Skillet Chicken Spaghetti
Juicy chunks of chicken with tender spaghetti in tomato sauce cooked in a cast iron skillet makes a great one dish meal. Topped with cheese then baked in the oven turn into a family favorite dish!
Servings: 6
Calories: 338kcal
Equipment
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts cut into chunks
- 1 tablespoon olive oil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ pound spaghetti (about ½ box)
Sauce
- 1 28 ounce can crushed tomatoes
- 1 tablespoon concentrated tomato paste
- 2 cloves garlic - minced
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 3 tablespoon sugar
- ¼ cup grated Parmesan cheese
Instructions
- Heat oven to broil.
- In a cast iron or heavy skillet, heat olive oil. Sprinkle chicken with thyme, oregano, salt and pepper. Place in hot skillet and cook on both sides until done. Remove chicken from skillet and set aside.
- Heat water in a large pot. Cook pasta according to package direction until al dente, being careful not to over cook.
- Heat skillet on low temperature. Add tomato paste and cook, stirring for 2 minutes. Add garlic and cook for additional minute. Gently pour in crushed tomatoes and stir to incorporate cooked ingredients. Add salt, pepper and sugar and cook for 5 minutes. Add cooked spaghetti and gently stir it into the sauce. Add chicken chunks into skillet, nestling into spaghetti. Sprinkle cheese over spaghetti and chicken and place on rack in oven.
- Broil chicken spaghetti until cheese is melted and sauce is bubbling around edges of skillet.
- Remove from oven and let cool for 5 minutes. Sprinkle with addition cheese and parsley if desired.
Nutrition
Calories: 338kcal | Carbohydrates: 45g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 826mg | Potassium: 701mg | Fiber: 4g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 3mg