Description
A comforting and easy weeknight dish where spaghetti cooks right in the broth with juicy chicken and aromatic vegetables.
Ingredients
- 1 pound spaghetti
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Olive oil (for cooking)
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese (for serving)
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 5–7 minutes.
- Stir in the chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 3–4 minutes.
- Add the canned diced tomatoes, chicken broth, spaghetti, Italian seasoning, salt, and pepper to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, or until the spaghetti is tender.
- Serve hot, topped with freshly grated Parmesan cheese.
Notes
For added spice, include red pepper flakes. Adjust salt and pepper to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian