Ground Chicken Pasta
This easy homemade ground chicken pasta is the perfect quick and delicious meal for a busy weeknight. Serve it with air fryer cheesy garlic bread and a simple salad, or go with classic baguette garlic bread for a comforting dinner. Enjoy!
Equipment
- Large shallow pot
- Wooden Spoon
- Knife and chopping board
- Measuring Cups and Spoons
- Grater (for Parmesan cheese)
- Garlic press (optional, for garlic)
- Serving dishes
Ingredients
- ½ lb dried conchiglie pasta
- 1 lb ground chicken about 450-500g
- 2 tablespoons olive oil
- 1 cup finely chopped brown onion
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1 teaspoon chili flakes adjust to your spice preference
- ½ tablespoon Italian seasoning
- 400 g canned chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 chicken stock cube crumbled
- 600 ml water
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 10 g fresh basil for garnish
Instructions
- Heat the Olive Oil: In a large shallow pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft, fragrant, and translucent.
- Cook the Ground Chicken: Add the ground chicken to the pot and cook until browned, breaking it apart with a wooden spoon as it cooks.
- Season the Chicken: Season the chicken with salt, pepper, chili flakes, and Italian seasoning. Stir in the tomato paste and let it cook for about 1 minute to combine.
- Add Tomatoes and Sauce: Stir in the chopped tomatoes and Worcestershire sauce. Crumble in the chicken stock cube, then add the pasta and water, ensuring the liquid level is at least the same height as the pasta. Stir everything together.
- Cook the Pasta: Let the mixture simmer, stirring occasionally to keep the pasta from sticking. Cook for about 8-10 minutes or until the pasta reaches an al dente texture.
- Finish and Serve: Once the pasta is cooked, stir in the Parmesan cheese and tear in the fresh basil leaves. Mix to combine, remove from heat, and serve right away.