Unbelievably delicious and ridiculously easy, this ground chicken pasta is about to become your new go-to weeknight savior! Using pantry staples and ground chicken, this dish comes together faster than you can say “al dente” and delivers maximum flavor with minimal effort. Trust me, your family will be begging for seconds before you’ve even sat down at the table!
Why This Recipe Works
- The combination of lean ground chicken and hearty pasta creates a perfect protein-carb balance that keeps you satisfied without feeling heavy
- Using canned crushed tomatoes as the sauce base provides deep, rich flavor without hours of simmering, making this recipe achievable on even the busiest weeknights
- The addition of fresh basil and Parmesan cheese at the end adds bright, fresh notes that elevate the entire dish from simple to spectacular
- Ground chicken absorbs flavors beautifully while staying moist and tender, creating a texture that pairs perfectly with the al dente pasta
- This recipe is incredibly versatile – you can easily customize with different herbs, cheeses, or vegetables based on what you have available
Ingredients
- 1 pound ground chicken (preferably 93% lean)
- 12 ounces penne pasta (or your favorite short pasta shape)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
- Chef’s knife and cutting board
- Grater for Parmesan cheese
Instructions
Step 1: Prepare Your Ingredients and Start the Pasta Water
Before you even think about turning on the stove, take a few minutes to get everything prepped and ready to go. Finely dice your onion, mince the garlic, measure out your spices, and have your canned tomatoes and olive oil within easy reach. Now, fill your large pot with about 4 quarts of water and place it over high heat. Add a generous tablespoon of salt to the water – this is your only chance to season the pasta itself, so don’t be shy! While waiting for the water to come to a rolling boil (you’ll see large bubbles breaking the surface vigorously), you can move on to the next step. Pro tip: Always salt your pasta water until it tastes like the sea – this makes a huge difference in the final flavor of your dish!
Step 2: Brown the Ground Chicken to Perfection
Place your large skillet or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers (test by flicking a drop of water – if it sizzles, you’re good to go), add the ground chicken, breaking it up with your wooden spoon. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and has developed some golden brown spots. You’ll know it’s ready when the meat has released its juices and those juices have mostly evaporated. Don’t rush this step – that browning equals flavor! Use a slotted spoon to transfer the chicken to a plate, leaving any rendered fat in the pan. This two-step cooking process ensures your chicken stays tender while developing maximum flavor.
Step 3: Build Your Flavor Foundation with Aromatics
In the same skillet with the chicken drippings, add the remaining 2 tablespoons of olive oil if the pan seems dry. Add the diced onion and cook over medium heat for about 5 minutes, stirring frequently, until the onions become translucent and just starting to turn golden at the edges. Now add the minced garlic and cook for exactly 60 seconds – you’ll smell that incredible garlic aroma blooming, but be careful not to let it burn! Stir in the dried oregano and red pepper flakes (if using), cooking for another 30 seconds until fragrant. This layering of flavors creates a depth that will make your sauce taste like it simmered for hours rather than minutes.
Step 4: Create the Sauce and Combine Everything
Pour the crushed tomatoes into the skillet with your aromatics, stirring to combine all those beautiful flavors. Bring the sauce to a gentle simmer (you’ll see small bubbles around the edges), then reduce the heat to low and let it cook for 10 minutes, stirring occasionally. Meanwhile, your pasta water should be boiling by now – add the penne and cook according to package directions until al dente (usually 9-11 minutes). Drain the pasta, reserving about 1 cup of the starchy cooking water. Return the browned chicken to the skillet with the sauce, then add the drained pasta, tossing everything together. If the sauce seems too thick, add some of the reserved pasta water a few tablespoons at a time until it reaches your desired consistency.
Step 5: Finish with Fresh Flavors and Serve Immediately
Remove the skillet from the heat – this is crucial to keep your fresh ingredients from cooking! Stir in the grated Parmesan cheese and chopped fresh basil, mixing until everything is beautifully combined. Taste and season with salt and freshly ground black pepper as needed. Let the pasta rest for 2 minutes off the heat – this allows the flavors to meld together and the sauce to cling perfectly to every noodle. Serve immediately in warmed bowls, garnished with extra Parmesan and basil leaves. The pasta will continue to absorb liquid as it sits, so enjoy it right away for the best texture and flavor experience!
