Italian Ground Chicken Pasta Skillet is a quick and easy, all-in-one meal that's deliciously flavorful without the extra mess.
I've seen so many people making recipes that can be made in one pan and let's face it, who wouldn't want less mess to clean up?
I've already made a couple of sheet pan meals like this and this and I have to say it does make cleanup a breeze.
That's why I decided to try making a ground chicken pasta dish this way and used ingredients I had in the house to come up with this Italian Ground Chicken Pasta Skillet.
I have to say that one of my new favorite staples to keep in the house is a can of fire roasted diced tomatoes.
They're so versatile can be used in so many different types of cuisines. They also give your recipes an amazing, smokey flavor and this recipe was no exception!
Ingredients needed
For this recipe you'll need the following ingredients:
- ground chicken (you can also substitute ground turkey, beef or pork),
- extra virgin olive oil
- garlic
- mushrooms
- onion
- basil
- fire roasted tomatoes
- chicken broth
- pasta (any type you prefer, I had Rigatoni in the house) and grated Pecorino Romano cheese
How do you make Italian Ground Chicken Pasta Skillet?
Start by browning your ground chicken by heating the oil in a large skillet and cook until the meat is no longer pink.
Next, add your garlic, sliced mushrooms, diced onion and chopped fresh basil and sauté until the vegetables start to soften.
Finally, add your can of fire roasted tomatoes (including the juice), chicken broth (I use a low sodium variety) and 8oz. of your favorite pasta (approximately half a box if you're eyeballing it).
Cover the skillet and reduce the heat to medium and cook 15-20 minutes until the pasta absorbs the liquid and is al dente. Cooking times may vary depending on the size pasta you use.
With Rigatoni, it took 20 minutes, whereas if you use macaroni, it may only take 10-12 minutes. Sprinkle some grated cheese on top and you're ready to serve!
My family and I loved this Italian Ground Chicken Pasta Skillet and served it with a tossed salad. It was so easy, just throwing everything into one pan and the pasta was cooked perfectly.
More ground chicken recipes
There are so many recipes you can make with ground chicken instead of beef. Some of our favorites are Horseradish Cheddar Chicken Meatloaf and Grilled Chicken Burgers with Copycat Chick-Fil-A Sauce, but for a complete list check out this post Ground Chicken Recipes.
This recipe is enough to serve four people and takes about 30 minutes to cook from start to finish. ~Enjoy!
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Italian Ground Chicken Pasta Skillet
Ingredients
- 1 tbsp. Extra Virgin Olive Oil
- 1 lb. Ground Chicken
- 2 cloves Garlic, minced
- 8 oz. Sliced Mushrooms
- ¼ c. Diced Red Onion
- 1 tbsp. Fresh Basil, chopped
- 1- 14oz. can Fire Roasted Diced Tomatoes
- 2 c. Chicken Broth
- 8 oz. Dry Pasta (I used Rigatoni)
- ¼ c. Grated Pecorino Romano Cheese
Instructions
- Brown your ground chicken by heating the oil in a large skillet and cook until the meat is no longer pink.
- Next, add your garlic, sliced mushrooms, diced onion and chopped fresh basil and sauté until the vegetables start to soften.
- Add the fire roasted tomatoes (including the juice), chicken broth and your favorite pasta (approximately half a box if you're eyeballing it).
- Finally, Cover the skillet with the lid and reduce the heat to medium. Cook 15-20 minutes until the pasta absorbs the liquid and is al dente. (Cooking times may vary depending on the size pasta you use. With Rigatoni, it took 20 minutes, whereas if you use macaroni, it may only take 10-12 minutes.)Sprinkle the grated cheese on top and serve.
Notes
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Related Recipes
Rigatoni Martino {Carrabba's Copycat}
Low Fat Chicken Marsala Rigatoni
Creamy Rigatoni with Portobello Mushrooms and Spinach
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Tammy says
Tried this tonight and I loved it! Fast, easy and delicious! Thanks for sharing.
Carrie's Experimental Kitchen says
You're welcome and I'm so glad you liked the recipe!
Judy M says
Wow delicious quick meal. I had fresh mushrooms and leftover roast chicken which I put through my food processor. Used baby shells for the pasta. Definitely saving this recipe….thanks for sharing.
Carrie's Experimental Kitchen says
You're welcome, I'm so glad you enjoyed the recipe!
Rand says
This was very delicious and didn’t take long at all to put together. Perfect for a busy weeknight! My kids and hubby enjoyed it too which is a plus cuz sometimes it’s a struggle getting them ALL to like something🫠 I did make a few substitutions based on what I had so I didn’t have to go to the store. I doubled the recipe since I had already pulled out 2lbs of ground chicken. Also I just used regular diced tomatoes in a can cuz I had a bunch in my pantry. I also didn’t have any onion so I used like 6 or 7 garlic cloves instead. Lastly I used grated Parmesan and Romano cuz I had it on hand. Even with all the subs it turned out great. Thank you!
Carrie's Experimental Kitchen says
You're welcome, I'm so glad you enjoyed the recipe!
Polly says
Added a little twist to the recipe.
Added fresh spinach, diced baby carrots, yellow & orange peppers and diced chicken spinach links.
They are already asking to make the recipe with broccoli!!
Thank you for the inspiration!
Carrie's Experimental Kitchen says
I'm so glad you liked it and LOVE the additions you made!
JJ says
I made this vegan version! I made it as you specified except cooked the vegan ground chicken on the side and used vegetable broth in lieu of chicken. I added the cooked vegan chicken to the pan when the noodle portion was done cooking. I then simmered all together for another 5 or 10 minutes along with a pour of vegan half and half, nutritional yeast, salt and pepper. Oh my was it good. My daughter loved it. And my kitchen smells amazing!
Carrie's Experimental Kitchen says
Awesome!! I'm glad you found a way to make it your own. Thanks for trying the recipe!
Ashley says
Made this for dinner tonight. It was delicious! My boyfriend doesn’t like mushrooms, so I added in some cut up asparagus close to the end. I also added a little heavy cream. Thanks!
Carrie's Experimental Kitchen says
Thank you for trying the recipe, I'm so glad you enjoyed it Ashley!
Malinda says
I’m making this as I type it!!! So easy and my kitchen smells delicious 😋
Carrie's Experimental Kitchen says
I hope you enjoyed the recipe Malinda!
susan says
I just made this and loved the minimal clean up. It was delicious, fresh and made a LOT! It did take longer to cook the pasta than I thought it would, so I wondered if my pan was too big as the pasta was not covered with liquid ?
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the recipe Sue! The pasta isn't completely covered with liquid and depending on the type of pasta you used cooking times may vary a bit. Covering the pan with a lid helps the pasta to cook/steam/soften. I used a 5qt skillet for this recipe.
Alison Ihlein says
I made this (doubled recipe) and put it into 3 foil 8in square foil pans and froze them. Then thawed and baked them when ready. They were really good (I also added some frozen broccoli florets to pasta to make it a one pan meal)
Thank you!
Carrie's Experimental Kitchen says
That's great to hear Alison, thanks for the tip! I never froze this recipe and so good to know that it didn't loose it's flavor. 🙂
April Smirnoff says
Excellent recipe - i made it
I added some crushed red pepper and some shredded mozzarella cheese
Carrie's Experimental Kitchen says
Great additions and I'm glad you liked the recipe April! 🙂
2pots2cook says
Oh dear !Agree to everything you say! Thank you and happy holidays !