Ingredients
Scale
- 1 lb (450 g) ground chicken
- 2 cups (200 g) short pasta (penne, rotini, or similar)
- 1 cup (115 g) shredded mozzarella cheese
- 1 cup (115 g) shredded sharp cheddar cheese
- ¼ cup (25 g) grated Parmesan cheese
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 1 small zucchini, chopped (optional)
- 1 cup (240 ml) crushed tomatoes or diced tomatoes
- 2 tbsp tomato paste
- 1 cup (240 ml) chicken broth
- ¼ cup (60 ml) heavy cream (optional for extra creaminess)
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp thyme
- ¼ tsp red pepper flakes (optional for heat)
- 1 tbsp olive oil
- 1 tbsp butter (optional)
- Salt and pepper, to taste
Instructions
- Prep Ingredients:
Chop all vegetables and mince the garlic. Measure out seasonings and cheeses. Cook pasta until just under al dente. Drain and set aside. - Cook Ground Chicken:
Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground chicken, season with salt, pepper, oregano, basil, and thyme. Cook until browned and cooked through. Remove and set aside. - Sauté Vegetables:
In the same skillet, add 1 tbsp butter and chopped onions. Sauté for 2–3 minutes until translucent. Add garlic and cook for 1 more minute. If using bell peppers or zucchini, add and cook for 5 minutes until tender. - Build the Sauce:
Return chicken to the skillet. Add crushed tomatoes, tomato paste, chicken broth, and heavy cream (if using). Stir and bring to a gentle simmer. Let cook for 5 minutes. - Add Pasta and Cheese:
Stir in the cooked pasta. Add mozzarella, cheddar, and Parmesan. Stir until cheese is fully melted and the sauce thickens. Adjust seasoning if needed. - Serve:
Serve hot, optionally garnished with fresh herbs or red pepper flakes.
Notes
- For extra veggies, add spinach in the last minute of cooking.
- Swap ground chicken with turkey or plant-based meat for variation.
- To reheat, add a splash of broth to revive the creamy texture.
- Make it gluten-free by using gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 large bowl (approximately 1¼ cups per serving)
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: one-skillet pasta, cheesy ground chicken pasta, easy dinner, creamy chicken pasta, weeknight meal, healthy comfort food, high-protein pasta, 30-minute recipe