Chicken Spaghetti Bolognese

Chicken Spaghetti Bolognese brings marinated chicken and pasta together. It’s simply spaghetti with tomatoes and chicken- nothing more nothing less. It’s simple and basic yet delicious! Alternatively, if the chicken is not the meat you want to use- we have a prawn spaghetti instead!

For the chicken marinade, we have a video showcasing it and the process. You can find that here. Though the recipe will include this in the introduction of it.

Chicken Spaghetti Bolognese
The many vegetables and the delicious chicken with the chopped tomatoes. Herbs add a lot of depth and flavour to this recipe as well!

Chicken Spaghetti Bolognese Recipe

Chicken Spaghetti Bolognese

Josh N.
Prep Time 8 hrs 15 mins
Cook Time 20 mins
Total Time 45 mins
Course Main Course
Cuisine Italian
Servings 2 persons


  • 1 whole bell pepper
  • 2 small-medium onions
  • 1 whole garlic
  • 1 handful coriander fresh (chopped)
  • 1 handful parsley fresh (chopped)
  • 1 can chopped tomatoes
  • 1 cube stock
  • any spaghetti The amount of spaghetti you use doesn't matter- I tend to use more than other people. Just take what you know you need and add a bit extra.
  • 3 cups water to cook the spaghetti
  • 50 ml liquid thickened stock optional

Dried Herbs and oil (Bolognese)

  • 1 tbsp coriander
  • 1 tbsp basil
  • 1 tbsp oregano
  • 1 tbsp marjoram
  • 2 pinches salt
  • 2 tbsp olive oil
  • 1 tbsp cinnamon

Marinade (for chicken)

  • 1 tbsp cloves
  • ¼ cup soy sauce
  • ¾ cup olive oil
  • 1 whole garlic
  • 2 chicken breasts


To Marinate The Chicken

  • Add the soy sauce, olive oil and remove the skins of the garlic (save them) and crush the garlic skins.
  • Add the garlic into the marinade then mix in the powdered cloves. Add this to a tupperware or anything that can hold the marinade and the chicken breasts.
  • Add some slices into the top of the chicken so that the marinade can spread in the chicken.
  • Leave in the refrigerator for around 8 hours.

While marinating- create the stock and slice vegetables for later use.

  • Add the garlic skins to a pot then add some water and add the stock cube. Also, add the liquid stock if you have any.
  • Remove the garlic skin on the other garlic then add to the stock pot as well. Dice those garlic cloves then keep for later.
  • Remove the onion skins and add them to the stockpot. Slice the onions into dices then save for later.
  • Slice the bell pepper into slices then leave for later. Save these in the refrigerator to keep freshness.
  • Set heat to medium then after an hour separate the liquid and the vegetable cuttings. Dispose the cuttings then add the liquid to a pot then simmer until its a thick glace. Save the glace for later.

Spaghetti Bolognese

  • Add water to a pot, then add the spaghetti. Bring to boil and take off heat a third of the way through cooking. Add to the bowl with some of the pasta water to keep moisture as you cook the sauce.
  • Take the marinated chicken- drain the marinade then cut up the chicken into dices so it cooks faster. Add to a skillet then cook on high heat for a minute.
  • Add the onions and brown them on the skillet- then add the cinnamon once browned. Add the bell peppers and chopped tomato.
  • In another pan; add oil and add the dried herbs to allow it to bloom the flavour. After a few minutes add to the other skillet then mix. Add the glace to the bolognese.
  • Add the fresh herbs towards the end of the bolognese as the bolognese sauce gets browned. Add the garlic as well.
  • Make sure chicken is cooked and if so- serve on top of the spaghetti.


Keyword bolognese, chicken, spaghetti