Spaghetti is one of those pastas that feels like comfort in a bowl. Out of the 25+ types of pasta—fusilli, penne rigate, farfalle, fettuccine, pappardelle—spaghetti always stands tall as the classic. Long strands, easy to twirl on a fork, and the perfect canvas for soaking up flavors. At home, I usually lean toward creamy white sauce pasta when I have penne or fusilli, but when it’s spaghetti, I love making it with a mix of vegetables, chicken, paneer, and just enough sauce to keep it flavorful and cozy.
A Quick and Special Lunch
Not long ago, I was craving something hearty but only had a sliver of time before lunch. A quick scan of my kitchen shelf revealed a packet of Borges durum wheat spaghetti—done deal. I boiled half the packet, which was more than enough for four servings, while starting on the mix-ins. This recipe is wonderfully flexible: I used carrots, beans, and capsicum, but you could toss in broccoli, mushrooms, or even cabbage if that’s what you have on hand. The shredded chicken brings in savory depth, the paneer cubes soak up all the flavors, and the veggies add that bright crunch that makes pasta feel fresh.
The real fun comes when you start adjusting the flavor. A little more tomato sauce for tang, an extra sprinkle of chili flakes if you like it fiery, or even a dash more oregano for that herby kick. However you spin it, spaghetti has this magical way of turning into a meal that tastes like it took hours, even when it’s ready in under 30 minutes.
Ingredients You’ll Need
- Spaghetti – 250 g
- Garlic, chopped – 6 pods
- Chili flakes – 1/2 teaspoon
- Onion, sliced – 1 medium
- Carrot, cut lengthwise – 1
- Beans, chopped slanting – 8
- Capsicum, cut lengthwise – 1/2
- Shredded chicken – 250 g
- Paneer cubes, small – 100 g
- Oregano – 1/2 teaspoon
- Tomato sauce – 2 teaspoons
- Soy sauce – 1 teaspoon
- Water – to boil spaghetti
- Salt – as needed
- Olive oil (or vegetable oil) – 2 tablespoons
- Fresh parsley or basil leaves – for garnish
How to Make It
Start by cooking the boneless chicken with salt and pepper, then shred it into small pieces and set aside. In a large pot, bring water to a boil, add salt, and cook the spaghetti until al dente, stirring a few times so it doesn’t stick together. While that’s happening, heat oil in a pan and sauté garlic until golden and fragrant. Add chili flakes, onions, carrots, and beans, cooking them lightly so they stay bright and a little crisp.
Stir in the shredded chicken and paneer cubes, cooking for a couple of minutes before adding the capsicum. Once the spaghetti is cooked, drain it and add it straight to the pan with your veggie-chicken mix. Toss in the soy sauce, tomato sauce, and oregano, mixing everything until the spaghetti is well coated and glossy. Garnish with parsley or basil and serve immediately.
Why You’ll Love This
This spaghetti pasta is the kind of meal that works on a busy weekday when you need something fast, but also on weekends when you want comfort without the fuss. It’s simple, adaptable, and packed with flavors the whole family will love. The chicken adds richness, the paneer and veggies bring variety, and the spaghetti ties it all together into one happy, twirl-able forkful.
