Simple Creamy Ground Chicken Pasta
A comforting and indulgent creamy pasta dish featuring ground chicken, fresh ingredients, and a rich sauce that comes together quickly for weeknight dinners.
Ingredients
For the Sauce
- 2 teaspoons olive oil
- 1 medium shallot, finely chopped
- 1 pound ground chicken
- 4 cloves fresh garlic, sliced or finely chopped
- 1 cup halved cherry tomatoes
- 2 teaspoons Italian seasoning
- 1/4 to 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon kosher salt
For the Pasta
- 8 ounces penne pasta
- 2 cups chicken bone broth
- 1 cup marinara
- 1/2 cup heavy cream
- 4 ounces mozzarella, shredded
- 1/4 cup torn fresh basil, plus more for serving optional
- 1/4 cup parmesan cheese, for serving
Instructions
Preparation
- Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped shallot and sauté gently until softened and translucent.
- Add the ground chicken to the skillet, breaking it up with a wooden spoon. Cook until it's no longer pink and develops a golden color.
- Stir in the fresh garlic and cook for about a minute until fragrant. Then add the halved cherry tomatoes, Italian seasoning, red pepper flakes, and kosher salt.
- Pour in the chicken bone broth and marinara, stirring the mixture and bringing it to a gentle simmer.
- While the sauce simmers, boil a pot of water and cook the penne pasta according to package instructions until al dente. Drain, reserving a bit of the pasta cooking water.
Cooking
- Once the sauce has thickened slightly, stir in the heavy cream and shredded mozzarella, letting it simmer for a couple of minutes.
- Toss the cooked penne into the creamy sauce, ensuring every piece is well-coated. Add a splash of the reserved cooking water if needed.
- Finish with fresh basil and sprinkle with parmesan cheese before serving.
Notes
This dish pairs well with a simple side salad. Store leftovers in the fridge for up to 3-4 days or freeze for about a month.