Griddle Spaghetti with Cheesy Chicken

Yields: 4-6 servings
Prep time: 20-30 minutes (if making sauce/meatballs from scratch)
Cook time: 20-30 minutes on the griddle
Ingredients:
For the Protein (Chicken or Meatballs):
If using chicken:
4-6 boneless, skinless chicken breasts or thighs, pounded thin to about 1/2 inch thickness (or use pre-cooked chicken/store-bought cutlets for faster prep)
1 cup all-purpose flour (for dredging)
2 large eggs, beaten with a splash of milk or water
1 cup breadcrumbs (plain or Italian-seasoned)
Salt, black pepper, garlic powder, onion powder, dried oregano to taste
2-3 tbsp olive oil (for cooking chicken)
If using meatballs:
1 lb cooked meatballs (homemade or frozen/thawed)
For the Sauce:
1 (28 oz) can crushed tomatoes or tomato puree
1 (15 oz) can diced tomatoes (optional, for texture)
1 small onion, finely diced
2-3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
Pinch of red pepper flakes (optional, for a kick)
1 tsp sugar (optional, to balance acidity)
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
For the Pasta:
1 lb spaghetti (or your preferred pasta)
Water for boiling pasta
Salt for pasta water
2 tbsp olive oil or butter (for griddle cooking pasta)
For the Cheese:
1.5 – 2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Equipment:
Large pot for boiling pasta
Blackstone Griddle
Spatulas
Griddle dome or large inverted metal bowl (optional, for melting cheese)
Tongs
Instructions:
Prepare Pasta (Off-Griddle First):
Bring a large pot of salted water to a rolling boil.
Add the spaghetti and cook according to package directions until al dente (slightly firm to the bite). Do not overcook, as it will continue to cook on the griddle.
Drain the pasta, reserving about 1 cup of pasta water. Toss the drained pasta with a little olive oil to prevent sticking. Set aside.
Prepare and Cook Protein (Chicken or Meatballs):
If using chicken (as implied by the photo):
Set up a dredging station: one shallow dish with flour seasoned with salt, pepper, garlic powder; a second dish with beaten eggs; a third dish with breadcrumbs seasoned with salt, pepper, oregano.
Dredge each chicken piece: first in flour (shake off excess), then egg, then breadcrumbs, pressing to adhere.
Heat 2-3 tbsp olive oil on a section of the griddle over medium-high heat.
Carefully place breaded chicken onto the hot griddle. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C).
Once cooked, push the chicken to a cooler zone or remove temporarily.
If using meatballs:
If raw, cook them on the griddle until browned and cooked through. If pre-cooked, simply warm them up on the griddle.
Prepare the Sauce on the Griddle:
Clear a section of the griddle and add 2 tbsp olive oil over medium heat.
Add the diced onion and cook until softened and translucent (3-5 minutes).
Add the minced garlic and cook for another minute until fragrant.
Pour in the crushed and diced tomatoes. Add oregano, basil, red pepper flakes (if using), sugar (if using), salt, and pepper.
Stir everything together. Let the sauce simmer and heat through on the griddle for 5-10 minutes, stirring occasionally. You can push this sauce to a cooler zone when done to keep warm.
Combine Pasta with Sauce on Griddle:
Clear another section of the griddle. Add 2 tbsp olive oil or butter.
Spread the cooked spaghetti in an even layer over this section.
Pour about half to two-thirds of the prepared tomato sauce over the spaghetti.
Using tongs and spatulas, toss and mix the spaghetti with the sauce directly on the griddle.
Cook for 3-5 minutes, allowing some of the pasta to get slightly crispy and absorb the sauce. If it looks dry, add a splash of the reserved pasta water.
Finish Cheesy Chicken (or Meatballs):
Bring the cooked chicken (or meatballs) back to a section of the griddle that has some of the remaining sauce on it, or scoop some sauce onto the chicken.
Top each piece of chicken (or meatballs) generously with shredded mozzarella and a sprinkle of Parmesan cheese.
Add a splash of water around the base of the chicken/meatballs and immediately cover with a griddle dome (or inverted bowl) to steam the cheese until fully melted and bubbly (1-2 minutes).
Serve:
Scoop generous portions of the griddle spaghetti onto plates.
Carefully transfer the cheesy chicken (or meatballs) next to or on top of the spaghetti.
Garnish with fresh basil or parsley if desired.
Serve hot!