Chicken Spaghetti Recipe (With Vegetable)
Bring comfort and flavor to your table with this Chicken Spaghetti Recipe, a delicious fusion of Pakistani and Indian-style noodles tossed with tender chicken, colorful vegetables, and a touch of soy sauce. It’s quick, flavorful, and perfect for busy weeknights or family get-togethers.This chicken and vegetable spaghetti is my go-to recipe for lunch boxes, parties, or when I crave something filling yet simple to make. Ready in under 30 minutes, it’s a one-pan meal that everyone loves — flavorful, saucy, and perfectly balanced.
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Servings: 3 Persons
Calories: 468kcal
Equipment
- Wok | Frying Pan
Ingredients
- 500 g Spaghetti Pasta 1 Packet
- 2 teaspoon Oil
- 2 teaspoon Butter
- 1 teaspoon Garlic Grated or paste
- 3 Green Chilies Sliced
- ½ cup Boiled Chicken Shredded or cubes
- 1 Tomato Medium size - cut into cubes
- 1 tablespoon Chicken Stock Optional - Substitute: Pasta water
- 1 tablespoon Onion Sliced
- 1 tablespoon Capsicum Sliced or diced
- 1 tablespoon Carrots Sliced or diced
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder Substitute: Paprika, or Cayenne pepper
- 2 teaspoon Red Chili Paste
- 2 teaspoon Dark Soya Sauce
- ½ teaspoon Ajinomoto – ½ Tsp
- ½ teaspoon Black Pepper – ½ Tsp
Instructions
Boil The Spaghetti
- Bring a large pot of water to a boil.
- Add a pinch of salt and one packet of spaghetti pasta.
- Give it a quick stir to prevent sticking.Cook for 8 minutes or until al dente.
- Drain and rinse with cold water to stop the cooking process.
- Drizzle a little oil over the pasta, toss well, and set aside.
Cook Chicken and Vegetables
- Heat 2 tablespoons of oil and 2 tablespoons of butter in a large pan.
- Add 1 teaspoon garlic paste and 3 sliced green chilies. Sauté until aromatic.
Add boiled chicken pieces and stir-fry for 2–3 minutes.
- Mix in chopped tomatoes, salt, and red chili powder. Stir well until the tomatoes soften.
- Pour in chicken stock or water and mix again.
- Add the vegetables — carrots, capsicum, and onions — all cut into thin strips. Stir-fry on medium heat until slightly tender yet crunchy.
- Add red chili paste for color and a touch of heat.
Combine Everything
- Add the boiled spaghetti to the pan with the chicken and vegetables.
- Pour in a dash of dark soy sauce and toss everything together until the spaghetti absorbs the sauce.
- Taste and adjust seasoning if needed.
- Cover and let it steam for 5 minutes on low heat to infuse the flavors.
Serve & Enjoy
- Fluff the spaghetti gently and serve hot. Garnish with fresh coriander or green onions for an extra burst of flavor.
Serve in nice platter and pair it with garlic bread or a light salad for a complete, comforting meal.
Video
Notes
- Don’t overcook the pasta: Boil spaghetti only until al dente (firm to bite). It will soften more when mixed with sauces and chicken.
- Use fresh vegetables: Crunchy veggies like capsicum, carrots, and onions add color, flavor, and texture.
- Balance the flavors: A good Pakistani-style spaghetti balances savory, spicy, and umami notes — adjust chili and soy sauce to your taste.
- Add a hint of butter: Butter adds richness and smooth flavor, pairing beautifully with chicken and spices.
- Cook on high heat briefly: Stir-frying vegetables and chicken on high flame keeps everything crisp and flavorful.
- Add a touch of vinegar or lemon juice: A little acidity brightens up the sauce and prevents the spaghetti from tasting too heavy.
- Customize the spice level: Add green chilies or red chili paste for heat — or skip them for a mild family version.
Nutrition
Serving: 1cup | Calories: 468kcal
