Chicken Pasta
If you’re looking for a quick, flavorful dinner that’s both comforting and budget-friendly, this Ground Chicken Pasta is the perfect choice. Made with lean ground chicken, red bell peppers, onions, tomato paste, and a blend of dried basil and oregano. This dish comes together with simple pantry ingredients and is ready in no time.
I use pasta water instead of heavy cream to transforms the tomato paste into a silky, flavorful sauce that clings to every bite of pasta.
This Ground Chicken Pasta is proof that simple ingredients can create a meal that’s full of flavor. Whether you’re feeding your family on a busy weeknight or meal prepping for the week ahead, this recipe is one you’ll find yourself making again and again. Leftovers store well in the refrigerator for up to 3 days, making this a great meal prep.
Chicken Pasta
3
servings10
minutes25
minutesIngredients
1 lb ground chicken
1 tbsp olive oil
2 1/2 tsp salt
1 tsp black pepper
2 tsp dried oregano
2 tsp dried basil
1/2 chopped onions
1 chopped red bell pepper
4 tbsp tomato paste
1 cup pasta water
230g pasta
1/4 cup grated Parmesan cheese (more for garnish)
2 tsp chilli flakes
Directions
- Cook your pasta until al dente according to the packaging and the type of pasta you use. Reserve about 1 cup of the pasta water before draining.
- In a large pan, add olive oil to a pan. Once hot, cook ground chicken over medium heat and season with salt and black pepper. Continue cooking until browned.
- Add chopped onion and bell pepper, cooking until softened.
- Stir in tomato paste, dried basil and dried oregano.
- Slowly add reserved pasta water, stirring until a light sauce forms.
- Add cooked pasta to the pan and toss until everything is evenly coated.
- Add Parmesan cheese and chili flakes. Stir well.
- Serve warm with more grated Parmesan cheese on top.