BEST Ground Chicken Pasta
Sicilian Pasta with Ground Chicken is a no-fuss pasta recipe and is simply delicious! Made with ground chicken and including some pantry ingredients like canned tomatoes, peas, and also fresh herbs. It's ready in just 30 minutes!
Servings: 6
Calories: 108kcal
Ingredients
- 2 Tablespoons extra-virgin olive oil plus more for drizzling
- 1 large shallot or medium sweet onion or red onion finely chopped
- 1 lb ground chicken or ground turkey or lean ground beef
- 1-2 teaspoons sea salt plus salt for the pasta water 1-1 ½ tablespoons for the pasta water
- 1 teaspoon freshly ground black pepper or more to taste
- 1-28 ounce can of crushed tomatoes I use San Marzano
- 1 cup chopped tomatoes almost ½ lb I used plum tomatoes
- ½ cup unsalted vegetable broth or water
- 15 oz sweet peas canned frozen or fresh
- 1 lb rigatoni or any short pasta like penne casarecce, fussili
- ¾ cup finely grated ricotta salata for serving or Parmigiano-Reggiano, or pecorino
- a small handful chopped fresh rosemary for serving or thyme, or basil optional
Instructions
- In a large saute' pan, add the extra-virgin olive oil and heat until it's shimmering. Add in the chopped shallots (or onions) and once it is translucent, add in the ground chicken.
- Stir with wooden spoon to break up. I use a potato masher to break the ground chicken into smaller chunks. Season with salt and a little bit of freshly ground pepper.
- Next, add in the fresh tomatoes and the tomato sauce. Add in the broth (or water) and stir.
- Check the sauce and add a little salt, if needed.
- Add in the peas and stir to combine.
- While the sauce is simmering, bring a large pot of salted water to boil.
- As soon as it boils, add in the pasta and cook until it is just under al dente (could be around 10-12 minutes, depends on what pasta brand you use).
- Drain the pasta when it is just before reaching al dente. Reserve ½ cup of the pasta water.
- Raise the heat of the sauce a little. Add the pasta to the saute' pan with the sauce. Stir to combine and add a little bit of pasta water if the sauce is too thick.
- Plate up the pasta. Grate on the ricotta salata (or whatever cheese you are using) and sprinkle on some chopped fresh herbs (I used fresh rosemary). ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use high-quality olive oil: Extra-virgin olive oil adds depth of flavor, but make sure not to overheat it. Heat until shimmering, not smoking.
- Shallots vs. onions: Shallots give a sweeter, milder flavor, while onions create a bolder base. Choose depending on the flavor profile you prefer.
- Break up the chicken evenly: A potato masher or flat wooden spatula works best for breaking the chicken into small, even pieces that absorb the sauce better.
- Balance the seasoning: Add salt in stages—first when sautéing the shallots, then again after adding the tomatoes and broth. This builds layers of flavor.
- Simmer for richness: Let the sauce gently simmer for at least 15–20 minutes before adding the pasta. It helps the tomatoes break down and the flavors meld.
- Reserve pasta water: The starch in the pasta water helps bind the sauce to the pasta, so always keep at least ½ cup aside before draining.
- Cook pasta just under al dente: Since the pasta finishes cooking in the sauce, undercooking it slightly ensures it doesn’t turn mushy.
Nutrition
Calories: 108kcal | Carbohydrates: 0.03g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 45mg | Potassium: 395mg | Calcium: 5mg | Iron: 1mg
Tried this recipe?Mention @savoringpasta or tag #savoringpasta!