There are nights when you stare into the fridge, already a little tired, and just want something comforting that does not take over the whole kitchen. That is exactly how this Ground Chicken with Pasta skillet was born: a quick rummage through the pantry, a lonely pack of penne, some ground chicken, and a handful of spinach that needed to be used. Before long, the kitchen smelled like garlic, tomatoes, and toasted cheese, and dinner turned into one of those meals where everyone goes quiet for a few minutes because they are too busy eating.
This is the kind of dish that feels cozy enough for a Sunday evening yet simple enough for a rushed Wednesday, with tender pasta, juicy chicken, and a creamy tomato sauce that clings to every bite. If you keep ground chicken and pasta on hand, this is the kind of recipe you can pull together almost on autopilot after a long day.
Why you will love this Ground Chicken with Pasta
This Ground Chicken with Pasta recipe is a full one-pan meal: protein, carbs, and greens all simmered together so the pasta soaks up every bit of savory flavor from the sauce. The ground chicken stays tender and juicy, while the creamy tomato broth, spinach, basil, and melted cheese make the dish feel surprisingly indulgent for something that starts in a single skillet.
Another bonus is how forgiving it is: you can swap in different pasta shapes, use whatever marinara you enjoy, and adjust the cream and cheese to make it lighter or richer. Once you cook it once, it quickly becomes a “no measuring, just cook” kind of weeknight favorite that does not require fancy techniques or special equipment.
Ingredients for Ground Chicken with Pasta
To make this skillet Ground Chicken with Pasta, you will need a mix of pantry staples and a few fresh touches. Nothing exotic here, just ingredients you can find in any basic grocery store.
- Ground chicken: Lean but still flavorful; aim for about 90% lean so it does not dry out.
- Penne or short pasta: Tubes or spirals work best because they trap the sauce inside.
- Olive oil: For browning the chicken and softening the vegetables.
- Red onion: Adds sweetness and a gentle bite when sautéed.
- Grape or cherry tomatoes: They burst into the sauce and add freshness.
- Italian seasoning and salt: Simple seasoning that brings everything together.
- Low-sodium chicken broth: Provides flavor and cooks the pasta right in the pan.
- Marinara sauce: Choose a brand you like; it is the backbone of the sauce.
- Heavy cream: Gives the sauce a silky, restaurant-style finish.
- Baby spinach: Wilts into the pasta for extra color and nutrients.
- Fresh basil: Stirred in at the end for brightness.
- Mozzarella and Parmesan cheese: Melty topping plus a salty, nutty finish.
How to make Ground Chicken with Pasta
This dish comes together in layers: brown the meat, build the flavor with vegetables and seasoning, then let the pasta simmer directly in the sauce until it is tender. A final handful of spinach and cheese finishes it off.
- Heat a large, deep skillet or Dutch oven over medium-high heat and add a drizzle of olive oil.
- Add the ground chicken and cook, breaking it up with a spatula, until it is cooked through and starting to brown in spots.
- Stir in the diced red onion, halved grape tomatoes, Italian seasoning, and a pinch of salt; cook until the onion softens and the tomatoes begin to break down.
- Pour in the chicken broth, marinara sauce, and heavy cream, then add the dry pasta and stir well so everything is submerged.
- Bring the mixture to a steady simmer, reduce the heat slightly, cover, and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Fold in the baby spinach in batches, letting it wilt, then add fresh basil and mozzarella, cover again briefly until the cheese melts.
- Finish with a sprinkle of grated Parmesan and adjust salt or seasoning to taste before serving.
Pro tips for the best flavor
- Let the chicken brown slightly instead of just turning opaque; those golden bits on the bottom add a lot of flavor to the sauce.
- Use room-temperature cream if possible and add it once the broth and marinara are already simmering to help prevent curdling.
- Stir the pasta every few minutes as it cooks so it does not stick to the bottom and cooks evenly in the sauce.
- Grate the cheese freshly if you can; it melts more smoothly and gives better stretch than pre-shredded blends.
Variations to try
- Spicy twist: Add crushed red pepper flakes or a spoonful of chili paste with the Italian seasoning for a gentle kick.
- Veggie-heavy: Toss in sliced mushrooms, bell peppers, or zucchini with the onion and tomatoes to bulk up the vegetables.
