Cincinnati Chicken Spaghetti

Cincinnati Chicken Spaghetti
  • Prep Time: 15
  • Total Time: 60
  • Servings: 4 to 6

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About this Recipe

Bring this regional Cincinnati staple to revisit your tired spaghetti recipe! The flavors under a blanket of cheddar cheese will not disappoint.


2 lbs Maple Leaf Prime Ground Chicken
2 tbsp olive oil
1 large onion, diced
1 jar (598 ml) tomato sauce
2 cups water
1 tbsp garlic, minced
1 tsp Worcestershire sauce
1 1/2 tbsp apple cider vinegar
1/4 cup chili powder
1 tsp cayenne
1 tsp cinnamon
1 tsp allspice
3 bayleaves
1 tsp black pepper
1 1/2 cup kidney bean, drained and rinsed
2 cups sharp cheddar cheese, grated
1/2 cup red onions, diced
1 lbs spaghetti, cooked and drained


Heat oil in a large pot over medium high heat. Add ground chicken and brown while breaking apart with the back of a wooden spoon, about 6 to 7 minutes.

Add onion and cook another 5 minutes stirring often.

Add garlic, Worcestershire, and all spices. Stir to combine, about 1 minute.

Pour in tomato sauce, apple cider vinegar, water and kidney beans. Stir to combine and allow to simmer for about 35 to 45 minutes.

To serve divide cooked spaghetti, top with sauce followed by cheddar cheese and onions.


Save any leftover sauce for hot dog toppings or a sloppy joe.

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