Red Sauce Chicken Spaghetti

Ingredients

• 1 lb / 450 g Chicken breast or tenders, cut into strips
• 1 Tbsp Olive oil
• ½ tsp Kosher salt
• ¼ tsp Black pepper
• 1 tsp Italian seasoning
• 24 oz / 680 g jar Spaghetti sauce
• 12 oz / 340 g Dried spaghetti

Method

1. Heat the oven to 400°F / 200°C. Toss the chicken with the oil, salt, pepper, and Italian seasoning. Spread it on a sheet pan and bake 15–18 minutes, until the thickest piece reads 165°F / 74°C.
2. Warm the spaghetti sauce in a skillet over medium. Boil the pasta in salted water until al dente. For a lighter-salt plate, salt that water lightly.
3. Cut any long strips into bite-size pieces. Fold the chicken into the sauce and simmer 2–3 minutes. Serve over the pasta.

Nutrition

Kitchen estimate only, not lab-verified. Read the sauce jar — brands differ on salt, dairy, and soy. Pasta portion changes the plate.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Choose a no-salt-added spaghetti sauce, skip the salt on the chicken, and salt the pasta water lightly or not at all. Keep the herbs and black pepper.

• Gluten-free style

  Use pasta labeled gluten-free, and a sauce jar that does not list wheat. Boil that pasta in its own pot.

  • United States: The gluten-free pasta aisle is usually next to the wheat pasta. Boil it in its own pot.
  • United Kingdom: Look in the free-from pasta section. Shapes vary; spaghetti or linguine both work here.
  • European Union: Use pasta labelled gluten-free. Cook it in fresh water, not a pot that just boiled wheat pasta.

• No chicken

  Serve the sauce over pasta with white beans, or use Homestyle Seasoned Ground Turkey in the skillet.

• Dairy-free

  Many jars are dairy-free and some are not. Read the one you buy. The chicken and a plain pasta are dairy-free.