Our crowd-pleasing stir-fried spaghetti makes dieting fun and exciting for those healthy-lifestyle enthusiasts. In this recipe, our chefs combine spaghetti, chicken, vegetables, and tomato sauce to create a delectable dish—savory, spicy, and umami.
But first, let’s learn some interesting facts about this pasta goodness.
Is Stir-fried Spaghetti Healthy?
Loaded with chicken, mushrooms, bell peppers, carrots, and spices, this crowd-pleasing pasta brings tons of nutrients to your diet—protein, fiber, vitamins, and minerals.
If you are a healthy-lifestyle pursuer, you must be familiar with the impressive nutritional profile of chicken: being rich in high-quality protein and low in calories. Specifically, a serving of 3 oz of chicken only has 175.5 calories but approximately 22 g of protein.
Our chefs have also made sure to include fresh vegetables to boost your daily vitamin and mineral intake, which helps strengthen your immune system. While white mushrooms add vitamin B-complex, carrotsand red/green bell peppers introduce a bulk of vitamins A, C, and K to your meal.
In total, this dish yields 505 calories with 6.3 g of saturated fat and around 583 mg of sodium.
Ingredients for Stir-fried Spaghetti
Pasta: Our chefs went with a pack of regular spaghetti that you can find at any grocery store. However, if you are up for a healthier alternative, edamame spaghetti is a great option—gluten-free and high-fiber.
Chicken: We love the juiciness and tenderness of perfectly-cooked chicken thighs. Plus, it’s significantly less stressful to work with chicken thighs than beef, seafood, or lamb as they won’t get overcooked easily.
Bacon: Chunks of pan-seared bacon blended into the pasta and veggies give off a hint of caramelized sweetness and smokiness.
Mushrooms: The umami flavor with the subtle earthiness of sautéed white mushrooms adds complexity to your spaghetti.
Carrot: The versatility of carrots finds its way into many salads, stir-fries, soups, stews, and desserts.
Bell peppers: Red and green bell peppers add vibrant tropical-like colors and a sweet-bitter aftertaste to your stir-fried pasta.
Homemade tomato sauce: Why buy canned tomato sauce, which contains tons of added sugar and preservatives when you can make your healthy version by following our recipe? The natural flavor of homemade tomato sauce outshines any sugary store-bought option.
Seasonings: The simple mixture of paprika, garlic powder, salt, and pepper
How to Store and Reheat Leftovers
1. How to Store
Don’t leave your leftovers uncovered in the open air for more than 2 hours since this increases the risk of contamination. Instead, place your leftover spaghetti in an airtight container and store it in the fridge. It will last for 3-4 days.
If frozen, stir-fried spaghetti will remain edible for up to 2 months.
2. How to Reheat
Place our pasta in a microwave-safe bowl covered with the lid, and microwave until heated through for about 1 minute.
Side Dishes for Stir-fried Spaghetti
Shall we go through some side dishes that pair amazingly with stir-fried spaghetti?
Our stir-fried spaghetti features pasta, succulent chicken, and crunchy vegetables mixed in a homemade tomato sauce for a healthy and hearty dinner—prepared in a blink of an eye.
cook TIME 20 mins
prep TIME 15 mins
total TIME 35 mins
COURSE Main Course
CUISINE American, Global
CALORIES 505 kcal
14 ozcooked spaghetti from 7 oz uncooked
12 ozskinless boneless chicken thigh sliced
4 ozraw cured bacon sliced
4 ozwhite mushrooms sliced
3 ozcarrot peeled, sliced
2 ozgreen bell pepper cut into strips
2 ozred bell pepper cut into strips
0.3 cupscallions chopped
2 tbspolive oil
0.5 cuphomemade tomato sauce
1 tbspgarlic minced
0.5 tspgarlic powder
Bring a pot of water to a boil, then add the pasta. Cook until al dente according to the packaging instructions. Rinse the pasta under running water to avoid overcooking and clumping.
Place the chicken thigh skin-side down on a cutting board. Use a sharpened knife to slice under and cut along the back of the bone. Discard it. Peel away the skin. Cut the deboned chicken thigh crosswise into 1-inch thick strips.
Place the bacon strips onto a cutting board, and slice them crosswise into smaller pieces.
Place the mushrooms stem-side down on a chopping board. Cut them into thin slices.
Cut off the carrot tops and roots, then peel away the skin. Cut the carrot in half—crosswise. Split those in half again—lengthwise. Cut them into thinner strips.
Slice off four sides of the green/red bell pepper, about 3/4 inch away from the core. Go in with your knife to trim off any excess seeds. Discard the core and the seeds. Cut the flesh lengthwise into strips.
Slice off the root and the tough top part of the scallions before chopping them diagonally into small pieces.
Slice off the root part of each garlic clove. Use the side of a knife to press down and crush the cloves, then peel away the skin. Mince the peeled garlic.
Marinate the chicken thigh: In a large mixing bowl, add 12 oz sliced skinless boneless chicken thigh, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp pepper. Mix until the chicken is evenly coated in the seasonings.
Stir-fry the chicken: Place a large non-stick pan over medium heat. Add 2 tbsp olive oil and the seasoned chicken to the pan. Stir to cook for 5 minutes. Remove from heat and set the chicken aside.
Pan-sear the bacon: In the same pan, lower the heat, stir in 4 oz sliced bacon and cook for 3 minutes.
Add the garlic and mushrooms: Turn the heat back to medium, add 1 tbsp garlic, and sauté for 30 seconds. Next, add 4 oz sliced white mushrooms and cook for another 5 minutes.
Add the remaining vegetables: Combine 3 oz sliced carrot, 2 oz green bell pepper, and 2 oz red bell pepper into the same pan. Stir to cook for 3 minutes.
Add the tomato sauce: Pour in 1/2 cup of homemade tomato sauce. Stir frequently for 2 minutes before adding 1/2 tsp salt and 1/4 tsp pepper. Mix well.
Add the pasta and cookedchicken: Stir in 14 oz cooked spaghetti, cooked chicken and cook for 5 more minutes. Remove from heat.
Garnish and serve: Transfer your desired portion onto a platter and garnish with 1/4 cup chopped scallion. Enjoy!
How to Make Stir-fried Spaghetti
Amount Per Serving (1 serving)
Calories 505Calories from FDA
% Daily Value*
Saturated Fat 6g
Trans Fat 26g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 4744IU
Vitamin C 40mg
* Percent Daily Values are based on a 2000 calorie diet.