Using either the stovetop or crockpot, this easy chicken spaghetti has one of the best homemade marinara sauce you will ever taste. Packed with chicken and great Italian flavor, this will become a family favorite.
Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick then cut again the other way to make more bit size pieces.
Melt 1 tablespoon butter in a large nonstick frying/saute pan over medium-high heat then add garlic and cook for about 30 seconds before adding chicken.
Shred onion with the large side of a shredder. You can also chop the onion instead.
After cooking the chicken for about 5 minutes, add the onion and continue to cook until some browning of the chicken and clearing of the onion (about 10-12 minutes total). Check some of the larger pieces with an instant-read thermometer to be sure you get to a safe 165 internal temperature on the chicken.
Add all other spices and the tomatoes. Simmer until your pasta is cooked.
An easy recipe to cut in half.
Use the pasta and chicken you want.
You want about 1-2 pounds of chicken. The recipe calls for raw but you can use rotisserie chicken. Add it with the tomatoes.
Use good ingredients. If you use generic tomatoes, you will have generic results.
The shredded onion released flavor and cooks rapidly. It is the secret of the quick sauce. You can use chopped onion and cook a bit longer.
Good refrigerated for 3-4 days or frozen for 3-4 months.
Process the chicken as stated in this recipe, but you can cut the breasts into 2-3 chunks each if you want to shred at the end and mix it back in.
The onion can be chopped or shredded.
Cook on low for about 3 hours until chicken is 165°. The main time variation is due to chicken size.
If shredding, remove the chunks from the pot, shred and then add back to the pot. Cook another 30-60 minutes to infuse with flavor.
This will fit in a 3 quart or bigger crockpot. A double recipe in a 6 quart or bigger crockpot.
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