Go Back
A bowl of creamy tomato cream spaghetti topped with sliced roasted chicken and fresh basil.

Tomato Cream Spaghetti with Roasted Chicken

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.