Quick Answer
Yes, you can put raw chicken directly into spaghetti sauce to cook it. The sauce will cook the chicken to a safe internal temperature as long as the sauce reaches 165°F. This is a convenient way to add protein to pasta dishes without having to pre-cook the chicken. Make sure the raw chicken is cut into bite-sized pieces and is fully submerged in the sauce as it cooks.
Explaining the Process of Cooking Raw Chicken in Sauce
Cooking raw chicken right in the spaghetti sauce is safe and effective as long as a few guidelines are followed:
- Cut the raw chicken into small, bite-sized pieces. Pieces that are 1-inch or smaller will cook most evenly. Larger pieces may end up undercooked in the center.
- Make sure the raw chicken pieces are fully submerged in the sauce as it cooks. Toss them to coat thoroughly.
- Bring the sauce to a simmer and cook until it reaches an internal temperature of 165°F. This high enough temperature will cook the chicken safely.
- Stir the sauce occasionally as it simmers to prevent sticking and make sure all the chicken pieces reach the proper internal temperature.
- Cook the sauce for at least 10-15 minutes once it reaches a simmer. This will give enough time for the chicken to cook through.
As long as the sauce reaches 165°F and simmers for 10+ minutes, the raw chicken will be safe to eat. The chicken will essentially poach in the hot, bubbling sauce as it cooks.
Why 165°F is the Safe Internal Temperature
Cooking chicken to an internal temperature of 165°F is recommended by the USDA and FDA to destroy any potential salmonella, E. coli, campylobacter bacteria that may be present.
Poultry inherently carries a higher risk of bacterial contamination compared to other meats. But achieving 165°F at the thickest part of the chicken will kill off those pathogens, making the chicken safe to consume.
Spaghetti sauce and other wet cooking methods like braising or stewing tend to bring the chicken to ideal serving temperatures between 160-175°F. As long as you simmer the sauce for at least 10-15 minutes after it reaches 165°F, you can be confident the chicken is fully cooked through.
Tips for Cooking Chicken in Sauce
Here are some tips to ensure your raw chicken cooks properly when making spaghetti sauce or other sauces:
- Use a food thermometer to monitor the internal temp. This takes the guesswork out of determining doneness.
- Cut the chicken into uniform pieces so they cook at the same rate. Aim for a size of 1-inch cubes or smaller.
- Don’t let the sauce boil rapidly. A gentle simmer is hot enough to safely cook the chicken without overcooking.
- Stir the pot occasionally to redistribute the chicken pieces. This helps them cook evenly.
- Add any pasta or other ingredients only once the chicken is fully cooked. The sauce itself needs time to reduce and thicken.
Following these tips will keep the chicken tender and juicy, while still reaching a safe minimum internal temperature.
Benefits of Cooking Chicken in Sauce
There are a few advantages to poaching or simmering raw chicken right in the sauce:
- Saves time – No need to pre-cook the chicken in a separate pan. You can add it raw to the sauce and cook everything together.
- Adds flavor – The chicken will absorb flavors from the sauce as it cooks, leading to more moist and flavorful meat.
- Convenient – You don’t have to time when to add pre-cooked chicken to the sauce. Just add the raw chicken when you make the sauce.
- Easy to portion – After cooking, the chicken will be already integrated into the sauce, ready to spoon over pasta or rice.
The main keys are making sure your sauce simmers long enough to reach 165°F and monitoring doneness with a food thermometer. As long as safety guidelines are followed, cooking raw chicken in sauce can be a handy shortcut.
Step-By-Step Guide
Follow these steps for easy chicken spaghetti:
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into 1″ cubes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 2 tsp dried oregano
- 1 tsp red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- Parmesan cheese for topping (optional)
- Salt and pepper to taste
- 1 lb spaghetti
Directions:
- Cut chicken into 1″ cubes and pat dry with paper towels.
- In a large pot or Dutch oven, heat 2 Tbsp oil over medium heat. Add onions and cook for 3-4 minutes until soft.
- Add garlic and cook for 1 minute until fragrant.
- Add raw chicken cubes and cook for 2-3 minutes, stirring occasionally, until starting to brown.
- Pour in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt and pepper. Stir to combine.
- Bring sauce to a simmer then reduce heat. Let simmer for 15-20 minutes, stirring occasionally, until sauce is bubbling and chicken is cooked through (165°F on thermometer).
- Add basil and stir through. Taste and adjust seasonings as needed.
- Meanwhile, cook spaghetti noodles according to package directions. Drain well.
- Add cooked pasta to pot with sauce. Toss to coat noodles evenly. Serve with Parmesan if desired.
The raw chicken essentially poaches in the simmering tomato sauce, absorbing all the flavors and becoming perfectly tender. Letting it simmer for 15-20 minutes allows the chicken to cook through fully.
Then it’s ready to toss with hot pasta for an easy, one-pot meal the whole family will love. Serve with garlic bread or a fresh salad on the side.
Common Questions
Is it safe to cook raw chicken in tomato sauce?
Yes, it is completely safe as long as you ensure the sauce reaches 165°F for at least 10-15 minutes. This high temperature will cook the chicken thoroughly and destroy any bacteria present. Use a food thermometer to monitor the temp.
How long does raw chicken take to cook in sauce on the stove?
Plan on simmering for 15-20 minutes once the sauce reaches 165°F. The time allows the chicken to cook through fully and the sauce to thicken. Stir occasionally to ensure even cooking.
Can you put frozen chicken in sauce?
It’s not recommended. Frozen chicken takes longer to cook, so it may not reach a safe internal temperature by the time the sauce is done. For best results, thaw the chicken in the fridge before adding to sauce.
Is it better to cook chicken separately?
Not necessarily. Cooking the raw chicken right in the simmering sauce infuses it with more flavor. As long as food safety guidelines are followed, it simplifies the cooking process without compromising taste.
What’s the best sauce to cook raw chicken in?
Tomato-based sauces work well, as do creamy Alfredo sauces, wine-based pan sauces, hearty stews or chilis. The sauce should fully submerge the chicken and be able to simmer until the chicken cooks through.
The Takeaway
Cooking raw chicken in spaghetti sauce or other simmering sauces is a safe and convenient shortcut. The key is bringing the sauce up to 165°F for at least 15 minutes so the chicken cooks through fully. Monitor with a food thermometer for best results.
The benefit is juicy, flavorful chicken that poaches right in the sauce. No need for precooking. Just be sure to cut the chicken into small, uniform pieces first so it cooks evenly. Then simmer your favorite sauce until the chicken is done.
Conclusion
In summary, adding raw chicken directly to spaghetti sauce is a safe and effective cooking method as long as the sauce reaches and maintains 165°F for at least 15-20 minutes. This allows the chicken to cook through fully to the proper internal temperature to destroy bacteria.
Monitoring the temp with a food thermometer and cutting the chicken into small, uniform pieces ensures even cooking. The result is tender chicken that absorbs delicious flavor right from the sauce.
So go ahead and streamline dinner prep by letting your spaghetti sauce do double duty – no need to dirty extra pans or spend time precooking chicken. Just simmer the sauce until the raw chicken is cooked through and enjoy tasty chicken parmesan, cacciatore, or other one-pot meals in no time.