Step 1

Bring water to a rapid boil in a large pot. Add salt and pasta. Let the water keep boiling and cook the spaghetti al dente & not too soft. Refer the instructions on the pack for the amount of salt and the exact cook time.

Step 2

Reserve ½ cup spaghetti cooked stock and drain the spaghetti to a colander.

Step 3

Heat half the oil in a pan or pot. Add half of the garlic and let it sizzle for a minute. Add the shredded or diced chicken and saute until soft and fully cooked.

Step 4

Add the ground spices and saute on a high heat for a minute. Set the chicken aside.

Step 5

Pour rest of the oil to the pan and add the rest of the garlic. When the garlic begins to sizzle, add the chopped onions. Saute until golden.

Step 6

Add tomatoes and cook until the sauce becomes thick.

Step 7

Transfer the sautéed chicken and 2 to 3 tbsps of pasta cooked stock. Mix and simmer for a few minutes until the sauce reaches a thick consistency. Taste test and add more salt or spices to taste.

Step 8

Add spaghetti and mix well. If your chicken spaghetti looks dry, you may add a splash of pasta stock or more oil.

Step 9

If you like to make it cheesy add your favorite cheese over the chicken spaghetti. Serve hot with a side of soup or cheese toast.