Transport yourself to the sun-kissed shores of Sicily with this delightful Sicilian Chicken Spaghetti recipe. This dish is a celebration of Mediterranean flavors, combining tender chicken, tangy olives, marinated artichokes, and a rich tomato sauce that clings perfectly to each strand of pasta. With a hint of spice and the option to toss in fresh basil, this recipe is not just a meal—it’s an experience that brings the vibrant taste of Italy to your table. Whether you’re hosting a dinner party or looking for a comforting weeknight dinner, this recipe will surely impress.
Sicilian Chicken Spaghetti
Ingredients
- 320g / 11oz spaghetti (or other long pasta)
- 1/2 cup (125 ml) white wine (Note 1)
- 170g / 6 oz artichokes (marinated in can or jar), drained (Note 2)
- 1 cup (100g) sliced black olives (Note 2)
- 1 cup basil leaves , optional (or sub baby spinach)
- 2 tbsp olive oil
- 800g / 28oz can crushed tomato
- Salt and pepper
- 1/2 cup (125 ml) water (about 1/3 empty tomato can)
- 3 garlic cloves , minced
- 1/2 – 1 tsp red pepper flakes (spiciness – adjust to taste!)
- 1/2 tsp salt and pepper , each
- 2 chicken breasts , each halved horizontally to form 2 thin steaks
Serving
- Parmesan cheese , freshly grated
Instructions
1Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, reducing the cooking time by 1 minute. Drain and set aside. You can prepare this step while the sauce is simmering to save time.
2Prepare the Chicken
Season both sides of the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken for about 1½ minutes per side until golden. Remove from the skillet and set aside. Once cool enough to handle, shred the chicken into bite-sized pieces.
3Make the Sauce
Heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat. Add minced garlic and sauté for about 15 seconds until fragrant.
Pour in the white wine, allowing it to simmer vigorously for 1 minute. Use a spatula to scrape up any browned bits stuck to the bottom of the skillet. Let the wine reduce until mostly evaporated.
Stir in the crushed tomatoes, water, olives, artichokes, red pepper flakes, and a pinch of salt and pepper. Allow the sauce to simmer on medium heat for about 5 minutes.
4Combine Everything
Mix the shredded chicken into the sauce, stirring well to coat the pieces. Add the cooked pasta to the skillet and toss thoroughly for 1 minute over medium heat. Let the sauce thicken slightly and cling to the pasta strands.
5Finish and Serve
Just before serving, stir in the fresh basil leaves for a burst of flavor. Plate the pasta and sprinkle generously with freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- White Wine: Enhances the flavor of the sauce with depth and complexity. Substitute with low-sodium chicken broth if preferred.
- Olives and Artichokes: Feel free to swap these for other tangy or marinated ingredients like roasted peppers, sun-dried tomatoes, or marinated mushrooms. Leftover marinated roasted vegetables work wonderfully too!
This Sicilian Chicken Spaghetti is more than just a recipe—it’s a journey into the heart of Mediterranean cooking. Its bold flavors and simple preparation make it a standout dish that’s perfect for any occasion. Pair it with a glass of white wine or a refreshing side salad for the ultimate dining experience. Give this recipe a try, and let the flavors of Sicily brighten your mealtime.
