One-Skillet Cheesy Ground Chicken Pasta
A quick and delicious one-pan meal featuring tender pasta, savory ground chicken, and a creamy cheesy sauce, perfect for busy weeknights.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces Pasta (penne or fusilli) Penne or fusilli works well, but other pasta shapes can be used.
- 1 pound Ground Chicken Can substitute with ground turkey or beef.
- 2 cups Chicken Broth Can swap with vegetable broth.
- 1 cup Milk Can use cream for a richer flavor.
- 1 cup Shredded Cheese A blend of cheddar and mozzarella is recommended.
- 1 tablespoon Olive Oil For sautéing the onions and garlic.
- 1 Onion Diced.
- 3 cloves Garlic Minced.
- 1 teaspoon Italian Seasoning Can substitute with oregano or basil.
- Salt and Pepper To taste.
- Fresh Parsley Optional, for garnish.
Instructions
Preparation
- Measure out all ingredients, dice the onion, and mince the garlic.
Cooking Pasta
- In a large skillet, bring about 2 cups of water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Aromatics
- In the same skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until softened. Then add minced garlic and cook for another minute.
Browning Chicken
- Add ground chicken to the skillet. Break it apart as it cooks, seasoning with salt, pepper, and Italian seasoning. Cook until no longer pink, about 5-7 minutes.
Making the Sauce
- Pour in the chicken broth and bring to a gentle simmer. Add milk and stir to combine, simmer for about 3-4 minutes.
Combining Ingredients
- Add drained pasta to skillet, tossing to coat. Cook for an additional minute to absorb some sauce.
Adding Cheese
- Sprinkle shredded cheese over pasta mixture. Stir continuously until cheese has melted and everything is creamy.
Serving
- Garnish with fresh parsley if desired before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2 months and add liquid when reheating to restore moisture.