Chef John's Chicken Spaghetti
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.