Tips and Tricks
If you want to take this already fantastic recipe to the next level, here are some pro tips that will make you feel like a restaurant chef in your own kitchen. First, consider browning your ground chicken in batches if your skillet isn’t large enough – overcrowding the pan will steam the meat rather than brown it, and we want those delicious caramelized bits! When cooking your aromatics, keep the heat at medium rather than high to avoid burning the garlic, which becomes bitter when overcooked. For an even richer sauce, you can deglaze the pan with a splash of red wine after cooking the onions and garlic – let it reduce by half before adding the tomatoes. If you’re watching your sodium intake, use low-sodium canned tomatoes and adjust the salt at the end rather than during cooking. For extra vegetable goodness, stir in a couple handfuls of fresh spinach during the last minute of cooking – it wilts perfectly into the hot sauce. If you’re making this ahead, undercook your pasta by about 2 minutes since it will continue cooking when reheated. Store leftovers in an airtight container in the refrigerator for up to 3 days, though the pasta will soften over time. To reheat, add a splash of water or broth and warm gently on the stove-top rather than in the microwave, which can make the pasta mushy. Freezing isn’t recommended as the dairy and pasta texture don’t hold up well. For entertaining, you can prepare the sauce and chicken mixture ahead of time, then simply cook fresh pasta when ready to serve. Finally, invest in a good microplane for your Parmesan – freshly grated cheese melts much better than pre-shredded, which contains anti-caking agents.
Recipe Variations
- Creamy Version: Stir in 1/2 cup of heavy cream or whole milk during the last 2 minutes of cooking for a richer, creamier sauce that feels indulgent but still balanced
- Vegetable Boost: Add 1 cup of sliced mushrooms when cooking the onions, or stir in 2 cups of chopped fresh spinach during the last minute of cooking for extra nutrients and color
- Spicy Kick: Increase the red pepper flakes to 1 teaspoon and add 1 diced jalapeño (seeds removed for less heat) with the onions for those who love some fire in their food
- Cheese Lover’s Dream: Use a combination of Parmesan, mozzarella, and ricotta cheeses, stirring in the mozzarella and ricotta at the end for an ultra-cheesy, stretchy masterpiece
- Herb Garden Fresh: Substitute the dried oregano with fresh herbs like thyme, rosemary, or marjoram, using about 1 tablespoon of chopped fresh herbs instead
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works beautifully in this recipe and can be used as a direct 1:1 substitute for ground chicken. Both meats are lean and absorb flavors well, though turkey might be slightly drier, so consider adding an extra tablespoon of olive oil when browning. The cooking time remains the same – look for that golden brown color and cooked-through appearance. You might want to season a bit more aggressively with turkey since it has a milder flavor profile. Either way, you’ll end up with a delicious, protein-packed pasta dish that satisfies everyone at the table.
What’s the best pasta shape to use for this recipe?
While penne works wonderfully, any short pasta with ridges or hollows that can catch the sauce is ideal. Rigatoni, fusilli, farfalle (bowtie), or even medium shells would all be excellent choices. The key is using a shape that allows the ground chicken and sauce to cling to every bite. Avoid long pastas like spaghetti or linguine unless you chop the ground chicken very finely, as the meat tends to fall to the bottom of the bowl. If you’re using a different shape, just adjust the cooking time according to package directions and taste frequently for doneness.
How can I make this recipe gluten-free?
Easy peasy! Simply substitute your favorite gluten-free pasta – there are many excellent options made from brown rice, quinoa, or legumes these days. Cook according to package directions, being careful not to overcook as gluten-free pasta can become mushy more quickly than traditional wheat pasta. All other ingredients are naturally gluten-free, but always check your canned tomatoes and Parmesan cheese labels to ensure no cross-contamination if you have celiac disease or severe gluten sensitivity. The recipe will taste just as delicious with these simple swaps.
Can I make this dish ahead of time for meal prep?
You certainly can, with a few considerations for best results. Prepare the sauce and chicken mixture completely, then store it separately from the cooked pasta. When ready to serve, reheat the sauce and combine with freshly cooked pasta for the best texture. If you must store them combined, undercook your pasta by 2-3 minutes and add a splash of water before refrigerating. The pasta will continue to absorb liquid and soften, so it won’t be quite as perfect as fresh, but still delicious. Store in airtight containers for up to 3 days in the refrigerator.
What can I serve with this pasta besides a salad?
This hearty pasta stands well on its own, but if you want to round out the meal, garlic bread is the classic accompaniment – perfect for soaking up any extra sauce. Roasted vegetables like broccoli, asparagus, or Brussels sprouts make a nice side, or keep it simple with steamed green beans. For a restaurant-style touch, serve with a light appetizer like caprese salad or antipasto. And don’t forget the wine – a medium-bodied red like Chianti or a crisp white like Pinot Grigio pairs beautifully with the tomato-based sauce.
Summary
This ground chicken pasta delivers restaurant-quality flavor in under 30 minutes using simple ingredients. Perfect for busy weeknights yet impressive enough for company, it’s sure to become a family favorite you’ll make again and again.
