Make the Sauce Base

In a mixing cup, whisk together 1 cup of cold water with the brown gravy mix until smooth. Stir in the tomato sauce and all the seasoning blend. Set aside.

Prep and Cook the Chicken

Dice the chicken into bite-sized cubes and season lightly with salt and pepper. Dust evenly with flour to coat. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3–4 minutes per side until nicely browned and cooked through. Remove from the skillet and set aside.

Deglaze the Pan

Turn off the heat and pour in ¼ cup of the wine. Set heat to medium and use a spatula to gently scrape up any flavorful bits stuck to the pan. Let it bubble and reduce slightly.

Caramelize the Onions

Add butter and the sliced onions. Cook over medium heat, stirring frequently, for about 20 minutes until the onions are soft and golden—don’t rush this step! It builds amazing flavor.

Add Garlic and Simmer

Stir in the minced garlic and cook for about 1 minute until fragrant. Pour in the remaining wine and let it gently simmer for 5 more minutes to reduce.

Add Sauce + Chicken

Stir in the prepared gravy-tomato mixture. Let it come to a gentle boil, then reduce to low heat. Add the cooked chicken back into the pan and simmer uncovered while you cook the pasta.

Cook the Pasta

Bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook until al dente, according to package directions. Drain well.

Combine and Serve

Add the drained pasta to the skillet and gently toss until well coated in the sauce. Sprinkle with chopped parsley and serve immediately. Pairs perfectly with garlic bread or a side salad.