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    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Oct 10, 2017 · 3 Comments

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    Baked Chicken Breasts with Pasta in Homemade Italian Spaghetti Sauce is a delicious pasta dish made with spaghetti and the best ever homemade Italian Spaghetti sauce! It’s paired up with baked Mozzarella, Bacon and Parmesan crusted chicken breasts.

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    The main steps are cooking bacon, making Italian Spaghetti Sauce, baking chicken, boiling spaghetti and finally putting it all together. Easy enough!

    Authentic and Quick Italian Tomato Sauce

    When you make this amazing and quick Italian tomato sauce once, you’ll never go back to those inauthentic, sugar-filled jar sauces.

    • Tomatoes. I used crushed tomatoes for the sauce, but the sauce can also be made smooth by using puréed tomatoes.  Pureed tomatoes fall somewhere between crushed and paste — they are smoother, thicker and deeper in flavor than crushed.
    • Salt. Always taste the sauce, if it doesn’t taste delicious, add a little more salt.
    • Basil. I used dried basil, but if you have access to fresh basil – make sure to use it!
    • Cheese. Use Parmesan cheese to thicken the sauce.
    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Mozzarella and Parmesan Crusted Chicken

    I used Panko bread crumbs in this recipe, which provided nice coating for the outside of the chicken. The chicken was also coated in bacon, Parmesan and Mozzarella.

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    This Mozzarella and Parmesan crusted chicken turned out very tender and juicy. Just make sure to bake it at 375 F and check after 20 minutes so that you don’t over-bake it. Should take no more than 30 minutes total.

    How to prepare bacon

    I precooked my bacon by baking it. Lay 6 strips of bacon on a sheet pan (I did not use foil, but you can definitely bake it on foil and avoid the clean up!) and bake for 15 to 20 minutes at 400F until the bacon is really crispy.

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Remove from oven and dry on paper towels; then cut it into small chunks.

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    The recipe calls for 4 boneless skinless chicken breasts, 6 bacon strips and 12 oz of Spaghetti.

    This quick and authentic homemade spaghetti sauce is traditionally flavored with Oregano, which is  what I used as well, but any Italian seasoning (a combination of oregano, rosemary, thyme, basil) will do great.

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    BAKING THE CHICKEN

    Lightly grease a baking dish or baking sheet with sides large enough to comfortably fit all the chicken. Paper towel dry the chicken (4 chicken breasts measuring 1.5 lb).

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Season the chicken on both sides with salt and pepper. Sprinkle with 1 teaspoon of Oregano or Italian seasoning. Dredge the chicken in ½ cup bread crumbs and arrange them in the baking dish.

    Bacon and Mozzarella Crusted Chicken Pasta

    Top with ½ cup Parmesan cheese and sprinkle cooked chopped bacon on top of Parmesan:

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Top with ½ cup Mozzarella cheese:

    Bake at 375 F for 20 to 30 min until chicken is done. Do not over-bake – you risk getting a dry instead of juicy chicken.

    Make sure to check at 20 minutes by using a meat thermometer – safe internal temperature for cooked chicken is 165° Fahrenheit (75° Celsius), or make an incision in one of the bigger chickens to see if it’s no longer raw and pink in color.

    COOKING SPAGHETTI

    Cook 12 oz of spaghetti in salty water according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

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    Print Recipe
    5 from 5 votes

    Chicken Spaghetti in Homemade Italian Tomato Sauce

    Baked Chicken Breasts with Pasta in Homemade Italian Spaghetti Sauce is a delicious pasta dish made with spaghetti and the best ever homemade Italian Spaghetti sauce! It’s paired up with baked Mozzarella and Parmesan crusted chicken breasts.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: homemade spaghetti sauce, Italian pasta sauce
    Servings: 4
    Author: Olya

    Ingredients

    For the chicken

    • 1.5 lb chicken breasts, boneless, skinless and thick
    • 6 bacon strips, cooked and chopped
    • ½ cup Parmesan cheese, shredded
    • ½ cup Mozzarella cheese, shredded
    • ½ cup Panko bread crumbs
    • 1 teaspoon Italian Seasoning

    For the sauce:

