One Skillet Cheesy Ground Chicken Pasta Recipe | Easy Dinner

There’s something wonderfully comforting about a skillet of bubbling, cheesy pasta that perfumes your kitchen with garlic, tomatoes, and warm spices. This One Skillet Cheesy Ground Chicken Pasta is exactly that—a cozy, weeknight-friendly dish that delivers big flavor with minimal fuss. Everything cooks in one pan, so cleanup is easy, and the final result is creamy, saucy, and satisfyingly cheesy with tender bites of pasta and well-seasoned ground chicken. Expect a hearty dinner that’s crowd-pleasing, adaptable, and on the table in under an hour. It’s the kind of recipe you’ll keep within arm’s reach on busy nights.

Why This One-Skillet Cheesy Ground Chicken Pasta Belongs in Your Rotation

This recipe brings together the best of weeknight cooking: it’s fast, comforting, and nearly impossible to mess up. You’ll brown ground chicken with onions and garlic, simmer pasta right in the sauce (which means it soaks up extra flavor), then finish everything with a generous melt of cheese. The sauce is balanced—rich and creamy but not heavy, bright from tomatoes, and seasoned just enough to be deeply savory. The one-pan approach keeps things simple without sacrificing taste, and it’s endlessly adaptable if you want to add extra veggies or swap the cheese. Consider this your go-to for when you want a warm, satisfying bowl of pasta with the least amount of work.

What You’ll Need: Ingredients for One Skillet Cheesy Ground Chicken Pasta

• Olive oil (1–2 tablespoons) – Helps brown the chicken and soften the aromatics for a flavorful base.
• Ground chicken (1 pound/450 g) – Lean protein that absorbs seasonings beautifully; mild, so it lets the sauce shine.
• Yellow onion, finely diced (1 medium) – Adds sweetness and body as it cooks down.
• Garlic, minced (3–4 cloves) – Provides that irresistible aromatic lift; the cornerstone of the sauce’s flavor.
• Tomato paste (2 tablespoons) – Intensifies tomato flavor and adds a touch of natural sweetness.
• Crushed tomatoes (1 can, 14–15 oz/400 g) – Forms the base of the sauce; choose fire-roasted for a subtle smokiness.
• Low-sodium chicken broth (2 cups/480 ml) – Adds savory depth and provides the liquid to cook the pasta.
• Milk or half-and-half (1 cup/240 ml) – Brings creaminess without being too heavy; adjust to taste.
• Short pasta (12 oz/340 g) – Penne, rotini, shells, or cavatappi work well; they hold sauce in their ridges and curves.
• Italian seasoning (1 teaspoon) – A balanced blend of herbs to round out the sauce.
• Smoked paprika (1/2 teaspoon) – Adds warmth and a hint of smokiness; optional but recommended.
• Red pepper flakes (1/4 teaspoon) – For a gentle kick; adjust to your heat preference.
• Salt and black pepper – Essential for seasoning at every stage; taste as you go.
• Shredded mozzarella (1 1/2 cups/170 g) – Melts beautifully for that stretchy, cheesy finish.
• Freshly grated Parmesan (1/2 cup/45 g) – Adds a salty, nutty note and sharpens the overall flavor.
• Baby spinach (2 cups, loosely packed) – Optional, but it wilts down to add color and extra nutrients.
• Fresh basil or parsley, chopped (a small handful) – For a fresh, bright finish.
• Lemon zest (from 1/2 lemon) – Optional, but a small amount wakes up the sauce at the end.

How to Make It: Step-by-Step Guide to One Skillet Cheesy Ground Chicken Pasta

1. Warm the pan. Place a large, deep skillet or sauté pan over medium heat. Add the olive oil and allow it to heat until shimmering.
2. Brown the chicken. Add the ground chicken, breaking it up with a spatula. Season with a pinch of salt and pepper. Cook until no longer pink and lightly browned in spots, about 5–6 minutes.
3. Sauté aromatics. Push the chicken to one side. Add the diced onion to the empty side and cook 2–3 minutes until translucent. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Toast the tomato paste. Stir the tomato paste into the pan and cook 1–2 minutes, letting it darken slightly; this concentrates its sweetness and adds depth.
5. Add spices. Sprinkle in the Italian seasoning, smoked paprika, and red pepper flakes. Stir to coat the chicken and onions so the spices bloom in the warm oil.
6. Build the sauce. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
7. Add milk and pasta. Stir in the milk or half-and-half, then add the dry pasta. Make sure the pasta is mostly submerged in the liquid; add a splash of broth or water if needed.
8. Simmer gently. Bring to a steady simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes, stirring once or twice to prevent sticking.
9. Finish cooking the pasta. Uncover and continue simmering 3–7 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. If the sauce gets too thick before pasta is done, add 1/4 cup water or broth at a time.
10. Fold in greens. If using spinach, stir it in now and cook 1–2 minutes until wilted. Taste and adjust salt and pepper.
11. Make it cheesy. Reduce heat to low. Sprinkle the mozzarella and Parmesan evenly over the pasta, then gently fold to melt into the sauce. For a gooey top layer, scatter a little extra mozzarella on the surface and cover for 1–2 minutes.
12. Add fresh brightness. Turn off the heat. Stir in chopped basil or parsley and a whisper of lemon zest if you like. This final touch lifts the whole dish.
13. Rest briefly. Let the skillet stand for 2–3 minutes so the sauce settles and clings to the pasta.
14. Serve warm. Spoon into bowls and add a pinch of extra Parmesan or herbs on top. Enjoy immediately for the best texture and cheese pull.

