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, to taste

3 garlic cloves, minced

1/2 cup (125 ml) white wine

800g / 28oz can crushed tomato

1/2 cup (125 ml) water (about 1/3 empty tomato can)

1 cup (100g) sliced black olives

170g / 6 oz marinated artichokes, drained

1/2 – 1 tsp red pepper flakes (adjust to taste)

1/2 tsp salt and 1/2 tsp pepper

1 cup fresh basil leaves (optional, or substitute baby spinach)

Parmesan cheese, freshly grated, for serving

Instructions

Step 1: Cook the spaghetti in a large pot of salted boiling water according to packet directions, but drain it 1 minute before it is fully cooked. Set aside while you prepare the sauce.

Step 2: Season chicken breasts on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken for 1 1/2 minutes on each side until golden brown. Remove from the skillet and shred once slightly cooled.

Step 3: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the minced garlic for about 15 seconds until fragrant.

Step 4: Pour in the white wine and simmer rapidly for 1 minute, stirring to lift any browned bits from the skillet until most of the wine has evaporated.

Step 5: Stir in the crushed tomato, water, sliced olives, drained artichokes, red pepper flakes, salt, and pepper. Let the sauce simmer over medium heat for 5 minutes.

Step 6: Add the shredded chicken back into the sauce, mixing well to combine.

Step 7: Add the slightly undercooked spaghetti into the skillet with the sauce. Toss thoroughly for about 1 minute until the sauce reduces and clings well to the pasta.

Step 8: Just before serving, stir through fresh basil leaves for a burst of freshness.

Step 9: Serve immediately with a generous sprinkle of freshly grated Parmesan cheese.

Tips & Variations

Use sun-dried tomatoes for an extra layer of sweetness and depth in the sauce.

Adjust the red pepper flakes to suit your preferred spice level, or omit for a milder dish.

Substitute chicken thighs for a juicier, more flavorful protein option.

Swap basil with fresh baby spinach if you prefer a milder green addition.

Storage

Store leftover Sicilian Chicken Spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce if needed. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different type of pasta?

Yes, any long pasta such as linguine, fettuccine, or even bucatini will work well with this recipe. Adjust cooking times accordingly.

What if I don’t have white wine?

You can substitute white wine with chicken broth or extra water with a squeeze of lemon juice for acidity, though the flavor will be slightly different.