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1
Place chicken in a pot and pour marinara sauce on top. Add water and anchovies. Bring to a simmer, uncovered, over high heat. Reduce heat to medium-low. Cover and simmer, without stirring, for 1 hour and 15 minutes.
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2
Transfer chicken to a bowl using tongs. Let cool to the touch.
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3
Meanwhile, bring sauce to a simmer over medium-high heat. Cook, skimming off the fat from the surface, until sauce is reduced by at least half, 20 to 35 minutes.
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4
Tear off chicken meat by hand and transfer to a bowl, breaking the pieces into your desired size.
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5
Add the chicken, red pepper flakes, and salt to the reduced sauce. Cook and stir until chicken is heated through, about 2 minutes. Keep on low heat while you cook the pasta.
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6
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water according to package instructions, reducing time by 1 minute, about 11 minutes. Drain and return to the pot; reduce heat to low.
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7
Add the chicken sauce and Pecorino Romano to the pasta. Sprinkle in basil and add butter. Stir until butter melts, about 1 minute. Turn off the heat and add remaining Pecorino Romano cheese. Cover and let sit for 1 minute. Stir and serve.