- Lighter dairy: Swap part of the heavy cream for half-and-half or evaporated milk for a slightly lighter sauce that is still creamy.
- Extra cheesy: Stir in a handful of shredded provolone or fontina with the mozzarella for more gooey richness.
Substitutions that work well
- Protein: Ground turkey or ground pork can replace the ground chicken with very similar cooking times.
- Pasta: Any short pasta like rotini, rigatoni, or fusilli works; just keep the total amount similar so the sauce ratio stays right.
- Dairy-free: Use coconut cream instead of heavy cream and a good melting dairy-free cheese to keep things creamy without dairy.
- Gluten-free: Use your favorite gluten-free pasta and keep an eye on the cooking time, since some brands soften faster.
Troubleshooting common issues
- Sauce too thin: Let the skillet simmer uncovered for a few extra minutes, stirring, until the sauce thickens and clings to the pasta.
- Pasta still firm: Add a small splash of broth or water, cover again, and cook a few more minutes until it reaches your preferred texture.
- Too salty: Balance the flavor with a bit more cream or a squeeze of lemon juice at the end instead of adding more liquid.
- Chicken dry: Next time, use slightly less lean ground chicken or reduce the browning time so it does not overcook early on.
Storage and serving ideas
Leftover Ground Chicken with Pasta keeps well, which makes it a great make-ahead lunch option. Let it cool, then store in an airtight container in the fridge for up to three days; the sauce will thicken, so you might want to add a spoonful of water or broth when reheating.
To reheat, warm it gently on the stovetop over low heat or microwave in short bursts, stirring in between so the pasta heats evenly. Serve it with a simple green salad, a side of garlic bread, or just a dusting of extra Parmesan and a few fresh basil leaves on top.
Ground Chicken with Pasta FAQs
Can I make this Ground Chicken with Pasta ahead of time?
Yes, you can cook the full skillet, cool it, and refrigerate it, then reheat with a splash of broth or cream to loosen the sauce. The pasta will soften slightly over time, but the flavors deepen and still make a satisfying meal.
Can I freeze this recipe?
Creamy pasta dishes do not always freeze perfectly, but this one can be frozen in an airtight container for up to two months. Expect the sauce to separate a bit when thawed; stir well while reheating and add a tablespoon or two of cream to bring it back together.
What pasta shape works best?
Short, sturdy shapes like penne, rotini, or shells work best because they cook evenly and hold onto the creamy tomato sauce. Long pasta like spaghetti tends to clump and is harder to stir in a one-pan recipe like this.
Can I use water instead of broth?
You can use water in place of chicken broth, but the dish will be less flavorful. If you go that route, taste the sauce and add extra seasoning, herbs, or a pinch of bouillon to boost the flavor.
How do I make it spicier?
To give your Ground Chicken with Pasta more heat, add red pepper flakes, a diced chili, or a spoonful of hot sauce when you sauté the onions and tomatoes. You can also use a spicy marinara to build in extra warmth.
Can I leave out the spinach?
Yes, the recipe still works without spinach; simply skip it or replace it with another quick-cooking green like chopped kale or arugula. If using sturdier greens, add them a few minutes earlier so they have time to tenderize.
What can I serve alongside this dish?
This Ground Chicken with Pasta is filling on its own, but a crisp salad, roasted vegetables, or warm bread make it feel more like a special dinner. It is also great with a sprinkle of chili flakes and extra Parmesan for anyone who likes bolder flavors.
Creamy Ground Chicken with Pasta Skillet
Ingredients
Method
- Heat a large, deep skillet or Dutch oven over medium-high heat and add the olive oil.
- Add the ground chicken and cook, breaking it into small pieces, until it is cooked through and lightly browned.
- Stir in the diced red onion, halved grape tomatoes, Italian seasoning, and salt, and cook until the onion is softened and the tomatoes begin to break down.
- Pour in the chicken broth, marinara sauce, and heavy cream, then add the uncooked penne pasta and stir well so the pasta is mostly submerged.
- Bring the mixture to a gentle simmer, reduce the heat slightly, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
- Fold in the baby spinach in batches, letting it wilt into the sauce, then stir in the chopped basil and shredded mozzarella.
- Cover for another 1–2 minutes, just until the cheese melts, then sprinkle with grated Parmesan and adjust seasoning to taste before serving.
