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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.
Course Main Course
Cuisine Italian
Keyword homemade spaghetti sauce, Italian pasta sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 902kcal
Author Olya


For the chicken

  • 1.5 lb chicken breasts boneless, skinless and thick
  • 6 bacon strips cooked and chopped
  • 1/2 cup Parmesan cheese shredded
  • 1/2 cup Mozzarella cheese shredded
  • 1/2 cup Panko bread crumbs
  • 1 tsp Italian Seasoning

For the sauce:

  • 1 tbsp 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 tsp Oregano or Italian seasoning
  • 1 tbsp dried Basil
  • 1 tsp sea salt
  • ¼ tsp crushed red pepper
  • Salt and pepper to taste
  • 1/4 cup Parmesan cheese


  • 12 oz Spaghetti


  • 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 1/4 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 (1/2 cup) and arrange them in the baking dish. Top with shredded Parmesan cheese (1/2 cup), sprinkle with cooked chopped bacon and then top with shredded Mozzarella cheese (1/2 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.


Calories: 902kcal | Carbohydrates: 88g | Protein: 66g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 154mg | Sodium: 1926mg | Potassium: 1595mg | Fiber: 7g | Sugar: 12g | Vitamin A: 755IU | Vitamin C: 26.4mg | Calcium: 435mg | Iron: 5.9mg