Tomato Cream Spaghetti with Roasted Chicken

It’s 6pm and you need dinner fast. If you’re craving something creamy and comforting, look no further. This Tomato Cream Spaghetti is the ultimate family-friendly meal. It delivers restaurant-quality flavor without the stress.

Too tired to cook something complicated? This works perfectly every single time. It is the kind of recipe you will make on repeat. Let’s get cooking.

WHY YOU’LL MAKE THIS AGAIN

This dish is the perfect comfort food for a chilly Fall evening. It combines juicy roasted chicken with a velvety, rich sauce. You get a meal that feels fancy but stays simple. It is ready in under 45 minutes total.

The ingredients are likely already in your pantry. It is reliable, satisfying, and very easy to clean up. Your family will ask for seconds every time. It is a guaranteed winner for busy nights.

HOW THIS COMES TOGETHER

The process is straightforward and very beginner-friendly. You roast the chicken while the pasta water boils. The sauce simmers while the noodles cook through. Using reserved pasta water ensures a silky texture. It is a seamless flow from start to finish.

WHAT YOU’LL NEED

Gather these simple ingredients to get started with your dinner.

• 2 boneless, skinless chicken breasts (approx 400g)
• 400g spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, finely diced
• 400g crushed tomatoes
• 120ml heavy cream
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 50g grated parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

STEP-BY-STEP DIRECTIONS

1. Preheat oven to 200°C (400°F). Season chicken breasts with salt, pepper, and olive oil. Roast for 20-25 minutes until the internal temperature reaches 74°C (165°F). Slice into bite-sized strips.
2. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 60ml of pasta water before draining.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté onion until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, dried oregano, and red pepper flakes. Simmer on low-medium heat for 10 minutes, stirring occasionally.
5. Reduce heat to low and stir in the heavy cream until smooth.
6. Add the cooked spaghetti and roasted chicken slices to the skillet. Toss thoroughly to coat. Add the reserved pasta water if needed to adjust the consistency.
7. Stir in the grated parmesan cheese. Adjust seasoning with salt and pepper.
8. Serve immediately garnished with fresh basil leaves.

HOW TO SERVE IT

Serve this hot in large, shallow bowls. It is perfect for a casual hosting night with friends. Pair it with a crisp green salad or garlic bread. A glass of light red wine works beautifully too. Don’t forget the extra basil on top.

LEFTOVERS & STORAGE

Store any leftovers in an airtight container. It keeps well in the fridge for three days. To reheat, add a splash of water or milk. This helps loosen the cream sauce back up. It is a great option for easy office lunches.

MAKE IT EVEN BETTER (PRO TIPS)

• Do not skip the reserved pasta water for the best sauce.
• Avoid overcooking the chicken to keep it juicy and tender.
• Use fresh garlic instead of powder for a better aroma.
• Salt your pasta water heavily like the sea.
• Use a rotisserie chicken to save 20 minutes on busy nights.
• Add a splash of balsamic vinegar for a tangy flavor boost.

EASY WAYS TO CHANGE IT UP

• Add a handful of fresh spinach at the end for greens.
• Swap the chicken for sautéed shrimp for a seafood twist.
• Use gluten-free spaghetti to make this meal allergy-friendly.
• Stir in sun-dried tomatoes for a deeper, savory flavor.

QUICK QUESTIONS

Can I use milk instead of heavy cream?

You can use whole milk, but the sauce will be thinner. Add a teaspoon of cornstarch to help it thicken up. Heavy cream provides the best restaurant-style results.

What if I don’t have fresh basil?

Fresh parsley is a great alternative for a bright finish. If you have neither, just skip the garnish. The dried oregano in the sauce provides plenty of herb flavor.

Give this Tomato Cream Spaghetti a try tonight. You deserve a meal that feels this good without the hard work. Enjoy every bite!

— Ethan

Tomato Cream Spaghetti with Roasted Chicken

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Method

Ingredients

  

• 2 boneless , skinless chicken breasts (approx 400g)
• 400 g spaghett i
• 1 tablespoon olive oil
• 2 cloves garlic , minced
• 1 small yellow onion, finely diced
• 400 g crushed tomatoes
• 120 ml heavy cream
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 50 g grated parmesan cheese
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Method

 

1. Preheat oven to 200°C (400°F). Season chicken breasts with salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until internal temperature reaches 74°C (165°F). Slice into bite-sized strips.
2. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 60ml of pasta water before draining.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté onion until translucent, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, dried oregano, and red pepper flakes. Simmer on low-medium heat for 10 minutes, stirring occasionally.
5. Reduce heat to low and stir in the heavy cream until the sauce is smooth and uniform in color.
6. Add the cooked spaghetti and roasted chicken slices to the skillet. Toss thoroughly to coat, adding the reserved pasta water if needed to adjust the consistency.
7. Stir in the grated parmesan cheese and adjust seasoning with salt and pepper.
8. Serve immediately garnished with fresh basil leaves.