This post is sponsored by La Famiglia DelGrosso. The opinions and text are all mine.
Italy meets Puerto Rico in this delicious fusion pasta recipe. Puerto Rican Spaghetti with Chicken (Spaghetti Con Pollo) is a very popular dish to take to the beach, because it feeds a crowd and can be enjoyed warm and at room temperature.
Puerto Rican Spaghetti with Chicken (Espagueti Con Pollo) is a dish that always reminds me of home. This was the dish my mom would make when she wanted to throw something together quickly, as you can make this meal in 30 minutes or less! The flavors of sofrito, adobo and sazon permeate this dish and give it the signature Puerto Rican flavor profile that makes our cuisine so good!
What Ingredients Are In Puerto Rican Spaghetti with Chicken (Spaghetti Con Pollo)
To make this dish, you must use sofrito, the signature flavor base on Puerto Rican cuisine. Sofrito is made by blending:
- native green peppers known as aji dulce (you can use cubanelle or green bell peppers if you can’t find the sweet aji peppers)
- culantro (similar to cilantro in flavor but the leaves look like thick blades of grass)
These potent ingredients give Puerto Rican recipes a delicious and complex herbaceous undertone that packs a punch. Once you start cooking with sofrito, you’ll find yourself adding it to everything! I like making a big batch and freezing it into ice cubes so that I can pop a couple of cubes into any recipe.
Since this is a pasta dish, of course you will need a great pasta sauce! My favorite is La Famiglia DelGrosso Tomato Basil Masterpiece, from America’s oldest family-owned sauce maker. Each recipe is created by a different member of the DelGrosso family, which I love, because it reminds me of my family and how we always put on our unique spin on a family recipe.
La Famiglia DelGrosso ultra-premium pasta sauces are made with whole plum tomatoes from Italy and have no added sugar, so you can enjoy pure tomato flavor in all its glory.
What Kind Of Chicken To Use For This Recipe?
I’m a big fan of using boneless, skinless chicken thighs for this recipe because it stays juicy and has a lot more flavor than chicken breast. That being said, you can use whatever cut of chicken you like – that’s the beauty of cooking. My mom is a fan of using chicken wings in this recipe. If you’re using chicken on the bone, cut it up into smaller pieces so that it can cook faster.
I love this recipe because it’s such a unique fusion dish! Puerto Rican Spaghetti with Chicken pairs the classic flavors of Italy with the Puerto Rican staple ingredients that you know and love. One of the secrets to making this authentic recipe is ketchup. Yup, you read right! It adds a touch of sweetness to the sauce, I’ve even been known to top my dish with a swirl of ketchup (it’s perfect for dipping fried plantains AKA tostones into!)
Often times, you will see this recipe made with a simple can of crushed tomatoes, but I think using pasta sauce gives this recipe so much more depth of flavor. You get the slow-roasted, robust tomato flavor, right from the start!
Right now, you can get La Famiglia DelGrosso at Publix – promotion valid in the Extra Savings flyer from 11/6 – 11/19. When you start with a great product like La Famiglia DelGrosso, you can ensure that your Puerto Rican Spaghetti with Chicken will be mouth-watering, don’t miss out this offer! Buen provecho!
Puerto Rican Chicken with Spaghetti
- ¼ cup Puerto Rican sofrito homemade or store-bought
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken thighs, cut into 2-to-3-inch chunks
- ½ teaspoon sazon all-purpose seasoning
- ½ teaspoon adobo all-purpose seasoning
- 1 jar of La Famiglia DelGrosso pasta sauce of your choice
- ½ teaspoon dried oregano
- ⅓ cup ketchup
- 8 ounces of dried spaghetti or linguine pasta
- 10 pimento-stuffed olives optional
- Fresh cilantro leaves for garnish
- Salt & pepper to taste
In a large pot, add 8 cups of water and bring to a boil to cook the pasta. Cook the pasta per package instructions, and then drain and set aside. Drizzle with a bit of olive to prevent it from sticking while you make the sauce.
Heat a saute pan on medium heat.
Season the chicken with the adobo, sazon, sofrito & oregano.
Add the olive oil to the saute pan and add the seasoned chicken.
Cook for 5-7 minutes, until the chicken is golden brown and fragrant.
Add the jar of La Famiglia DelGrosso pasta sauce and ketchup, stir to combine. Bring the mixture to a simmer and cook for 10 minutes, or until the chicken is cooked through. Taste for seasoning and add salt and pepper to taste.
Add the pasta to the sauce and toss together to coat the noodles with your sauce.
Portion out the pasta into 4 dishes and sprinkle with cilantro to garnish. Serve hot.