You are here: Home » Recipes » Chicken Spaghetti Chicken Spaghetti Recipe by Damon Lee FowlerKitchen Tested Yield 8 servings Prep 10 mins Cook 105 mins Pasta and a red sauce with chicken, mushrooms and cheese. PrintEmail Ingredients 3 tablespoons olive oil2 medium (or 1 large) yellow onions, peeled and chopped8 ounces crimini (brown) mushrooms, cleaned and sliced3 large garlic cloves, minced2 tablespoons fresh chopped oregano or 2 heaping teaspoons dried1 1/2 cups dry red wine4 cups chopped Italian plum tomatoes, with their juices3 tablespoons tomato paste1 large bay leaf (or 2 small to medium)1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon Ground cayenne pepper or hot pepper flakes3/4 pound diced or shredded cooked chicken, light and dark meat1 pound hot, cooked spaghetti or thin spaghetti1 to 1 1/2 cup lower-sodium chicken broth1/4 pound freshly grated Parmigiano-Reggiano1/2 pound whole-milk mozzarella, coarsely grated Instructions Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion and sauté until softened and translucent, about 5 minutes. Add mushrooms and sauté until they are opaque and firm, about 3 minutes. Add garlic and oregano and sauté until fragrant, about half a minute. Add wine and bring to boil, stirring and scraping the bottom of the pot. Add tomatoes and tomato paste, stirring until smooth. Add bay leaf and season with salt, pepper and a pinch or so of cayenne pepper or pepper flakes. Bring to a simmer; reduce heat to medium-low. Simmer slowly until sauce is thick and flavors are well blended, 1 to 2 hours. Stir in cooked chicken, heat through, then turn off heat. Preheat oven to 375F. Lightly grease a 9-by-13-inch casserole with olive oil. Add cooked spaghetti to sauce, and toss until evenly coated and well mixed. Moisten with a cup or so of chicken broth as needed. Add half the Parmigiano and mozzarella and toss. Pour into baking dish, smooth the top, and sprinkle evenly with remaining cheese. Bake until hot, bubbly and golden on top, about 30 minutes.