Spicy Miso Spaghetti with Seared Chicken
plus Spinach & Parmesan
- Wheat
- Soy
- Milk
This hearty, warming bowl of pasta is an Italian-Japanese mashup that’s way more than the sum of its parts. You’ll toss al dente spaghetti in a creamy sauce that starts with scallion and garlic. You’ll stir in umami-packed miso paste along with pork ramen stock and add a little heat with as much Sriracha as you like. Spinach, crispy bacon, sour cream, and butter all bring it to the next level. Top with sliced seared chicken cutlets and sprinkle generously with shredded Parmesan cheese and zingy scallion greens for the ultimate fusion fest!
Ingredients
4 ounce
Bacon
2 unit
Scallions
1 clove
Garlic
6 ounce
Spaghetti
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Flour
(Contains: Wheat)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 unit
Pork Ramen Stock Concentrate
1 teaspoon
Sriracha
5 ounce
Spinach
3 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
Sugar
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. • Once bacon is cool enough to handle, roughly chop.
• Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes; drain.
• While pasta cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper; dust all over with flour, shaking off excess. • Heat pan with bacon fat over medium-high heat (if there’s not enough bacon fat, add a drizzle of oil). Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly, 1-2 minutes.
• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30-60 seconds. • Add miso sauce concentrates, pork ramen stock concentrate, half the Sriracha, ½ cup cold water, and a pinch of sugar (all the Sriracha and ¾ cup cold water for 4 servings); bring to a simmer. Add spinach, drained spaghetti, and bacon; toss until pasta is evenly coated and spinach has wilted. TIP: Add water 1 TBSP at a time if sauce is too thick. • Turn off heat and stir in sour cream and 2 TBSP butter (4 TBSP for 4). Taste and season with salt and pepper if desired.
• Slice chicken crosswise. • Divide pasta between shallow bowls; top with Parmesan, chicken, and scallion greens. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique fusion of flavors, calling it "super flavorful" and "delicious." Some found it too salty or chaotic.
- Ease of prep: Several noted it was easy to make, though a few mentioned it took longer than expected.
- Suggestions: Consider adding more miso or hot sauce for bolder flavor. Try cubed chicken instead of pounded for easier prep.
- Portions: Generous servings satisfied most; some even had leftovers for a second meal.
- Variations: Some enjoyed substituting mushrooms for chicken or using angel hair pasta instead of spaghetti.
Reviews from our home cooks
I greatly dislike the mess from all the pan fried chicken in so many of these recipes but it does taste good so I gave this one a try and I'm so glad I did. Not for the chicken, I don't plan to make that again, it was boring. But the spaghetti with miso sauce was fabulous! Even my husband who doesn't usually say much spoke up to say he liked it and would happily eat it again. Thank you!
I was too lazy to pound out the chicken so cut it in cubes and sauteed with the flour, worked out fine. We loved the flavor and the generous amount of spinach provided. A new favorite.
This dish has waaaaay too many flavors going on. I told a friend: it tastes like chaos. You can't even tell there's miso in it!
Super loved this dish would like to see this on my menu again. Portions were great unless I clicked on double and didn't know it. Super great flavor. I bragged at work and a few people are going to come back and join up.
Not enough miso/total sauce. I doubled the amount of miso and added more hot sauce.
OMG this was so tasty. I'd add more flavor to the chicken, perhaps garlic, but I will definitely get this again!
Loved how large the portions were and it was tasty. I think a thinner noodle would be better.
Very rich and large dish- more than 2 portions, and could have used some flavor balancing. It took longer to cook than anticipated
I wasn't quite sure what to expect with this meal, but it was way tastier than I thought it would be! We were both pleasantly surprised and would definitely order it again!
To reduce salt I left out pork sauce and added no salt chicken stock. No bacon grease.
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