Chef John's Chicken Spaghetti Recipe

Recipesfull introduces to you: Italian Recipes. (Chef John's Chicken Spaghetti Recipe). No canned soups were harmed in the making of this chicken spaghetti recipe, which showcases a whole bird. Other than requiring a little time, this recipe is dead simple. Just be sure to undercook your pasta by at least a minute, since it'll finish cooking in hot sauce for a few more minutes. This is a critical step, and allows all those flavors to get sucked up by the still hydrating spaghetti. Garnish with a little more Pecorino Romano cheese and basil.

Brief

Prep 20 mins

Cook: 2hrs5 mins

Total: 2hrs25 mins

Servings: 8

Yield: 8 servings

Chef John's Chicken Spaghetti Recipe

Ingredients

1 (4.5 pound) whole chicken

giblets removed

1 (24 ounce) jar marinara sauce

6 cups water

2 anchovy fillets

½ teaspoon red pepper flakes

or to taste

2 teaspoons salt

plus more to taste

1 (16 ounce) package spaghetti

¼ cup thinly sliced basil leaves

½ cup grated Pecorino Romano cheese

1 tablespoon cold butter

1 tablespoon grated Pecorino Romano cheese

Piadina Romagnola (Italian Flat Bread)

World Cuisine

Directions

Step 1

Place chicken in a pot and pour marinara sauce on top. Add water and anchovies. Bring to a simmer uncovered over high heat. Reduce heat to medium-low. Cover and simmer without stirring for 1 hour and 15 minutes.

Step 2

Transfer chicken to a bowl using tongs. Let cool to the touch.

Step 3

Meanwhile bring sauce to a simmer over medium-high heat. Cook skimming off the fat from the surface until sauce is reduced by at least half 20 to 35 minutes.

Step 4

Tear off chicken meat by hand and transfer to a bowl breaking the pieces into your desired size.

Step 5

Add the chicken red pepper flakes and salt to the reduced sauce. Cook and stir until chicken is heated through about 2 minutes. Keep on low heat while you cook the pasta.

Step 6

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water according to package instructions reducing time by 1 minute about 11 minutes. Drain and return to the pot; reduce heat to low.

Step 7

Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter. Stir until butter melts about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese. Cover and let sit for 1 minute. Stir and serve.

Nutritional Information

Chef John's Chicken Spaghetti Recipe

Servings Per Recipe:8

Calories: 850.3

% Daily Value *

Protein: 33.7g 67%

Carbohydrates: 53.8g 17%

Dietary Fiber: 4g 16%

Sugars: 9g

Fat: 54.4g 84%

Saturated Fat: 16.4g 82%

Cholesterol: 105.5mg 35%

Vitamin A Iu: 900.9IU 18%

Niacin Equivalents: 18.1mg 139%

Vitamin B6: 0.3mg 20%

Vitamin C: 2.1mg 3%

Folate: 148.4mcg 37%

Calcium: 147.5mg 15%

Iron: 4.2mg 24%

Magnesium: 73.1mg 26%

Potassium: 581mg 16%

Sodium: 1162.3mg 47%

Thiamin: 0.7mg 68%

Calories From Fat: 489.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.