Chicken Spaghetti Recipes

August 9, 2011
Chicken Spaghetti RecipesThis is a recipe I came up with for my wife, because she had been working so I made dinner. The name "Half Naked Spaghetti" comes from no heavy sauces being used, just a flavor coating of the Tuscany dressing.


  • 2 large boneless chicken breasts
  • box of whole wheat spaghetti
  • bottle of Tuscany Italian salad dressing
  • 2-3 Roma tomatoes
  • cheese of your choice: feta, goat, cheddar or Parmesan
  • a couple of pinches Italian spices


Blanch the chicken breasts, adding a couple tablespoons of the Tuscany dressing and olive oil to the boil for additional flavoring. When done in about 15 minutes, remove the chicken. It should be cooked about a 1/4 of the way from the outside, in. Lay the breasts out on a cutting board. With a sharp knife, slice it diagonally about pinky finger thick small filets. Being careful not to cut yourself!

In a skillet pour some more Tuscany dressing and olive oil. Lay the small filets in the skillet cooking at a medium heat, drizzling dressing turning regularly, not allowing them to burn but to cook through when done. Cover to keep warm. Sprinkle a little Italian seasoning while skillet cooking to add just the right flavor.


Slice tomatoes.

Cook spaghetti, drain (do not rinse) - don't worry about it sticking! Take each serving of spaghetti individually, place it in a bowl and pour dressing over it using your hand to gently massage it through releasing any starches that would cause the pasta to stick. Coat the pasta to your liking.

Plating: Place pasta to one side laying the small cooked lightly browned chicken filets on the other side but partially overlaying the pasta. Drape the sliced Roma tomatoes over the chicken, then spread your cheese of choice over the chicken and tomatoes and place plates in a pre-warmed oven just long enough to slightly melt the cheese. Be careful not to brown or burn the cheese. Serve with garlic bread and an nice garden salad with dried cranberries.


Servings: 2 or per breast
Prep Time: 15 Minutes
Cooking Time: 20 - 30 Minutes

By Scott McCauley from Palm Harbor, FL

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Bronze Post Medal for All Time! 166 Posts
September 12, 2008

This is one of my favorite recipes. Break the spaghetti pasta in half and cook; drain and set aside. Boil the chicken breasts until done and set out to cool. When cool, cut into bite size pieces. Saute lightly the onions, bell pepper, and celery in the margarine.

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Diamond Post Medal for All Time! 5,887 Posts
June 27, 2012

This recipe makes a great gravy! I prefer Swanson brand chicken broth.

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Diamond Post Medal for All Time! 5,887 Posts
November 3, 2008

Simmer tomatoes and broth until liquid is reduced by one half. Add parsley, onion, garlic, Worcestershire sauce, salt, basil and thyme.


Saute' mushrooms in a little butter in a pan until golden.

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February 28, 2005

I buy one large roasting chicken and can make 5 meals out of it. Here is one of my favorite recipes.

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January 7, 2021

This is a recipe shared with me from a friend I used to babysit for over thirty-five years ago.

A serving platter of spaghetti chicken.

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