Chicken Spaghetti With Marinara Sauce Recipe: One-Pot Italian Comfort

This one-pot creation brings Italian comfort to your table with minimal effort. The chicken cooks directly in the marinara, infusing every bite with rich tomato flavor while the pasta absorbs the sauce beautifully.

What emerges is a hearty, satisfying dish with tender chicken, perfectly al dente spaghetti, and a restaurant-quality sauce—all made in a single pot. The simplicity of this method makes it ideal for busy weeknights.

Ingredients for Chicken Spaghetti with Marinara Sauce

Minimal ingredients, maximum flavor for this hearty Italian one-pot meal.

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The chicken is the backbone here. Costco’s boneless skinless breasts are consistently tender and well-trimmed (save time on prep). For the marinara, San Marzano tomatoes in a jar make a difference—look for brands like Rao’s or Victoria at Whole Foods or your standard grocery store. The spaghetti should be good quality bronze-cut for that perfect al dente bite every time.

No fresh basil? Dried basil at one-third the amount works in a pinch, though it won’t have the same brightness. Out of marinara? Crushed tomatoes plus a pinch of sugar and herbs can substitute. For extra richness, stir in 2 tbsp of tomato paste with the sauce. The chicken broth can be swapped for water, but you’ll lose depth of flavor.

Leftover chicken spaghetti reheats beautifully for 3-4 days in the fridge. The pasta soaks up more sauce overnight, so add a splash of broth when warming. Freezes well for up to 3 months—portion into airtight containers for easy meals.

Step-by-Step Instructions for Chicken Spaghetti With Marinara Sauce

This one-pot method delivers rich, comforting flavors with minimal cleanup and effort.

Step 1: Sauté Aromatics Until Fragrant

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the 1 whole onion (finely diced) and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent burning.

Add the 4 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Stir in the 1 tbsp dried Italian seasoning, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. This builds a flavor base that infuses every bite.

Step 2: Brown the Chicken and Deglaze

Increase heat to medium-high and add the 1.5 lb boneless skinless chicken breasts (cut into bite-sized pieces). Sear for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on all sides and no longer pink in the center.

Pour in the 2 cups chicken broth to deglaze the pot, scraping up any browned bits from the bottom. These bits add depth to the sauce. Let the mixture simmer for 2 minutes to allow the flavors to meld.

Step 3: Cook the Spaghetti in the Sauce

Add the 12 oz spaghetti (broken in half) and the 3 cups marinara sauce to the pot. Stir well to combine, ensuring the spaghetti is fully submerged in the liquid. Bring to a boil, then reduce heat to medium-low.

Cover and simmer for 10-12 minutes, stirring occasionally, until the spaghetti is tender and has absorbed much of the liquid. The pasta should be al dente—firm to the bite but cooked through. If the mixture becomes too thick, add a splash of water.

Step 4: Finish and Serve with Fresh Toppings

Once the spaghetti is cooked, remove the pot from heat. Let it sit for 2 minutes to allow the sauce to thicken slightly. The sauce should cling to the spaghetti and chicken, coating every piece evenly.

Divide the chicken spaghetti among serving plates. Top each portion with the 0.5 cup parmesan cheese (freshly grated) and the 0.25 cup fresh basil leaves (chopped). The basil adds a bright, fresh contrast to the rich marinara, while the parmesan melts slightly from the heat.

Essential Equipment for Great chicken spaghetti with marinara sauce

Large Pot or Dutch Oven

A heavy-bottomed 5-6 quart Dutch oven is ideal for this recipe. The enamel-coated cast iron (like Le Creuset or Lodge) distributes heat evenly and prevents hot spots that could burn your sauce. I’ve had my Le Creuset for years and it’s perfect for one-pot meals like this. 🔥

Wooden Spoon

Use a sturdy wooden spoon to stir and scrape the bottom of the pot. It won’t scratch your cookware and is perfect for deglazing those flavorful browned bits. I keep a 12-inch bamboo spoon in my kitchen just for recipes like this.

Chef’s Knife

A sharp 8-inch chef’s knife makes quick work of dicing the onion and mincing the garlic. I recommend Wüsthof or Victorinox for their durability and comfort. A dull knife is more dangerous than a sharp one, so keep it honed.

Cutting Board

A large wood or plastic cutting board gives you plenty of space to prep all your ingredients at once. I prefer a bamboo board for its natural antimicrobial properties. Always wash it thoroughly after handling raw chicken.

Measuring Cups and Spoons

Accurate measurements matter, so keep a set of nested measuring cups and spoons handy. I use OXO Good Grips because they’re easy to read and comfortable to hold. Measuring the broth and marinara ensures the right consistency.

Microplane or Box Grater

For the best texture, freshly grate your Parmesan cheese using a Microplane. It creates fine, fluffy shreds that melt beautifully into the dish. Pre-shredded cheese has anti-caking agents that affect melt and flavor.

Frequently Asked Questions