If you’re looking for comfort food with an Italian twist, this Chicken Spaghetti in Homemade Italian Tomato Sauce is the perfect choice. Tender chicken breasts, crispy bacon, and melted cheeses are paired with a rich tomato sauce that’s bursting with classic Italian flavors. Tossed with perfectly cooked spaghetti, this dish is a filling and satisfying meal that will impress both family and guests alike.
Ingredients:
For the Chicken:
- 1.5 lb chicken breasts, boneless and skinless
- 6 bacon strips, cooked and chopped
- ½ cup Parmesan cheese, shredded
- ½ cup Mozzarella cheese, shredded
- ½ cup Panko bread crumbs
- 1 teaspoon Italian seasoning
For the Sauce:
- 1 tablespoon olive oil
- ½ large onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (one can)
- 1 cup of unsalted chicken broth (season with salt to your preference if using regular broth).
- 1 teaspoon oregano (or Italian seasoning)
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- ¼ teaspoon crushed red pepper
- Salt and pepper, to taste
- ¼ cup Parmesan cheese
For the Pasta:
- 12 oz spaghetti
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a separate bowl, mix the shredded Parmesan, Mozzarella, and Panko bread crumbs.
- Coat each chicken breast with the cheese and bread crumb mixture, pressing it down to stick.
- Place the chicken on a greased baking sheet and bake for 20-25 minutes or until the chicken is fully cooked through (internal temperature reaches 165°F/75°C) and the topping is golden brown.
- Cook the Bacon:
- While the chicken is baking, cook the bacon in a skillet until crispy.
- Break the bacon into tiny bits and set them aside.
- Make the Tomato Sauce:
- In a spacious skillet, warm the olive oil on medium heat.
- Add the diced onion and sauté for 3 to 4 minutes until it becomes tender.
- Incorporate the minced garlic and continue cooking for another 1 to 2 minutes until it releases a fragrant aroma.
- Pour in the crushed tomatoes and chicken broth.
- Add the oregano (or Italian seasoning), dried basil, sea salt, and crushed red pepper.
- Simmer the sauce over low heat for 15-20 minutes, stirring occasionally.
- Stir in the Parmesan cheese just before serving for extra richness.
- Cook the Spaghetti:
- While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions.
- Drain and set aside.
- Assemble the Dish:
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- In the skillet with the tomato sauce, toss the cooked spaghetti until fully coated with the sauce.
- Serve:
- Serve the spaghetti topped with the baked chicken breasts.
- Garnish with the crumbled bacon and extra Parmesan cheese if desired. Enjoy!
Conclusion:
This Chicken Spaghetti in Homemade Italian Tomato Sauce is a satisfying dish that brings together savory chicken, crispy bacon, and a rich, flavorful sauce. The crispy cheese-coated chicken paired with al dente spaghetti creates a balanced, comforting meal with a touch of Italian flair. Whether for a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table.
Creamy Chicken Spaghetti with Homemade Italian Tomato Sauce
Tender baked chicken breasts, crispy bacon, and arich homemade tomato sauce tossed with spaghetti create a delicious and heartymeal with an authentic Italian touch.
Ingredients
For the Chicken:
- 1.5 lb chicken breasts boneless and skinless
- 6 bacon strips cooked and chopped
- ½ cup Parmesan cheese shredded
- ½ cup Mozzarella cheese shredded
- ½ cup Panko bread crumbs
- 1 teaspoon Italian seasoning
For the Sauce:
- 1 tablespoon olive oil
- ½ large onion chopped
- 4 cloves garlic minced
- 28 oz crushed tomatoes one can
- 1 cup of unsalted chicken broth season with salt to your preference if using regular broth.
- 1 teaspoon oregano or Italian seasoning
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
- ¼ cup Parmesan cheese
For the Pasta:
- 12 oz spaghetti
Instructions
Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, and Italian seasoning.
- In a separate bowl, mix the shredded Parmesan, Mozzarella, and Panko bread crumbs.
- Coat each chicken breast with the cheese and bread crumb mixture, pressing it down to stick.
- Place the chicken on a greased baking sheet and bake for 20-25 minutes or until the chicken is fully cooked through (internal temperature reaches 165°F/75°C) and the topping is golden brown.
Cook the Bacon:
- While the chicken is baking, cook the bacon in a skillet until crispy.
- Break the bacon into tiny bits and set them aside.
Make the Tomato Sauce:
- In a spacious skillet, warm the olive oil on medium heat.
- Add the diced onion and sauté for 3 to 4 minutes until it becomes tender.
- Incorporate the minced garlic and continue cooking for another 1 to 2 minutes until it releases a fragrant aroma.
- Pour in the crushed tomatoes and chicken broth.
- Add the oregano (or Italian seasoning), dried basil, sea salt, and crushed red pepper.
- Simmer the sauce over low heat for 15-20 minutes, stirring occasionally.
- Stir in the Parmesan cheese just before serving for extra richness.
Cook the Spaghetti:
- While the sauce is simmering, cook the spaghetti in a large pot of salted boiling water according to the package instructions.
- Drain and set aside.
Assemble the Dish:
- Once the chicken is done, remove it from the oven and let it rest for a few minutes.
- In the skillet with the tomato sauce, toss the cooked spaghetti until fully coated with the sauce.
Serve:
- Serve the spaghetti topped with the baked chicken breasts.
- Garnish with the crumbled bacon and extra Parmesan cheese if desired. Enjoy!