Flavorful Tomato Spaghetti with Tender Chicken Breast
Easy Recipe for Chicken Breast Tomato Pasta
On a holiday in October, I was wondering what to have for lunch. I spotted some store-bought tomato spaghetti sauce and pasta, which inspired me to make a delicious pasta dish. This recipe uses a ready-made tomato sauce and cooked pasta, elevated with tender chicken breast for a satisfying meal. Let me share how to make it with a secret for deep flavor!
Main Ingredients
- Spaghetti pasta 400g (approx. 4 servings)
- Jar of store-bought tomato spaghetti sauce 1 bottle (approx. 500g)
- Chicken breast 300g
- Garlic slices 6 cloves
- Onion 1/2 medium
- Dried basil or Cheongyang chili pepper (for garnish)
Sauce & Seasoning
- Salt 1/2 tsp (for boiling pasta)
- Olive oil 3 Tbsp
- Herb salt (for seasoning chicken breast)
- Pasta water 1/2 cup (for sauce consistency)
- Salt 1/2 tsp (for boiling pasta)
- Olive oil 3 Tbsp
- Herb salt (for seasoning chicken breast)
- Pasta water 1/2 cup (for sauce consistency)
Cooking Instructions
Step 1
Prepare the chicken breast. If using frozen cubed chicken breast, use it after thawing. If using fresh chicken breast, cut it into bite-sized pieces. Cutting the chicken breast beforehand allows the seasoning to penetrate better, making it tastier.
Step 2
Peel and cut half an onion into three large chunks. Cutting the onion slightly larger than usual will add more flavor as it cooks; if cut too small, it might break down too much during sautéing.
Step 3
Slice the garlic cloves thinly into slivers. Sliced garlic releases a richer aroma and offers a pleasant texture when bitten into.
Step 4
Bring a large pot of water to a rolling boil. Add 1/2 tsp of salt and 1 Tbsp of olive oil to the boiling water. Add the 400g of spaghetti and cook for about 8 minutes, which is about 1 minute less than the package instructions. Adding a little olive oil prevents the pasta from sticking together.
Step 5
Heat a deep pan (a wok or deep skillet is recommended) over medium-low heat and add 2 Tbsp of olive oil. Add the sliced garlic and the large chunks of onion. Sauté slowly until the onions become translucent and fragrant. Be careful not to burn the garlic.
Step 6
Once the onions and garlic are semi-translucent, add the prepared chicken breast to the pan. Sprinkle herb salt over the chicken breast for seasoning. If you don’t have herb salt, salt and pepper will work too.
Step 7
Sauté until the chicken breast is cooked through and no longer pink. The chicken is cooked when its color changes from pink to opaque white and it becomes firm to the touch. This ensures a tender texture.
Step 8
Once the chicken is fully cooked, pour in the entire jar of store-bought tomato spaghetti sauce. Stir well to combine the sauce with the chicken.
Step 9
Reserve about 1/2 cup of the starchy pasta water used for boiling the spaghetti. Pour this pasta water into the empty tomato sauce jar, cover the opening, and shake well to scrape out any remaining sauce. Add this mixture to the pan and simmer with the sauce over medium heat. This will help achieve the perfect sauce consistency and deepen the flavor.
Step 10
When the sauce is gently bubbling, drain the cooked spaghetti and add it directly to the pan with the sauce. Ensure the pasta is well coated.
Step 11
Using tongs or chopsticks, toss the spaghetti with the sauce until evenly coated. Continue to cook for another 1-2 minutes, allowing the pasta to absorb the flavors of the sauce. Taste and adjust seasoning with salt or pepper if needed.
Step 12
Finally, sprinkle a little dried basil or parsley flakes over the top. This adds a fragrant aroma and enhances the visual appeal of the dish.
Step 13
Instead of basil, you can garnish with finely chopped Cheongyang chili peppers for a spicy kick that’s perfect for Korean palates. Adding grated Parmesan cheese is also a delicious option.
