Chicken Spaghetti

Chicken Spaghetti Recipe

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Judy Sobczynki


Great quick meal on a cold winter day!

★★★★★ 1 vote
15 Min
1 Hr 10 Min


2 lb
chicken leg quarters (about 4), skinned
1 c
chopped onion (more if you like)
2 c
chopped celery
1 1/2 tsp
1/2 tsp
1/2 tsp
poultry seasoning
1 tsp
dried thyme
4 c
4 c
chicken broth, low sodium
1 lb
spaghetti, broken in half
4 oz jar(s)
chopped pimento
4 oz can(s)
sliced black olives
3/4 c
grated parmesan cheese


1Separate the thighs from the drumsticks and skin each piece. Put in a large soup pot and cover with the water and broth. Bring to a simmer. Add spices, onion and celery. Simmer until chicken is tender (about 40 mins).
2Remove chicken from stock and set aside. Bring to a boil and add spaghetti; it should come out very moist (the spaghetti will absorb some of the broth); cook until tender, about 8 mins.
3Take the meat off the bones and add to the spaghetti. Fold in pimentos and black olives. Sprinkle on the parmesan cheese and toss until all is incorporated. Serve with crusty bread.

About Chicken Spaghetti

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #pot, #One, #Dish, #main