by Olena

Chicken and Whole Wheat Spaghetti Recipe

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Olena Osipov
5 from 6 votes

Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome dinner. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!

This quick and easy one-pot pasta dish is my saving grace on busy weeknights. Healthy Tuscan chicken pasta and Instant Pot chicken alfredo have also come through for me on a number of occasions!

Chicken and Whole Wheat Spaghetti Recipe

This chicken and whole wheat spaghetti recipe has been a hit since the day I started making it. Even when I switch the ingredients up a bit because this recipe is super flexible! Another hit is pressure cooker spaghetti – you have to try! Serve both with chopped salad or another green leafy salad and dinner is served.

The Mediterranean-inspired flavours of the salty Kalamata olives, the bursting juicy tomatoes and peppers, fresh basil, and tender pieces of chicken, would make anyone feel like they’re sitting seaside in Europe. It’s the same feeling I get when I serve this chicken breast with tomatoes, this Mediterranean penne recipe or healthy chicken parmesan! Watching my kids slurp their spaghetti, enjoying a wholesome nutritious and delicious meal is one of the best things in life. Knowing that it’s a one-pot meal that I can make any day of the week in 30 minutes is a close second!

Whole wheat spaghetti is a staple in our kitchen. I’m not sure my kids even know what white pasta tastes like, and this is for a couple of reasons. First, because Costco sells an affordable giant box of organic noodles, and second, my kids love spaghetti, so I opt for a more nutritious option.

Enjoying a meal together, feeling the summer breeze coming in from the backyard reminds me that although we may not be on a European vacation, there’s really no place I’d rather be. Hope you and your family enjoy this dish as much as we do!

Is Whole Wheat Pasta Healthy?

I think before we consider that, it’s important to look at the dish as a whole. Yes, whole wheat pasta is considered healthier than white pasta because it hasn’t been stripped of as many nutrients and is less processed. But we’re also using fresh, unprocessed ingredients. We are adding in veggies and lean protein. We are avoiding preservatives and high sodium content we might get from store-bought meals. So, by definition, refined white pasta is more processed than whole wheat, therefore has fewer nutrients. However, if white pasta is what you have, go ahead and use it. Just load up your dish with veggies and you’re good to go!

Ingredients for Whole Wheat Spaghetti and Chicken

  • Tomatoes: Grape or cherry tomatoes cut in half.
  • Bell peppers: Coarsely chopped.
  • Oil: Avocado or coconut oil, to be used to cook the veggies and chicken before adding the broth.
  • Chicken: Boneless & skinless breasts, thinly sliced.
  • Water: Can also use chicken stock for added flavour.
  • Olives: Kalamata olives, pitted. Adds a very nice saltiness to this dish.
  • Salt & pepper: A light seasoning to enhances the flavours of each ingredient.
  • Bay leaves: Will infuse a herbed aroma into the broth while it simmers.
  • Spaghetti: Use whole wheat for this recipe. If you’re using gluten-free, you may need to adjust the cooking time.
  • Basil: A handful of fresh chopped herbs will finish this dish off on a bright note.
tomatoes, chicken breast, olives, basil, bell pepper

Optional Add-ins and Variations

The only limitation here is your imagination! This customizable whole wheat pasta recipe is perfect for accommodating specific dietary needs, tastes and preferences.

  • Veggies: For a tasty swap or in addition to, try mushrooms, zucchini, or spinach.
  • Herbs: Try using oregano or Italian seasoning for a bit of a different herbed flavouring. You could also swap the basil for parsley or rosemary just to try something different.
  • Cheese: What’s spaghetti without a sprinkling of Parmesan cheese! Freshly grated, however, not the pre-packaged stuff. You could also crumble in some feta because black olives and feta are a power couple – hello, Greek salad.
  • Lemon juice: A squirt of lemon juice to finish off the dish might just be what take it up a notch at the end.
  • Protein: You could swap out the chicken for Italian sausage, smoked salmon, or toss in leftover rotisserie chicken once the pasta is cooked.
  • Spaghetti: Sticking with whole wheat, you could also use angel hair pasta, fettuccine, or linguine.
  • Low carb: If you love the idea of spaghetti but don’t love the idea of all the carbs, use spaghetti squash. Here are 40 spaghetti squash recipes for inspiration on other ways to enjoy low-carb dishes.
  • Vegetarian: Skip the protein completely and toss in extra veggies for a vegetarian dish.

How to Make Pasta with Chicken, Tomatoes, and Black Olives

This easy whole wheat spaghetti recipe comes together in 30 minutes all in one pot. Yay for easy clean up!

  • Preheat skillet and cook peppers: Swirl oil to coat a preheated deep skillet or dutch oven. Toss in the pepper and cook, stirring occasionally. These will then be transferred to a bowl with sliced tomatoes to hang out until they are added back in at the end.
  • Add chicken, broth, olives, and seasoning: Return the skillet to the stove on medium-high heat. Add chicken and cook until no longer pink. Don’t drain any of the juices, that’s just added flavour! You’ll then add the water or stock, olives, salt, pepper, and bay leaves. Stir gently to combine.
  • Cook spaghetti: Grab a handful of spaghetti. You’ll have to eyeball this! It’s easy to make too much or too little spaghetti, so whatever you normally use to feed your family, use that amount. Snap it in 3 to get shorter strands and stir into the skillet. Cover and cook.
  • Stir in remaining ingredients: Uncover the pot, stir and continue cooking. Add in any remaining ingredients (except the tomatoes and peppers) and cook for a few extra minutes. Turn off the heat and NOW you can toss in those juicy tomatoes and sweet bell peppers. Toss to combine and serve hot.

