x
Looks delicious! Question: I have artichokes. Would capers and/or green olives work in this?
Yes of course! Use up whatever you have in the pantry! N x
Looks like the perfect iso meal. Guess what’s for dinner tonight? 😉
Nagi, thanks for all the fab recipes- we’ve cooked so many of them & all have been a hit xo
I hope you love it Karen – keep me updated on what you think!!! N x
Delicious! Nagi, you have an amazing gift. Love how your recipes take home cooked meals to another level. Hubby thought chorizo would also be a great addition however I thought it might overpower the flavours…only one way to find out 🤣
Oops, supposed to give 5 ⭐️ not 4
this was the best recipe. i doubled the artichokes cause i love them…. thanks so much for all of the great recipes
It’s such a versatile recipe isn’t it Liz, thanks so much for the feedback – N x
Another outstanding recipe! Followed your directions exactly! This recipe is a keeper for sure! Thanks again! Wish you had a cookbook!
I will have one coming soon Jude, stay tuned!! – N x
What can I use to skip the olives? I really hate the taste of olives but I would love to make this.
Hi Zhane, you can just leave them out or add some sun dried tomatoes in it’s place 🙂
This was even better than expected because I thought I had my hopes up! Made as is with a big handful of baby spinach and a generous teaspoon of freeze dried basil. And of course topped with freshly grated Parmesan 🙂 I divided the sauce in half before adding the noodles so I could freeze some for another day. Mine made 8 cups.
Can I use read wine
Perfect Nancy! I’m so glad you enjoyed it!
Wow! Best spaghetti I have EVER made! Thank you for the recipe.
WOOT! Great to hear Pat!
I made this today. I had a little tapenade left over and put it in there too. Used basil from my garden. I used Liberty Creek Pinot Griego. It is cheap but was spot on for me, I don’t like sweet wines. This was really good and quick.
Sounds like you nailed it Colette!
Fantastic! Once again absolutely delicious and super easy. I really love your recipes, thankyou
Wonderful to hear Esther, thanks so much – N x
How much is a serving, please?
Hi Jeannie, the whole recipe makes 4 generous servings – N x
OK – sooo – living alone and being pre-diabetic I will have to divide it out into 4 portions before I can know how much a portion is, and being so high-carb, divide THAT in half. I guess I’ll just skip it :'( Thank you for your time :-/
Why not try this with zucchini noodles to knock the carbs? The sauce is delicious!
Deeeeellliiiicccciiiioooouuuusss. Chilli flakes add a lovely kick. 😋
YES!!!!
Dear Nagi
Is there any substitute for canned tomatoes? I find they are too acidic and bitter plus they play havoc with my insides.! Absolutely love your blog and Dozer.
Hi Norma, Yes our tinned tomatoes are bitter here too, I always need to balance with a little sugar. Unfortunately this one is based on that tomato sauce so there’s not really any other substitute!
Thank you Nagi for your advice. I’ll try sweetening the tomatoes which should take away some of the acidic taste. Your recipes and blog are the best!
I had a glut of tomatoes so I roasted them & mashed them up a bit & used that instead of a tin. Makes them much sweeter. Or did you meant an alternative to any type of tomatoes?
Dear Esther,
Your suggestion to use roasted tomatoes sounds good but I would really like a completely different substitute and I just can’t think of anything! Thanks for your help.
Oh – did a 5 minute ‘research’ on Barilla, Italy and Australia some lovely chicken/pasta recipes I’ll also follow . . . . don’t think they would err . . . 🙂 !!
Has everyone been to Sicily and Sardinia this European summer just past ? Almost all my best buddies have posted the local. healthy, fun, easy lip-smacking modes of cooking ! Am certain some had chicken in it 🙂 !! I know it is no seafood plus cheese, but . . . oh dear !! . . . oh, I’d probably manage to throw some capers into the mix as well . . . easy – peasy and where is that bottle of local white . . .
I wish I was there!!
This reminds me of your bacon pasta which is a regular! My kids love Dozer as much as I do – never stop posting!!
Hi Anabelle! Funny you mention that bacon pasta, another reader said that’s a recipe she makes quite often too! 🙂 Glad you enjoy it – and no, I will never stop posting for as long as I’m physically able, I love what I do too much! N x
From what I understand, Italians would never eat chicken in their pasta. Maybe this dish could be renamed… something like “pasta schifo” might work.
Concerning” the noodles” they came first from china where they cooked them with beef , fish or chicken…Italian adopted this “pasta” and create a new way to cook them….I don’t know why are you so chocked? maybe you needed a serial historical reminder….also when we make some modifications, we can call this, when we are well educated “fusion pasta”
David, that was rude. This is a friendly good-natured forum/site. Please go somewhere they will put up with your ‘schifo’.
Nagi please know the vast majority of people appreciate the effort you put in to your delicious recipes. Thank you.
David,
I think one of the great delights of food blogs is that not every recipe has to be authentic to the Old Country. We are blessed with an abundance of variety of recipes that are sometimes convenient, or authentic or new and unusual combinations of ideas from all over the world. I’m actually a big fan of recipes like Mexican pizza or Kung Pao spaghetti, and I find it wonderful that I, an American woman of English descent can read an Italian-inspired recipe from an Australian of Japanese descent. What a world!
To David: You “understand” wrong. I have been to Italy and Italians DO eat chicken/pasta dishes. Ever heard chicken primavera? Chicken cacciatore? Etc. Sorry Nagi…he p*ssed me off something fierce. I couldn’t resist.
That is NOT a nice thing to say David. If my recipes offend you, don’t read them!!! (PS To everyone else reading his comment, he said I should rename this “crap pasta”)