Chef John's Chicken Spaghetti
No canned soups were harmed in the making of this chicken spaghetti recipe, which showcases a whole bird. Other than requiring a little time, this recipe is dead simple. Just be sure to undercook your pasta by at least a minute, since it'll finish cooking in hot sauce for a few more minutes. This is a critical step, and allows all those flavors to get sucked up by the still hydrating spaghetti. Garnish with a little more Pecorino Romano cheese and basil.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
I cook only 4 ounces, or 1 portion, of pasta in the video, but this recipe makes enough sauce for 1 to 1 1/2 pounds of pasta.
If you want a thicker sauce, simply change the ratio of sauce to water when you start the recipe. You can also reduce it longer, but you knew that.
You can substitute chicken broth for the water and Parmigiano-Reggiano cheese for the Pecorino Romano.
This is also a great make-ahead meal, as you can prep your sauce one day, and then assemble the finished dish at a later date.