Description
Sicilian Chicken Spaghetti is a vibrant and flavorful Italian-inspired dish featuring tender seared chicken, aromatic garlic, and a rich tomato sauce infused with white wine, black olives, and marinated artichokes. Tossed with perfectly cooked spaghetti and finished with fresh basil and Parmesan, this recipe offers a delightful balance of savory, spicy, and fresh elements in one satisfying meal.
Ingredients
Scale
Pasta
- 320g / 11oz spaghetti or other long pasta
Chicken
- 2 chicken breasts, each halved horizontally to form 2 thin steaks
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
Sauce
- 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
- 1/2 tsp pepper
- 1 cup fresh basil leaves (optional, or substitute baby spinach)
- Parmesan cheese, freshly grated, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions, but reduce the cooking time by 1 minute so the pasta remains slightly firm. Drain and set aside while you prepare the sauce.
- Sear the chicken: Season both sides of the chicken steaks 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 skillet and shred the chicken into bite-sized pieces.
- Sauté garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 15 seconds until fragrant but not browned.
- Deglaze with wine: Pour in the white wine and let it simmer rapidly for 1 minute. Stir continuously to dissolve any browned bits stuck to the bottom of the skillet, allowing the wine to mostly evaporate.
- Make the sauce: Add the crushed tomatoes, water, sliced black olives, drained artichokes, red pepper flakes, salt, and pepper to the skillet. Stir well and let the sauce simmer over medium heat for 5 minutes, allowing the flavors to meld.
- Add shredded chicken: Stir the shredded chicken back into the simmering sauce to heat through.
- Combine pasta and sauce: Add the cooked spaghetti directly into the skillet with the sauce. Toss thoroughly for about 1 minute, continuing to cook so the sauce thickens slightly and clings to the pasta strands instead of pooling.
- Add fresh basil: Just before serving, toss in the fresh basil leaves to infuse a bright, aromatic flavor.
- Serve: Plate the Sicilian Chicken Spaghetti immediately and garnish generously with freshly grated Parmesan cheese.
Notes
- For a spicier dish, increase the amount of red pepper flakes gradually to your preferred heat level.
- If fresh basil is unavailable, baby spinach makes a great substitute adding a mild leafy texture.
- White wine can be substituted with chicken broth or water if preferred, though it will alter the depth of flavor slightly.
- To save time, use pre-cooked rotisserie chicken shredded into pieces instead of searing chicken breasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Sicilian chicken spaghetti, Italian pasta recipe, chicken and tomato sauce, easy chicken dinner, pasta with olives and artichokes, one pan pasta
