2 small boneless skinless chicken breasts, cubed

Salt and pepper, to taste

3 tablespoons flour

1–2 tablespoons olive oil

1 tablespoon salted butter

1 small yellow onion, sliced

3 cloves garlic, minced

1 packet brown gravy mix (.87 oz.)

1 cup cold water

8 oz. tomato sauce

1 cup chicken broth

3/4 lb. thin spaghetti

Seasonings:

1/2 tsp Italian seasoning

1/2 tsp dried parsley

1/2 tsp mustard powder

1/4 tsp salt

Fresh parsley, for garnish (optional)

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Prepare the sauce: Whisk the brown gravy mix with 1 cup cold water until smooth, stir in tomato sauce and seasonings, set aside.
Cook the chicken: Season chicken with salt and pepper, toss with flour. Heat olive oil over medium-high heat in a skillet and sear chicken for 6–7 minutes until golden brown. Remove and set aside.
Deglaze and sauté onions: Pour in 1/4 cup chicken broth to scrape up browned bits. Add butter and onions, cook for 20 minutes, stirring often until caramelized.
Build the sauce: Add garlic and sauté 1 minute. Add remaining chicken broth and simmer 5 minutes. Pour in gravy-tomato mixture and boil, then reduce to simmer. Return chicken to skillet.
Boil pasta: Cook spaghetti in salted water until al dente, drain, and toss with sauce.
Garnish and serve: Sprinkle with chopped parsley and serve hot.

Substitute chicken breasts with boneless thighs for juicier meat.

Add sliced mushrooms or bell peppers for extra vegetables.

Swap spaghetti with fettuccine or linguine for different pasta texture.

Use low-sodium chicken broth and gravy mix to reduce sodium.

For a spicier dish, add crushed red pepper flakes.