    • 1 tablespoon Olive Oil
    • ½ large onion, chopped
    • 4 cloves garlic, minced
    • 28 oz crushed tomatoes, (one can)
    • 1 cup chicken broth, sodium free (adjust salt to taste if not sodium free)
    • 1 teaspoon Oregano, or Italian seasoning
    • 1 tablespoon dried Basil
    • 1 teaspoon sea salt
    • ¼ teaspoon crushed red pepper
    • Salt and pepper, to taste
    • ¼ cup Parmesan cheese

    Pasta

    • 12 oz Spaghetti

    Instructions

    • BACON: Preheat oven to 400 degrees. Lay 6 strips of bacon on a sheet pan (I did not use foil, but you can definitely bake it on foil and avoid the clean up) and bake for 15 to 20 minutes until the bacon is really crispy. Remove from oven and dry on paper towels; then cut it into small chunks.
    • HOMEMADE ITALIAN SPAGHETTI SAUCE: Start making the sauce now, before baking the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion, chopped, and cook it until translucent. Add garlic cloves, minced and cook until fragrant, about 1 minute.
    • Pour in crushed tomatoes, cup chicken broth, oregano (any Italians seasoning will do as well), dried basil, sea salt and crushed red pepper. Reduce heat to a simmer, and cook about 10 minutes.
    • Add ¼ cup of Parmesan cheese, stir and simmer for additional 5 minutes.
    • BAKING THE CHICKEN: While the sauce is simmering, start making the chicken. Lightly grease a baking dish. Paper towel dry the chicken. Season the chicken on both sides with salt and pepper. Sprinkle with Italian seasoning.
    • Coat the chicken with the bread crumbs (½ cup) and arrange them in the baking dish. Top with shredded Parmesan cheese (½ cup), sprinkle with cooked chopped bacon and then top with shredded Mozzarella cheese (½ cup).
    • Bake at 375 for 20 to 30 min until chicken is done. Do not over-bake. Make sure to check at 20 minutes by making a an incision in one of the bigger chickens to see if it’s no longer raw and pink, but instead white in color.
    • COOKING PASTA: Cook 12 oz of spaghetti in salty water according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
    • ASSEMBLY: First remove ½ cup of prepared sauce (to be used on top of the chicken in the next step). 
    • Add cooked pasta and mix well. Taste to make sure it’s seasoned enough. Add more pepper and salt, if necessary. 
    • Add baked chicken into the skillet and spoon the removed ½ cup of the warm sauce evenly over chicken. This should coat it nicely, but with bacon and Mozzarella still showing thru. Serve immediately or cover with lid to keep the dish warm.
    Nutrition Facts
    Chicken Spaghetti in Homemade Italian Tomato Sauce
    Amount Per Serving
    Calories 902 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 11g69%
    Cholesterol 154mg51%
    Sodium 1926mg84%
    Potassium 1595mg46%
    Carbohydrates 88g29%
    Fiber 7g29%
    Sugar 12g13%
    Protein 66g132%
    Vitamin A 755IU15%
    Vitamin C 26.4mg32%
    Calcium 435mg44%
    Iron 5.9mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

    Cajun Chicken and Sausage Pasta

    Our new favorite chicken pasta recipes include this Cajun Chicken and Sausage Penne Pasta dish! It’s so unbelievably flavorful and I cannot recommend it enough!

    and this amazing Chicken Spinach and Bacon Alfredo Pasta. Both recipes are so easy to make and are perfect for midweek dinners!

    For other popular chicken recipes, please see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce).
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    Reader Interactions

    Comments

    1. M. Adams says

      December 08, 2017 at 4:40 pm

      Excellent! I want to try adding mushrooms & broccoli. Thanks for sharing this recipe

      Reply
    2. Debbie H. says

      December 08, 2017 at 4:23 pm

      I substituted with spaghetti sauce instead of specified one….. It was a quick dinner and my family loved it

      Reply
    3. Emily says

      December 01, 2017 at 4:40 pm

      My family loved this recipe so much they even ate it the next night for leftovers! I did double the recipe to make extra for leftovers!! Served it with a green crips salad & crunchy/chewy French baguettes and it was a hit!!

      Reply

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