Tomato-Basil Spaghetti with Blackened Chicken
Easy chicken spaghetti recipe, packed with bright Mediterranean flavors including tomatoes, basil, garlic and citrus. Serve it for dinner with your favorite salad (see ideas in the post.)
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lb boneless chicken breast pieces
- Kosher salt
- 3/4 tsp black pepper
- 1 tsp dry oregano
- 1/2 tsp ground corinader
- 1/2 tsp paprika
- 1/4 tsp ground nutmeg
- Extra virgin olive oil (see our olive oil options here)
- 1/4 cup water
- 1 lemon, juice of
- 1 lb spaghetti
- 1/2 tsp crushed red pepper flakes
- Extra virgin olive oil (see our olive oil options here)
- 2.5 lb grape or cherry tomatoes, halved (you can leave some whole)
- 7 garlic cloves, minced
- 7-8 green onions (both white and green parts), trimmed and finely chopped
- 1/2 cup dry white wine
- 1 lemon, juice of
- salt and pepper, to taste
- 20 large basil leaves, roughly torn
- Freshly grated Parmesan
- 2 tbsp toasted pine nuts, for garnish (optional)
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Pat chicken breasts dry and season with kosher salt and black pepper. In a small bowl, mix together the oregano, coriander, paprika and nutmeg. Apply the spice mixture to chicken breasts on both sides.
- 3
In an oven-safe skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add chicken and brown deeply on both sides (about 4 to 5 minutes in total) Turn heat off. Add 1/4 cup water and lemon juice.
- 4
Transfer chicken to the 400 degrees F-heated oven. Bake for 20 to 25 minutes, turning over once. (Chicken is ready when internal temperature in its thickest part reads 165 degrees F. )
- 5
While chicken is baking, cook spaghetti according to package. Mine took about 9 minutes in boiling water with a dash of salt. Drain in a large colander. Set aside briefly.
- 6
In a large heavy cooking skillet, heat 1/2 cup olive oil. Stir in crushed red pepper flakes, tomatoes, garlic, and chopped green onions. Season with kosher salt and pepper. Cook for 5 to 7 minutes on medium-high. Now add white wine and lemon juice. Bring to a boil, allowing the sauce to reduce a little, then reduce heat to medium, cover and let simmer for 7-10 minutes or until tomatoes sofetn and turn a nice rusty orange.
- 7
Now, add cooked spaghetti to the tomato mixture and stir to combine. When pasta heats through, toss in the basil leaves, Parmesigiano Reggiano, and pine nuts (if you choose).
- 8
Transfer spaghetti to serving bowls and top with the baked chicken breasts. Enjoy!