Chicken Mince Spaghetti Recipe – Easy Italian Pasta Dinner

Last Updated on 2 months by Neha Deshmukh

Chicken Mince Spaghetti Recipe – Easy Italian Pasta Dinner

Hey everyone! If you’re anything like me, a quick, comforting, and flavourful dinner is always a good idea. This Chicken Mince Spaghetti is exactly that – a hug in a bowl! I first made this when I was craving something hearty but didn’t want to spend hours in the kitchen. It’s become a family favourite, and I’m so excited to share it with you. It’s a simple Italian classic with a little something special, and trust me, it’s easier than you think!

Why You’ll Love This Recipe

This isn’t just another spaghetti recipe. It’s a flavour bomb! The rich, savoury chicken mince sauce clings beautifully to the spaghetti, and the aromatic spices create a truly comforting experience. Plus, it’s ready in under 30 minutes – perfect for busy weeknights. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good pasta night?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 400 gm spaghetti
• 2-4 tbsp olive oil
• 1 piece bay leaf
• 2 cloves
• 4 cloves garlic
• 1 small onion, finely chopped
• 600-750 gm chicken mince
• 1.5 cup crushed tomatoes
• 125 gm tomato paste
• 2 vegetable bouillon cubes
• 1 tsp Italian seasoning
• 1 tsp paprika powder
• 1 tsp dried parsley
• Mozzarella or Parmesan cheese, as needed
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties & Quality

Don’t underestimate the power of good olive oil! Extra virgin olive oil is best for flavour, but regular olive oil works well too. I usually go for a robust extra virgin for that extra punch.

The Significance of Bay Leaf in Indian & Italian Cuisine

Bay leaves are a secret weapon! They add a subtle, fragrant depth to so many dishes. You’ll find them in both Indian and Italian cooking – a testament to their versatility. Don’t forget to remove it before serving, though!

Exploring Different Types of Cloves

I prefer using Ceylon cloves for their sweeter, more delicate flavour. But any good quality cloves will do the trick. They really wake up the aroma of the sauce.

Choosing the Right Chicken Mince

I like to use a medium-fine chicken mince for this recipe. It cooks evenly and has a nice texture. You can ask your butcher to mince it for you if you prefer.

Crushed Tomatoes vs. Tomato Puree: What’s the Difference?

Crushed tomatoes have a bit more texture, which I love in this sauce. Tomato puree is smoother and will result in a silkier sauce. Either works, it just depends on your preference!

Bouillon Cubes: Flavor Enhancement & Alternatives

Bouillon cubes are a quick way to add a lot of flavour. If you prefer, you can use chicken stock instead – about 2 cups.

Italian Seasoning Blend – Aromatic Herbs Explained

Italian seasoning is usually a mix of oregano, basil, thyme, and rosemary. You can buy it pre-made, or easily make your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your spaghetti in a large pot of salted water with a drizzle of olive oil until it’s al dente – that means slightly firm to the bite. Don’t overcook it! Drain the spaghetti, but importantly, reserve about a cup of that pasta water. You’ll thank me later.
2. Now, heat the olive oil in a large pan over medium heat. Add the bay leaf and cloves, and let them sauté for about a minute until fragrant. This is where the magic starts!
3. Add the crushed garlic and fry until golden brown. Be careful not to burn it! Burnt garlic is bitter.
4. Stir in the finely chopped onion and sauté until it becomes translucent.
5. Add the chicken mince and a generous pinch of salt. Cook, breaking it apart with a spoon, until it’s fully browned.
6. Pour in the crushed tomatoes and tomato paste. Crumble in the bouillon cubes, then add the Italian seasoning, paprika powder, parsley, and black pepper. Give everything a good stir.
7. Bring the sauce to a simmer, then reduce the heat and let it cook for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened. If the sauce gets too thick, add a splash of that reserved pasta water.
8. Finally, toss the drained spaghetti into the sauce. Add a generous amount of mozzarella or Parmesan cheese and combine until everything is evenly coated.
9. Serve immediately and enjoy!

Expert Tips

A few little secrets to make this recipe even better:

• Achieving the Perfect Al Dente Texture: Keep tasting the spaghetti as it cooks! You want it to have a slight bite.
• Building Flavor with the Aromatic Base: Don’t rush the sautéing process. Allowing the garlic and onion to soften and release their flavours is key.
• Preventing the Sauce from Drying Out: That reserved pasta water is your friend! Add a little at a time to keep the sauce at the perfect consistency.
• Tips for Browning Chicken Mince Evenly: Don’t overcrowd the pan. Cook the mince in batches if necessary.
• Choosing the Right Cheese for Your Spaghetti: Freshly grated Parmesan is always a winner, but mozzarella adds a lovely creaminess.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chicken Mince Spaghetti: Use a plant-based chicken mince substitute. There are some great options available now! My friend, Priya, swears by the Beyond Meat version.
• Gluten-Free Spaghetti Options: Simply use gluten-free spaghetti! There are lots of good quality options made from rice, corn, or quinoa.
• Adjusting the Spice Level: Add a pinch of red pepper flakes for a little heat.
• Festival Adaptations (e.g., Christmas, Easter): Serve with a side of garlic bread and a festive salad.
• Regional Italian Variations: Add a splash of red wine to the sauce for a more robust flavour, inspired by Tuscan cuisine.

Serving Suggestions

This spaghetti is fantastic on its own, but here are a few ideas to complete the meal:

• A simple green salad with a vinaigrette dressing.
• Garlic bread for dipping into the sauce.
• A glass of your favourite red wine.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What type of spaghetti works best with this sauce?

I prefer using spaghetti number 5 or 7. They hold the sauce really well.

Can I use ground turkey or lamb instead of chicken mince?

Absolutely! Ground turkey or lamb will both work beautifully.

How can I make the sauce ahead of time?

Yes! You can make the sauce a day or two in advance and store it in the refrigerator. Just reheat it before adding the spaghetti.

What’s the best way to reserve pasta water?

Before draining the spaghetti, use a mug or measuring cup to scoop out about a cup of the starchy water.

Can I add vegetables like mushrooms or bell peppers to this dish?

Definitely! Sauté them along with the onions for extra flavour and nutrients.

Is it possible to freeze leftover spaghetti?

Yes, but the texture might change slightly. It’s best to freeze it without the cheese and add it when reheating.

Enjoy this recipe, and let me know what you think! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!