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.

Prep Time 20

Cook Time 30

Total Time 50

Course Main Dish

Cuisine Caribbean

Servings 4

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

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

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

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

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

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

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.
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.

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.
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.

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.
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.

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.
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.
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 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.