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Sicilian Chicken Spaghetti

Sicilian Chicken Spaghetti

This Sicilian Chicken Spaghetti combines tender chicken, juicy tomatoes, briny olives, and tangy artichokes in a vibrant, Mediterranean-style sauce. It’s quick to prepare, bursting with bold flavors, and perfect for busy weeknights or elegant dinners alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Pasta and Chicken
  • 320 g spaghetti or other long pasta like linguine or fettuccine
  • 2 pieces chicken breasts sliced horizontally into thin cutlets
  • 2 tbsp olive oil divided use
  • salt and freshly ground pepper to taste
For the Sicilian Sauce
  • 3 cloves garlic finely minced
  • 0.5 cup dry white wine adds depth and acidity
  • 800 g crushed tomatoes canned or fresh
  • 0.5 cup water rinse tomato can to capture all flavor
  • 1 cup sliced black olives about 100g, for a briny punch
  • 170 g marinated artichoke hearts drained and chopped
  • 0.5 to 1 tsp red pepper flakes adjust to taste
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 cup fresh basil leaves torn; or substitute baby spinach
To Serve
  • freshly grated Parmesan cheese
  • extra basil leaves for garnish

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Serving: Pair with a green salad or garlic bread.
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.