Easy Haitian Spaghetti: A Simple Creole Classic

Written by Sarah Gardner
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If you grew up around Haitian kitchens (or you just love bold, cozy Caribbean recipes), you already know haitian spaghetti is not trying to be Italian. It is saucy, savory, a little spicy, and absolutely built for seconds. This easy haitian spaghetti recipe leans on a quick epis-style seasoning base, tomato paste for that deep red color, and tender bites of chicken for a one-pan-ish dinner that tastes like it cooked all day. The best part: it is weeknight-friendly, flexible with whatever you have in the fridge, and the leftovers reheat like a dream (especially with a splash of water to loosen the sauce).

Easy Haitian Spaghetti: A Simple Creole Classic (with Epis, Tomato, and Chicken)

Saucy, Creole-seasoned haitian spaghetti with tomato, epis flavors, and juicy chicken for an easy, comforting dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Caribbean
Servings 4

Equipment

  • Large pot at least 6 quart for boiling pasta; a smaller pot works, but you will need more stirring to prevent sticking
  • Large deep skillet or Dutch oven 12 inch skillet with high sides is ideal for building the sauce; substitute a 4 to 5 quart dutch oven or a wok-style pan
  • chef knife and cutting board for prepping aromatics; a mini chopper can speed up the epis-style mix
  • measuring cup and measuring spoon helps keep the sauce balanced; you can also eyeball once you have made it a few times
  • tongs and a wooden spoon tongs make it easier to toss the spaghetti into the sauce without breaking noodles
  • Instant-read thermometer (optional) useful for checking chicken doneness (165 f in the thickest piece); you can also judge by color and texture

Ingredients
  

For the chicken

  • 1 pound boneless skinless chicken thigh cut into 1 inch pieces; substitute boneless skinless chicken breast, but reduce simmer time so it stays juicy
  • 1 teaspoon kosher salt use 3/4 teaspoon if using fine salt
  • 1/2 teaspoon black pepper freshly ground if possible
  • 1/2 teaspoon ground allspice optional but very Haitian; substitute a pinch of ground cloves plus a pinch of cinnamon
  • 1 tablespoon lime juice or sour orange if you have it

For the quick epis-style base

  • 1 tablespoon vegetable oil or avocado oil; olive oil also works
  • 1 yellow onion finely chopped
  • 1 green bell pepper finely chopped; substitute half green and half red bell pepper for a sweeter sauce
  • 4 clove garlic minced
  • 2 tablespoon parsley finely chopped; substitute cilantro if that is your household vibe
  • 2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon maggi seasoning optional; substitute 1 teaspoon soy sauce or 1/2 teaspoon chicken bouillon powder
  • 1 teaspoon scotch bonnet hot sauce or use 1/2 teaspoon hot sauce plus 1/2 teaspoon vinegar; adjust heat to taste

For the sauce

  • 2 tablespoon tomato paste the backbone of that classic red Haitian spaghetti look
  • 1 cup tomato sauce or crushed tomatoes blended smooth
  • 1 cup chicken broth or water; broth gives more depth
  • 1 teaspoon brown sugar optional, helps round out the tomato acidity
  • 1 teaspoon distilled white vinegar optional, adds the little tang that makes it taste like home
  • 2 bay leaf bay leaf optional but recommended

For the pasta

  • 12 ounce spaghetti regular or thin spaghetti both work; break in half if your pot is small
  • 1 tablespoon kosher salt for the pasta water

To finish (optional but very good)

  • 2 tablespoon unsalted butter adds glossy richness; substitute 2 tablespoon olive oil
  • 1/2 cup shredded cheddar cheese optional for haitian spaghetti with cheese vibes; use mozzarella for extra melt
  • 2 tablespoon scallion thinly sliced, for freshness
  • 1 teaspoon lime zest optional, but it pops against the tomato

Instructions
 

Prep

  1. Pat the chicken dry, then toss it with kosher salt, black pepper, allspice (if using), and lime juice. Let it sit while you chop the onion, bell pepper, garlic, parsley, and thyme. This quick seasoning step is a big part of how to make haitian spaghetti taste like more than just tomato sauce.
  2. Bring a large pot of water to a boil. Add 1 tablespoon kosher salt to the water (it should taste pleasantly salty), but do not add the spaghetti yet.

Build the flavor base and cook the chicken

  1. Heat the vegetable oil in a large deep skillet or dutch oven over medium-high heat. Add the chicken in a single layer. Cook for 6 minutes, stirring once or twice, until it is lightly browned and most pieces are no longer pink on the outside. You are not trying to fully cook it yet; you are building savory browned flavor for the sauce.
  2. Reduce heat to medium. Add the onion and bell pepper. Cook for 4 minutes, stirring, until they start to soften and the bottom of the pan looks a little sticky (that sticky layer is flavor). Add the garlic, parsley, thyme, maggi seasoning (if using), and scotch bonnet hot sauce. Cook for 1 minute, just until the garlic smells fragrant and not raw.

