Chef John's Chicken Spaghetti Tasty Recipes

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Chef John's Chicken Spaghetti

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

Instructions :

Prep : 20M	Cook : 8 M	Ready in : 2H25M

Notes :

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