Bring water to a rapid boil in a large pot. Add salt and pasta. Let the water keep boiling and cook the spaghetti al dente & not too soft. Refer the instructions on the pack for the amount of salt and the exact cook time.

Reserve ½ cup spaghetti cooked stock and drain the spaghetti to a colander.

Heat half the oil in a pan or pot. Add half of the garlic and let it sizzle for a minute. Add the shredded or diced chicken and saute until soft and fully cooked.

Add the ground spices and saute on a high heat for a minute. Set the chicken aside.

Pour rest of the oil to the pan and add the rest of the garlic. When the garlic begins to sizzle, add the chopped onions. Saute until golden.

Add tomatoes and cook until the sauce becomes thick.

Transfer the sautéed chicken and 2 to 3 tbsps of pasta cooked stock. Mix and simmer for a few minutes until the sauce reaches a thick consistency. Taste test and add more salt or spices to taste.

Add spaghetti and mix well. If your chicken spaghetti looks dry, you may add a splash of pasta stock or more oil.

If you like to make it cheesy add your favorite cheese over the chicken spaghetti. Serve hot with a side of soup or cheese toast.