Make the sauce

  1. Add the tomato paste and stir it into the chicken and aromatics. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells toasted-sweet. This step helps the sauce taste deeper and less sharp.
  2. Stir in the tomato sauce, chicken broth, brown sugar (if using), vinegar (if using), and bay leaf. Bring to a simmer, then lower the heat to medium-low. Simmer for 10 minutes, stirring occasionally, until the sauce thickens enough to coat a spoon. Taste and adjust heat, salt, or acidity. If it tastes flat, a tiny splash more vinegar helps. If it tastes too intense, add a splash of broth or water.

Cook the spaghetti and toss

  1. While the sauce simmers, add the spaghetti to the boiling water and cook for 9 minutes. You want it just shy of al dente because it will finish in the sauce. Before draining, reserve 1 cup of pasta water.
  2. Drain the spaghetti well, then add it straight into the skillet with the sauce. Toss with tongs for 2 minutes over medium heat, adding a splash of reserved pasta water as needed so the noodles look glossy and coated, not dry. This is the core move in how to make spaghetti haitian style: the noodles should drink up the Creole sauce instead of sitting next to it.
  3. Turn off the heat and stir in the butter until melted. For haitian spaghetti with cheese, sprinkle in the cheddar and toss until it melts into the sauce. Finish with scallions and lime zest (if using). Remove the bay leaf before serving.

Serve

  1. Serve hot, with extra hot sauce at the table. If you want the classic plate: a tight twirl of spaghetti, a little extra sauce spooned over the top, and something crunchy and tangy on the side. This version is haitian spaghetti with chicken, but it still keeps the simple, homey comfort that makes it a favorite.

Pairings

Pairings for this easy haitian spaghetti recipe

1) Crunchy, tangy heat: pikliz-style slaw
If you have pikliz in the fridge, this is the moment. A forkful of spicy, vinegary cabbage next to rich tomato spaghetti is the kind of contrast that makes you keep eating even when you are full. If you do not have it, do a quick shortcut: shredded cabbage + carrot + sliced onion + vinegar + salt + a little hot sauce.

2) Fried plantains (banann peze or bannann mi)
Sweet ripe plantains calm the spice and play really nicely with the savory chicken. Crispy smashed green plantains are also excellent if you want more crunch.

3) Simple salad or sliced avocado
A simple salad (cucumber, tomato, lime, salt) keeps the meal from feeling heavy. Sliced avocado does the same job, but in a creamier way.

4) Bread for sauce cleanup
A warm piece of Haitian bread, a crusty baguette, or even toasted sandwich bread is perfect for wiping the last tomato-epis sauce off the plate.

5) Drinks

  • cold kola champagne or ginger soda if you want something sweet and nostalgic

  • sparkling water with lime if you want to keep it light

  • a crisp lager if you are doing grown-up dinner vibes

If you are planning a bigger spread, this spaghetti fits right into a Haitian dinner table next to beans, stewed veggies, and other haitian food recipes without stealing the whole show.

FAQs

What makes a haitian spaghetti recipe different from regular spaghetti?

Haitian spaghetti leans into a Creole flavor base (often called epis), plus bold seasoning, tomato paste, and sometimes maggi or bouillon for depth. The noodles are usually tossed into the sauce so they absorb flavor, instead of being topped with sauce at the end. The vibe is saucy, savory, and a little spicy, not Italian-herb marinara.

How to make haitian spaghetti if I do not have epis?

You can fake the essence of epis by cooking chopped onion, bell pepper, garlic, parsley, and thyme in oil, then building your tomato sauce on top. That is exactly what this recipe does: a quick epis-style base without needing a blender or a jarred mix.

Can I make haitian spaghetti with chicken breast instead of thigh?

Yes. Use boneless skinless chicken breast, cut into 1 inch pieces. Brown it quickly, then do not over-simmer it in the sauce or it can turn dry. Chicken thigh (boneless skinless) is more forgiving and stays juicy, which is why I default to it for haitian spaghetti with chicken.

Can I make haitian spaghetti with cheese?

Definitely. Stir in shredded cheddar at the end so it melts into the sauce and clings to the noodles. If you want extra stretch, mix cheddar with mozzarella. Keep the heat off when you add cheese so it melts smoothly instead of tightening up.

How do I store and reheat leftovers so the noodles are not dry?

Store in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth (2 to 4 tablespoons for a single serving) and cover for a minute to steam. Then uncover and toss until glossy. Pasta absorbs sauce as it sits, so that little splash brings it back to life.

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