Timing & Preparation Details You’ll Want to Know

• Prep time: 10–15 minutes (chopping onion/garlic, measuring ingredients)
• Cook time: 25–30 minutes (browning, simmering pasta, melting cheese)
• Total time: Approximately 40–45 minutes
• Yield: 5–6 generous servings
• Equipment: Large deep skillet or sauté pan with lid, spatula, measuring cups/spoons, grater for Parmesan

The dish is ready when the pasta is al dente, the sauce is creamy and coats the noodles, and the cheese has fully melted. Let it rest for a few minutes off the heat—this helps the sauce thicken slightly so you get that perfect, silky texture in every bite.

Clever Tips to Make This Skillet Pasta Shine

• Season in layers. Add small amounts of salt at each stage—browning chicken, building the sauce, and at the finish—so the flavors taste balanced rather than salty.
• Use the right pasta shape. Short, sturdy shapes like penne or rotini hold sauce and cook evenly in one-pan dishes.
• Don’t skip blooming the tomato paste. Letting it toast for a minute deepens the sauce and prevents any “raw” tomato taste.
• Adjust the creaminess. For a lighter sauce, use milk; for richer, use half-and-half. You can also stir in a splash of cream cheese for extra silkiness.
• Stir occasionally but not constantly. You want to prevent sticking without losing too much heat; aim for a gentle stir every 3–4 minutes during simmering.
• Customize the veggies. Add bell peppers, mushrooms, or zucchini with the onions; peas or corn in the last few minutes; or wilt in kale/spinach at the end.
• Mix cheeses for complexity. Mozzarella for melt, Parmesan for sharpness—add a bit of provolone or fontina for extra depth.
• Finish with freshness. A handful of herbs or a touch of lemon zest brightens the rich, cheesy sauce.
• Broil for bubbly tops. If your skillet is oven-safe, add extra mozzarella and broil 1–2 minutes for golden brown spots.

Nutritional Snapshot (Approximate per Serving)

Based on 6 servings, made with milk (not half-and-half), and the ingredients listed:

• Calories: ~520
• Protein: ~35–38 g
• Carbohydrates: ~48–52 g
• Total Fat: ~18–20 g
• Saturated Fat: ~8–10 g
• Fiber: ~4–6 g
• Sugar: ~7–9 g (mostly from tomatoes and milk)
• Sodium: ~800–950 mg (varies by broth, cheese, and added salt)

These numbers are estimates and will change with ingredient brands, cheese amounts, and any add-ins or substitutions you make.

Frequently Asked Questions

Can I use a different protein instead of ground chicken?

Yes. Ground turkey is an easy swap and cooks similarly. Ground beef also works; just drain excess fat before adding liquids. For a meatless version, try crumbled plant-based meat or a mix of mushrooms and white beans.

Will gluten-free pasta work in this recipe?

It can, but results vary by brand. Choose a sturdy gluten-free pasta and keep a close eye on doneness as some cook faster or shed more starch. You may need a splash more liquid if the sauce thickens too quickly.

How should I store and reheat leftovers?

Cool completely, then refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce, or microwave in short bursts, stirring between intervals.

Final Reflections: Bringing Cozy Comfort to the Table

There’s a special kind of joy in serving a skillet of cheesy pasta that you know will be met with smiles. This One Skillet Cheesy Ground Chicken Pasta is warm, unfussy, and generous—a dish that encourages second helpings and easy conversation. It’s practical enough for weeknights but cozy enough for weekends, adaptable to whatever’s in your fridge, and forgiving if you’re cooking with little helpers nearby. Most of all, it’s proof that a handful of simple ingredients can become something extraordinary with a little patience, a few good techniques, and a sprinkle of cheese.

Whether you’re feeding family, friends, or just yourself after a long day, let this recipe be a reminder that cooking doesn’t have to be complicated to be delicious. Grab your skillet, make it your own, and enjoy every creamy, cheesy bite.