Indigo's (Almost) Famous Chicken Spaghetti

READY IN: 55mins
Recipe by Indigo

This is a childhood favorite recovered after begging my mom for the recipe! This really takes me back to a better time, and everyone who's tried it LOVES it (and me! yipee!)

Top Review by Chef Carol Kay

ahhh, Indigo, I was in need of some comfort food, and this fit the bill. !! I loved this and will be making tis again, but I am gonna have to make it for a potluck or something. My family just wasn't into it the way I was. (you need to know they can be incredibly picky) The littler ones thought this was too spicy (I did not use the jalepenos, and I personally would have loved too)and another does not like olives. Even with there pickyness though they did eat what I put on their plate. I used a can of tomato sauce, not the paste. And I added about a 1/2 cup of sour cream, and a green bell pepper. Again thank you.

Ingredients Nutrition


  1. Preheat oven to 350. (This can all be done concurrently).
  2. In large skillet, simmer chicken breasts in olive oil, white wine, and/or butter until lightly browned.
  3. Cool, break/cut into pieces, set aside.
  4. In large saucepan, saute onion and garlic until soft. Add all canned ingredients (and peppers, if desired).
  5. Stir and simmer, covered, about 8 minutes.
  6. Add chicken and simmer until chicken is hot.
  7. In large pot, boil spaghetti 10-12 minutes until just done.
  8. Drain, rinse under cold water, and drain again. Place in large pot for remainder of steps.
  9. Add sauce with chicken to the spaghetti and mix well. Sauce should resemble typical pasta sauce in that it is not too thin, but liquid enough to reduce in oven.
  10. Cover with top or foil and bake in oven for 30-40 minuntes. Take off cover, lay cheese over top, and place back in oven uncovered. Bake until cheese is melted, about 7 minutes.
  11. Can reheat in microwave with more cheese the next day!

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