Description
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.
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 (Optional)
- 1 tablespoon grated Pecorino Romano cheese
Prep Time: 20 mins
Cook Time: 2 hrs 5 mins
Total Time: 2 hrs 25 mins
Servings: 8