Wake up with me 🥴—and come with me into my real Syrian Jewish kitchen as I cook yet another Shabbat dish that looks exactly like a pasta situation… because it is.

Yes, we absolutely have a dish that looks like your standard spaghetti, but with that slow-cooked depth, the Syrian aromatics, and the “WOW” pop of flavor that turns it into something special for Shabbat. This is the beauty of our food: familiar ingredients, elevated by intention, time, and love.

If you think your kids only survive off schnitzel, trust me—this is the dish that proves you wrong.

And here’s the real magic: switch in a whole-wheat spaghetti and NO ONE will know. You get the same cozy comfort, but sneak in fiber, protein, and a whole bunch of “mom win” energy. ✔️

Every family makes this dish differently—like all good Syrian recipes—but this is the version my kids grew up on, and the one I go back to every single time.

I just finished Part 1 with the prep and chicken… and if you want Part 2: The Spaghetti Edition, let me know in the comments and I’ll post it next!

This dish is basically our secret hack: pasta for Shabbat.

But it’s legit a staple in Syrian homes, and one of the easiest ways to slide a whole-wheat noodle into your family’s life without a single protest.

As always, cook like a true Syrian—

Adjust, taste, trust your senses, and let your creativity flow.

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Syrian Chicken and Spaghetti

A comforting Syrian family dish made with tender baked chicken, spiced spaghetti, and rich tomato-tomato flavors.

Ingredients

Chicken

• 1 whole chicken, cut into eighths (or preferred pieces)
  
  
• 1 teaspoon garlic powder
  
  
• 1 teaspoon onion powder
  
  
• 1 teaspoon paprika
  
  
• 1 teaspoon salt
  
  
• 1 teaspoon black pepper
  
  
• 2 tablespoons oil
  
  
• Splash of water for the roaster
  
  

Spaghetti

• ½ package spaghetti (about 8 ounces; whole wheat optional)
  
  
• 1 tablespoon allspice
  
  
• Dash of cinnamon (optional)
  
  
• 4 ounces tomato paste
  
  
• 2 tablespoons tomato sauce (optional, to loosen)
  
  

Instructions

1. Preheat the Oven

Preheat the oven to 325°F (160°C).

2. Season the Chicken

In a medium bowl, combine the garlic powder, onion powder, paprika, salt, black pepper, and oil.

Rub the spice mixture all over the chicken pieces (skin-on recommended).

3. Bake the Chicken

Place the chicken in a medium roasting pan.

Add a small splash of water to the bottom of the pan to create steam.

Cover tightly and bake for 40–45 minutes, until juices collect at the bottom.

Remove the chicken and set aside, leaving all juices in the pan.

4. Cook the Spaghetti

While the chicken bakes, cook ½ package of spaghetti according to package directions.

Drain and set aside.

(Whole wheat spaghetti works well and blends seamlessly into the dish.)

5. Combine Ingredients

To the roasting pan with the chicken juices, add:

• The cooked spaghetti
  
  
• Allspice
  
  
• Cinnamon (optional)
  
  
• Tomato paste
  
  
• Tomato sauce (optional)
  
  

Mix gently until all spaghetti strands are coated in the sauce.

6. Return the Chicken

Place the chicken pieces back into the spaghetti mixture.

You may place them skin-side down for a crisp top, or shred the chicken and mix it throughout.

7. Final Bake

Cover and bake at 350°F (177°C) for 2 hours, or until the bottom becomes lightly crisp.

If the mixture looks too dry, add a small splash of water.

(With a good roaster, it usually stays perfectly moist.)

8. Serve

Serve warm, straight from the pan.

Pairs beautifully with a crisp salad or a side of yogurt.

Optional Tip

For an impressive presentation, flip the entire roaster onto a platter to reveal a crisp, golden layer on top.