Chicken Spaghetti Sauce


I created this ground chicken spaghetti recipe on the fly because I didn't have my usual ingredients for a sauce. I was so happy with how it tasted that I decided to make this my first recipe submission. This makes a very light sauce. If you prefer a heartier sauce, add 1/2 can of tomato paste or even use crushed tomatoes instead of whole, but I encourage you to try it as written; it's so yummy! Serve over al dente spaghetti noodles. I hope you enjoy!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 1 tablespoon extra-virgin olive oil

  • 1 pound ground chicken

  • 1 small onion, diced

  • 1 clove garlic, crushed

  • 2 teaspoons dried basil

  • 1 pinch kosher salt to taste

  • 1 pinch ground black pepper to taste

  • 1 (14 ounce) can whole peeled tomatoes

  • ¼ cup grated Parmesan cheese


  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in hot oil until chicken has completely browned and onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into chicken mixture; cook for 1 minute.

  2. Blend tomatoes in a blender until smooth; pour over chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and sauce has thickened slightly, about 10 minutes.

  3. Sprinkle Parmesan cheese over mixture; stir.

Nutrition Facts (per serving)

505 Calories
9g Fat
101g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 840mg 37%
Total Carbohydrate 101g 37%
Dietary Fiber 11g 39%
Total Sugars 32g
Protein 15g
Vitamin C 22mg 111%
Calcium 198mg 15%
Iron 4mg 22%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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