Storing and Reheating

To store: You can store this dish in an airtight container in the fridge for up to 3 days. If you’re lucky enough to have leftovers, pack some in individual containers to help with meal prep for your lunch during the week.

To reheat: Use a skillet or pot, reheat this dish on the stove top on low-medium heat until heated through. It may have dried out a bit, so a splash of water or broth won’t hurt.

FAQs

Is whole wheat pasta gluten free?

Nope! Whole wheat pasta does contain less gluten (which is why it isn’t as sturdy as white pasta), but there is definitely still gluten in it. If you are looking for a gluten-free whole wheat spaghetti option, make sure to read the package carefully. Otherwise, opt for specifically gluten-free versions such as brown rice, quinoa, or chickpea pasta.

Can this be a make ahead dish?

There are definitely components of it that can be prepped ahead of time. You could cook your chicken, and slice and dice your tomatoes and peppers. I suggest holding off on cooking the pasta until you’re ready to serve. Overall, this dish is so simple to make and best served fresh and hot, that if you can help it, make it just before serving.

What are Kalamata olives?

Other than salty bites of heaven? They’re Greek olives that are typically brined in salt and can be found in vinegar or oil. People tend to eat them as is, as part of an appetizer or charcuterie board. Some will use them for tapenade and others use them in pasta dishes! Besides obvious Greek salad, I like to add them to hashbrown breakfast casserole, Italian pasta salad and chili mac.

More Favorite Pasta Recipes

Chicken and Whole Wheat Spaghetti  with basil and olives
Chicken and Whole Wheat Spaghetti Recipe

Chicken and Whole Wheat Spaghetti Recipe

Coming together so beautifully in one pot, this Chicken and Whole Wheat Spaghetti Recipe is a simple, fresh and wholesome meal. Made with salty Kalamata olives, zesty tomatoes and sweet bell peppers, this immensely flavourful dish is the best way to celebrate the changing of the seasons!
5 from 6 votes
Print Save Rate
Course: Dinner
Cuisine: American Ukrainian
Prep Time: 10 minutes
Cook Time: 23 minutes
Total Time: 33 minutes
Servings: 8 servings
Calories: 399kcal
Author: Olena Osipov

Ingredients

  • 1 lb grape or cherry tomatoes cut in halves
  • 2 medium bell peppers coarsely chopped
  • 2 tbsp avocado or coconut oil
  • 2 lbs boneless & skinless chicken breasts thinly sliced
  • 2 1/2 cups water or chicken stock
  • 2 cups Kalamata olives pitted
  • 1 1/4 tsp salt
  • Ground black pepper to taste
  • 2 bay leaves
  • 12 oz whole wheat spaghetti use GF and adjust cooking time if necessary
  • Handful of basil chopped

Instructions

  • Preheat large deep skillet or a dutch oven on medium heat and swirl oil to coat. Add peppers an cook for 3-4 minutes, stirring occasionally. Transfer to a bowl with sliced tomatoes.
  • Return skillet to the stove on medium-high heat and add chicken. Cook for 5-7 minutes or until opaque, stirring occasionally. If any juices appear do not drain.
  • Add water (I usually boil a kettle to speed up cooking) or stock, olives, salt, pepper, bay leaves and gently stir.
  • Take a bunch of spaghetti and snap in 3 adding to the skillet. Give a gentle stir to mix ingredients. Cover and cook for 10 minutes.
  • Remove lid, stir well softened spaghetti with the rest of ingredients, cover and cook for 5 more minutes.
  • Turn off heat and add previously cooked peppers, tomatoes and basil. Stir and serve hot.

Store: Refrigerate in an airtight container for up to 3 days.

    Notes

    • Veggies: For a tasty swap or in addition to, try mushrooms, zucchini, or spinach.
    • Herbs: Try using oregano or Italian seasoning for a bit of a different herbed flavouring. You could also swap the basil for parsley or rosemary just to try something different.
    • Cheese: What’s spaghetti without a sprinkling of Parmesan cheese! Freshly grated, however, not the pre-packaged stuff. You could also crumble in some feta because black olives and feta are a power couple – hello, Greek salad.
    • Lemon juice: A squirt of lemon juice to finish off the dish might just be what take it up a notch at the end.
    • Protein: You could swap out the chicken for Italian sausage, smoked salmon, or toss in leftover rotisserie chicken once the pasta is cooked.
    • Spaghetti: Sticking with whole wheat, you could also use angel hair pasta, fettuccine, or linguine.
    • Low carb: If you love the idea of spaghetti but don’t love the idea of all the carbs, use spaghetti squash. Here are 40 spaghetti squash recipes for inspiration on other ways to enjoy low-carb dishes.
    • Vegetarian: Skip the protein completely and toss in extra veggies for a vegetarian dish.

    Nutrition

    Serving: 1cup | Calories: 399kcal | Carbohydrates: 38g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 729mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1634IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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