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Chicken and spaghetti with tomatoes and basil served in a bowl

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.)



For Chicken:

  • 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

For Pasta:

  • 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)


  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!


  • Cook's Tip for Shortcut: Although it's not hard to bake a few chicken breasts to through into this chicken spaghetti dinner, in a pinch, you can use rotisserie chicken. Just remove the bones and shred the rotisserie chicken into your pasta.
  • Leftovers? You can refrigerate leftovers for up to 4 days. You can also meal-prep this and store in separate boxes for lunch.
  • Visit our shop to browse our spices, olive oils and bundles!
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Entree
  • Method: Baked
  • Cuisine: Italian

Keywords: Easy chicken spaghetti, healthy spaghetti recipe, chicken pasta recipe