This ultra tender and creamy chicken stew with spaghetti is the perfect meal for a weeknight family dinner. It's cooked in a rich tomato sauce full of flavors.
Today we share this amazing, comforting and easy homemade chicken stew with spaghetti.
This classic chicken stew is rich, tender and creamy. It’s a cozy stew that's perfect for any time of year, not just the fall and winter months!
It’s all cooked in a rich creamy tomato sauce until the chicken is tender. The smell that fills the house while it's cooking is simply wonderful!
It’s one of our all time favorite meals (along with Beef stew with potatoes and peas and Bean stew with poached eggs)! In addition to being a delicious meal it's also a budget-friendly recipe. It doesn't get any better than this, don't you think?
This easy chicken stew recipe is the perfect meal for a weeknight family dinner.
If you love this recipe and are looking for more delicious chicken recipes we've got you covered with our delicious Baked chicken breast with lemon mustard sauce, Homemade chicken nuggets, Chicken fricassee or these Chicken soup.
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For best results, follow the simple steps and the video guide of this simple chicken stew recipe.
INGREDIENTS FOR CHICKEN STEW WITH SPAGHETTI
Here you'll find all the ingredients needed to make this great recipe:
- Chicken - Chicken cut into pieces. Juicy chicken full of flavors.
- Spaghetti - Spaghetti cooked in a delicious tomato sauce.
- Onion, garlic, olive oil, tomato, bay leaf, pepper and white wine - Simple ingredients that are essential for cooking and flavoring this recipe.
- Tomato pulp - Makes the recipe creamier, adds color and an extra flavor to the sauce.
- Chopped coriander - Adds aroma and flavor.
- Salt - Highlights all the other flavors.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHICKEN STEW WITH SPAGHETTI
Step 1: In a large saucepan, add the peeled tomatoes cut into small chunks, chopped onion, olive oil and the bay leaf. Stir, cover the pan with a lid and cook on a low heat for 10 minutes.
Step 2: Add the chicken and season with white wine, chopped garlic, a teaspoon of salt, pepper and tomato pulp. Stir and cook for 45 minutes.
Step 3: Remove the bay leaf and add the spaghetti. Season with a little more salt and cook on a medium-low heat for about 10 to 12 minutes.
Step 4: Sprinkle with chopped coriander and mix well.
Step 5: Turn off the heat and serve immediately.
RECIPE TIPS
1. If you have leftovers, store the chicken stew in the fridge in a properly airtight container (to prevent the growth of microorganisms).
2. If you prefer, you can add fresh parsley or thyme sprigs instead of chopped coriander.
3. For a thicker stew you can replace tomato pulp for tomato paste (cooking time may vary slightly).
4. For juicy, tender chicken, cook this stew over low heat.
FREQUENTLY ASKED QUESTIONS
Can I store in the fridge?
Yes, you can store in the fridge! Allow the stew to cool to room temperature and place it in an airtight container to consume the next day. Never store the stew for more than 2 days. Beyond this time frame, it might start losing quality and develop microorganisms.
Can I add fresh vegetables to this creamy chicken stew recipe?
Absolutely! You can add red peppers, carrots or green beans.
Can I make this recipe with boneless skinless chicken breasts?
Yes, you can! Cut the chicken breasts into small pieces (the cooking time may vary slightly).
YOU MAY ALSO LIKE
- Chicken and carrot rice
- Chicken stew with red wine and rosemary
- Stewed chicken legs with spices
- Chicken with tomato sauce and rosemary
- Chicken stew with peas and carrot
- Chicken in tomato sauce
- Chicken stew
- Stewed rabbit with spices
- Stewed chicken with red wine
- Stewed chicken with rice
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Best Chicken Stew with Spaghetti
This ultra tender and creamy chicken stew with spaghetti is the perfect meal for a weeknight family dinner. It's cooked in a rich tomato sauce full of flavors.
- 1 kg (2 1/4 pounds) chicken cut into pieces
- 200 grams (7 ounces) spaghetti
- 1 large onion
- 1 bay leaf
- Pepper (to taste)
- 6 cloves of garlic
- 4 medium ripe tomatoes
- 100 ml (1/2 cup) olive oil
- 250 ml (about 1 cup) white wine
- 4 tablespoons tomato pulp
- Coriander (to taste)
- Salt (to taste)
- In a large saucepan, add the peeled tomatoes cut into small chunks, chopped onion, olive oil and the bay leaf. Stir, cover the pan with a lid and cook on a low heat for 10 minutes, stirring occasionally.
- Add the chicken and season with white wine, chopped garlic, a teaspoon of salt, pepper and tomato pulp. Stir and cook for 45 minutes.
- Remove the bay leaf and add the spaghetti. Season with a little more salt and cook on a medium-low heat for about 10 to 12 minutes.
- Sprinkle with chopped coriander and mix well.
- Turn off the heat and serve immediately.