Sommer's Chicken Spaghetti

"About a month ago I was stranded at the end of the month with very little in the pantry and no money so I scrounged up this recipe with leftovers and bits and pieces I could find. I haven't found a recipe quite the same as this one on Zaar as of yet. I am hoping that I can remember how I made it. I think it turned out really well and am annoyed with myself that I forgot to post it right away. My bf also enjoyed it. This would serve 1 to 2. Everything is an estimate. Hope you find this recipe's simplicity satisfying as well as tasty. Also, feel free to add additional veggies like chopped onions, green pepper, celery, carrots etc., just adjust cooking time as necessary. My pantry and fridge were really bare so I had no yummy veggies to add at the time I made this. FYI Zaar is having difficulty recognizing the ingredients as I listed, so sorry for any confusion on the nutrition facts. It took me 3 tries for Zaar to recognize 'beonless, skinless chicken breast' so I had to reword it."
photo by Noo8820 photo by Noo8820
photo by Noo8820
photo by Chef on the coast photo by Chef on the coast
Ready In:


  • 12 lb chicken breast, cut into bite-size pices (I used 1 large boneless, skinless breast)
  • 14 ounces spaghetti sauce (I used Prego Mushroom Supreme and all I had was 1/2 of a 1 lb 9.75 oz jar)
  • 1 12 teaspoons jarred minced garlic (equivalent to 3 garlic cloves)
  • 1 teaspoon olive oil
  • water, for boiling spaghetti
  • salt, to taste
  • spaghetti or favorite pasta


  • Heat olive oil in large skillet.
  • Add chicken pieces and garlic and saute on medium-high to infuse garlic into the oil and until chicken is no longer pink. Do NOT drain.
  • Dump in the half jar of spaghetti sauce over the chicken and olive oil/garlic. Stir and bring to a boil. Turn heat down to low and cover and simmer, stirring occasionally.
  • While spaghetti sauce is simmering, prepare your favorite pasta. I used thin spaghetti. Bring a large pot of water to boil, add a bit of salt, add pasta and return to a boil, stirring occasionally until al dente, or preferred tenderness.
  • After pasta is cooked to desired tenderness, drain. Serve spaghetti sauce over hot, cooked spaghetti.

Questions & Replies

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  1. lolsuz
    This is such a good, tasty recipe... and quick and easy too. I've been making a version of this for years. I would give one tip: make this in a pressure cooker if you have one. I use skinless chicken breast WITH the bone still in, and cook them whole in the sauce in my pressure cooker. Bone-in meats always have more flavor, and the pressure cooker is the best way to get the most flavor out of those ingredients.
  2. drawmesunshine
    This was really simple and really tasty (:
  3. Noo8820
    I made this for my children's dinner tonight.I don't do shop bought sauce,and as I always have some homemade sauce in the freezer,I used that.I chopped up the chicken into very small pieces and also added some chopped courgette.If I'd had it,I would have also thrown in some mushroom.The children enjoyed it,and plates were cleaned.A very quick and simple dinner,thats easily adapted to the contents of your fridge.Thank you.
  4. llsnmerriman
    I made this tonight for dinner. My family of 4 enjoyed it. It was so simple, I cut up 2 chicken breasts, fried in oil, with an onion, garlic powder, a bit of paprika, onion powder, & a small amount of red pepper flakes. Then I sprinkled parmesan and added my spag sauce. It turned out great with a side of garlic toast & corn. Thanks for the idea!
  5. 2Bleu
    We had this for lunch today using spaghetti. I had to add about 1 tbsp of italian seasoning as jar sauce is usually a bit bland, even Prego, and also had to add more sauce than called for. I also added some chopped onion to the simmering garlic for more flavor. Overall, this is a good starter recipe for a great italian dish.


  1. Troop Angel
    This was so easy to make and a nice change from the traditional spaghetti! I just used olive oil flavored cooking spray instead of the oil itself and that seemed to work just fine. I doubled this for the 3 of us and I think next time I'll add a little bit more sauce as the chicken seemed to soak up a lot of it...served this with garlic bread and it was a quick, easy weeknight meal! Thanks for sharing!


Newest update March 28, 2008; I am so grateful and excited. A wonderful, generous, kind anonymous person gifted me with PM and I can't wait to use all the features. Thank you! I might add a couple notes or links to my page here such as forums I frequent, fave searches, and helpful info. Update March 2008: I was given the opportunity to join my very first recipe swap (I added the banner below, thanks Um Safia) This swap was really fun, interesting, and helpful. Lots of great recipes to choose from and lots of exposure for my own. I thought I'd update this a bit. It's April of 2007 already (wow!) and I might have written the stuff below at least a year ago, and longer. I live in AZ, with a roommate and a nice boyfriend. My roommate has only tried my cooking once, but my bf, bless his heart, tries really hard to tolerate it, lol! He's a good cook in his own right, but me, I'm still a newbie cook at heart. I still enjoy 'zaar and sometimes spend hours and hours on here, as it's still friendly, helpful, and interesting. :) Also, this is late in saying, but I'm supposed to be on an IBS-safe diet consisting of no dairy, egg yolks, caffeine, red meat, too much fat, everything I love, etc.... so I'm working on it, it's taking me years and years, but I've incorporated this kind of diet into my other eating, and if my tummy gets mad at me, well, I only have me to blame. :/ I've been married for almost two years and it's the first time I get to really cook for someone other than myself. (Hehe, I signed up with here not too long after I wrote this, now I'm separated - not because of my cooking lol - but surprisingly found myself again, acting as 'housewife'.) I'm not a great cook, but I do follow after my mother, who tends to estimte her ingredients and taste as she goes, but she and my sister are two of the best cooks I know. The best rule of thumb for seasonings is always add too little, you can always add more, but can't always take away if there's too much. I mostly try other recipes I find, but now and then experiment with whatever I have available if I can't get to the store or am broke, and sometimes come up with pretty good recipes. I also have a hard time cooking usually, it takes me longer than most people as I am legally blind and have no depth perception so sometimes it's hard for me to measure and prepare food. Any of the recipes I post might be estimated unless otherwise stated. Sorry for the inconvenience. :) I found this place doing one of my recipe searches. It looks like a fun place to get recipes. Take care all and happy cooking! :) <a href="¤t=curriedcurrajongs.jpg" target="_blank"><img src="" border="0" alt="Photobucket"></a> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> Helpful Link for Cookbook help:
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