This Sicilian Chicken Spaghetti is a beautiful blend of bold Mediterranean flavors and homestyle comfort. Tender chicken, juicy tomatoes, briny olives, and tangy artichokes come together in a light yet hearty pasta dish that feels like a trip to sunny Sicily. It’s colorful, full of character, and bursting with freshness.
Whether you’re cooking for family dinner or a cozy date night, this pasta promises to impress with its vibrant sauce and zesty kick — all made in under 30 minutes!
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes — perfect for busy nights.
- Simple Ingredients: Everyday pantry staples with a Sicilian twist.
- Bursting with Flavor: Briny olives, sweet tomatoes, and a hint of spice.
- Restaurant Quality: Elegant enough for guests, easy enough for weeknights.
- Comforting & Light: A pasta that satisfies without feeling heavy.
Unlike your average chicken spaghetti, this version captures the true Mediterranean spirit — bright, flavorful, and perfectly balanced between tangy, spicy, and savory.
Ingredients Needed
For the Pasta and Chicken
- 320g (11 oz) spaghetti or other long pasta (like linguine or fettuccine)
- 2 chicken breasts, sliced horizontally to make thin cutlets
- 2 tbsp olive oil, divided
- Salt and freshly ground pepper, to taste
For the Sicilian Sauce
- 3 garlic cloves, finely minced
- ½ cup (125 ml) dry white wine – adds depth and acidity
- 800g (28 oz) crushed tomatoes (canned or fresh)
- ½ cup (125 ml) water – rinse the tomato can to capture all flavor
- 1 cup (100g) sliced black olives – for that signature briny punch
- 170g (6 oz) marinated artichoke hearts, drained and chopped
- ½–1 tsp red pepper flakes, adjust for your heat preference
- ½ tsp salt and ½ tsp black pepper
- 1 cup fresh basil leaves, torn (or baby spinach if you prefer)
To Serve
- Freshly grated Parmesan cheese
- Extra basil leaves for garnish
How to Make Sicilian Chicken Spaghetti
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti following package instructions, but remove it one minute early for that perfect al dente bite. Drain and set aside — you’ll finish it in the sauce later.
Step 2: Sear the Chicken
Season both sides of the chicken cutlets with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Cook chicken for about 1½ minutes per side, until golden and cooked through. Remove from the skillet, let it rest for a minute, then shred or slice it thinly.
(This adds tender pieces that soak up the sauce perfectly.)
Step 3: Build the Sauce Base
Add the remaining tablespoon of olive oil to the same skillet. Toss in the garlic and sauté for 15–20 seconds, just until fragrant — don’t let it burn.
Pour in the white wine and simmer for 1 minute, scraping the bottom to lift all those flavorful browned bits.
Step 4: Simmer the Sicilian Sauce
Add the crushed tomatoes, water, olives, artichokes, red pepper flakes, salt, and pepper. Stir well and bring to a gentle simmer over medium heat.
Cook for about 5 minutes, allowing the flavors to blend and the sauce to slightly thicken.
Step 5: Add Chicken and Pasta
Return the shredded chicken to the pan and stir to coat it in the sauce.
Add the cooked pasta directly into the skillet and toss for 1–2 minutes, letting the sauce cling to each strand.
(Tip: The sauce should be thick enough to coat the pasta without pooling.)
Step 6: Finish and Serve
Just before serving, fold in the fresh basil leaves for a burst of aroma.
Serve immediately with a sprinkle of Parmesan cheese and extra basil on top.
Serving and Storage Tips
- To Serve: Pair with a crisp green salad or garlic bread for a complete meal.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm gently on the stove with a splash of water or olive oil to revive the sauce.
- Freezing: This dish freezes well for up to 2 months — reheat from frozen over low heat.
Helpful Notes
- No wine? Replace it with chicken broth and a splash of lemon juice.
- Add veggies: Roasted peppers, cherry tomatoes, or mushrooms make great add-ins.
- Extra creamy version: Stir in a tablespoon of mascarpone or cream before serving.
- For spice lovers: Swap red pepper flakes for a touch of Calabrian chili paste.
- Pasta options: This sauce pairs beautifully with penne, rigatoni, or bucatini.
Sicilian Chicken Spaghetti
Ingredients
Method
- Step 1: Cook the Pasta — Bring a large pot of salted water to a boil and cook the spaghetti according to package directions. Remove one minute early for al dente texture. Drain and set aside.
- Step 2: Sear the Chicken — Season chicken cutlets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook 1½ minutes per side until golden and cooked through. Remove, rest briefly, then shred or slice thinly.
- Step 3: Build the Sauce Base — In the same skillet, add the remaining olive oil and minced garlic. Sauté for 15–20 seconds until fragrant. Pour in white wine and simmer for 1 minute, scraping up any browned bits.
- Step 4: Simmer the Sicilian Sauce — Add crushed tomatoes, water, olives, artichokes, red pepper flakes, salt, and pepper. Stir and simmer over medium heat for 5 minutes to blend flavors and slightly thicken the sauce.
- Step 5: Add Chicken and Pasta — Return the chicken to the pan, stirring to coat with sauce. Add cooked pasta and toss for 1–2 minutes so the sauce clings to every strand.
- Step 6: Finish and Serve — Fold in fresh basil just before serving for a burst of aroma. Top with Parmesan cheese and extra basil. Serve hot.
Notes
Storage: Refrigerate up to 3 days or freeze up to 2 months.
Tips: Substitute wine with chicken broth and lemon juice; add roasted vegetables or a spoon of mascarpone for a creamy twist.
Conclusion
This Sicilian Chicken Spaghetti is more than just a pasta — it’s a taste of Italy’s sun-soaked coast in every bite. With tender chicken, tangy artichokes, and briny olives, it delivers that perfect balance of comfort and freshness.
If you try this recipe, leave a star rating and comment below! I’d love to know how yours turned out.
Don’t forget to share it on Pinterest or Facebook — your friends will thank you!
✨ What’s your favorite Mediterranean twist on pasta? Let me know in the comments!
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Yes! You can swap spaghetti for linguine, fettuccine, or even penne — just keep the sauce-to-pasta ratio the same.
Can I make this recipe gluten-free?
Absolutely. Use your favorite gluten-free pasta brand and follow the same steps.
What can I use instead of white wine?
Chicken broth with a squeeze of lemon or a dash of apple cider vinegar works as a great substitute.
Is this Sicilian Chicken Spaghetti freezer-friendly?
Yes! Let it cool completely, then store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
How can I make it vegetarian?
Skip the chicken and double the artichokes or add roasted eggplant for a hearty vegetarian version.