One Skillet Cheesy Ground Chicken Pasta Recipe — Easy 30-Min

Steam and butter-sweet aromas rise the moment you lift the skillet lid: golden ground chicken flecked with caramelized onion, a silky ribbon of pasta nestled in a glossy, herb-scented tomato-cream sauce, and strings of melted cheese that glisten when you stir. The dish arrives at the table like a cozy hug—warm, fragrant, and generous—its surface mottled with bright green basil and the orange kiss of cheddar. Textures play together: tender pasta, gently crisped edges where sauce meets skillet, and pockets of creamy cheese that stretch with each spoonful.

Why You’ll Love This One Skillet Cheesy Ground Chicken Pasta Recipe:

This recipe is comfort food made effortless and elegant in a single pan. You’ll love the way the ground chicken browns and releases savory, roasted notes that become the backbone of the sauce, while the short pasta soaks up a luscious, creamy tomato broth. The dish balances creaminess with a little acidity from tomatoes, and the cheeses add savory depth and an irresistible pull. It’s versatile enough to dress up for a weeknight dinner or bring to a casual gathering, and because everything cooks together in one skillet, cleanup is minimal—giving you more time to savor the meal and the company sharing it. Best of all, it scales easily: double for a crowd, or halve for a quiet night. The look of the finished dish—patches of molten cheese, flecks of fresh herbs, and a glossy, slightly thickened sauce—makes every bite feel like home.

Ingredients for This One Skillet Cheesy Ground Chicken Pasta Recipe:

Step-by-Step Instructions for One Skillet Cheesy Ground Chicken Pasta Recipe:

1. Prep everything first: chop the onion, mince the garlic, dice the bell pepper, measure the cheeses, and open the tomatoes and broth. Having ingredients assembled keeps the cooking rhythm smooth and prevents overcooking. The smell of onion and garlic waiting at the ready is already inviting.
2. Heat a large, heavy skillet (10–12 inches) over medium-high heat. Add 2 tablespoons of olive oil until it shimmers. When the oil is hot, add the ground chicken in an even layer. Let it sear without stirring for 2–3 minutes until the bottom shows golden-brown spots—this Maillard browning adds savory complexity.
3. Break the chicken into bite-sized pieces with a spatula and continue to cook until no pink remains, about 4–5 minutes. Season with a pinch of salt and pepper as it cooks. The browned bits at the bottom of the skillet will become flavor anchors for the sauce.
4. Push the chicken to one side of the pan and add the chopped onion and bell pepper to the empty space. Sauté until the onion is translucent and just beginning to caramelize, about 4 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant—watch for that immediate lift in aroma.
5. Sprinkle in the Italian seasoning and red pepper flakes, stirring to combine. Pour in the can of diced tomatoes (with their juices) and scrape the bottom of the skillet to deglaze, lifting all those browned bits into the sauce.
6. Add the dry pasta directly into the skillet, then pour in the chicken broth. Stir to combine, ensuring the pasta is submerged in liquid. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cover partially with a lid and simmer, stirring every few minutes so pasta cooks evenly and doesn’t stick, until pasta is al dente (see cooking times below)—usually 10–12 minutes.
7. Once the pasta is tender but with a firm bite, lower the heat to medium-low. Stir in the heavy cream and softened cream cheese in small pieces; stir until velvety and smooth. The sauce should transform into a glossy, clingy coating that wraps each pasta tube.
8. Stir in the shredded cheddar, mozzarella, and half of the Parmesan until melted and silky. Taste and adjust seasoning—add salt and pepper as needed. If the sauce is too thick, loosen it with a splash of reserved pasta water or extra broth. If it seems thin, let it simmer a minute longer to reduce and concentrate.
9. Turn off heat and sprinkle the remaining Parmesan over the top, followed by a scatter of fresh basil or parsley. Let the skillet rest for 2 minutes so flavors settle and cheese finishes melting. Serve straight from the skillet for a rustic, comforting presentation—watch the cheese strands and the glossy sauce as you portion it out.

How Long to Cook:

• Prep time: 10 minutes (mise en place helps the one-skillet workflow).
• Searing and browning chicken: 6–8 minutes.
• Sautéing aromatics: 4–5 minutes.
• Pasta cooking in skillet: 10–12 minutes (depending on pasta shape and brand).
• Finishing with cheeses and cream: 2–4 minutes.
• Total active cook time: about 25–30 minutes; total time: approximately 35–40 minutes.
• Internal doneness check for ground chicken: Cook until the chicken reaches an internal temperature of 165°F (74°C). Ground chicken should be fully opaque with no pink remaining.

Tips for Perfect Results:

• Brown the chicken well: Let it sit undisturbed for a couple minutes to develop color—this deepens the overall flavor.
• Reserve some pasta water: A quarter cup of starchy cooking liquid can rescue a sauce that’s become too thick and helps the sauce cling to pasta.
• Use a single, large skillet: A 10–12 inch heavy skillet distributes heat evenly and leaves room for stirring without spills.
• Soften cream cheese first: Softer cream cheese incorporates faster and prevents graininess in the sauce.
• Taste and adjust at the end: Cheeses and canned tomatoes vary in saltiness—season after the cheeses are melted for precise balance.
• If using lean ground chicken, add a touch more olive oil if the pan looks dry while browning.

Options for Substitutions:

• Ground turkey or lean ground beef can replace ground chicken—cooking times are similar, though beef may render more fat.
• Swap the short pasta for whole-wheat, gluten-free, or legume-based pastas; cooking times may vary, so check package directions and the pasta’s texture as it simmers.
• Replace heavy cream with whole milk plus a tablespoon of butter for a lighter option, or use half-and-half for moderate richness.
• For a dairy-free version, use a silken tofu or cashew cream base and a dairy-free shredded cheese; texture will be creamier and less stretchy.
• Fresh tomatoes can replace canned—use 2 cups chopped and add a pinch of sugar if the tomatoes taste acidic.
• Herb alternatives: swap basil for cilantro for a fresher profile, or rosemary and thyme for a woodier note. Adjust quantities to taste.

Watch Out for These Mistakes:

• Overcrowding the skillet while browning ground chicken prevents proper caramelization—brown in batches if needed.
• Adding pasta to cold or insufficient liquid leads to uneven cooking; ensure the pasta is mostly submerged and the liquid is at a simmer.
• Overcooking the pasta in the pan will turn it mushy—stir and taste frequently as you approach the package’s suggested time.
• Adding cheese over very high heat can cause separation; keep heat low when incorporating dairy.
• Not deglazing the pan after browning loses flavor—use the tomatoes and broth to lift those fond bits into the sauce.

Estimated Nutrition (per serving, serves 4):

The following is an approximate estimate per serving. Exact values depend on product brands and portion sizes.

• Calories: ~650 kcal
• Protein: ~42 g
• Carbohydrates: ~55 g
• Fat: ~32 g
• Saturated Fat: ~14 g
• Fiber: ~3 g
• Sodium: ~750 mg (variable depending on broth and cheeses)

Frequently Asked Questions:

Can I make this recipe in advance and reheat it?

Yes. Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce, stirring until warmed through. Avoid high heat to prevent the cheese from separating.

What pasta shape works best for a one-skillet method?

Short shapes like penne, rigatoni, shells, or fusilli work best because they cook evenly in a relatively shallow liquid and trap sauce in their grooves. If you prefer long pasta (spaghetti), you’ll need a wider pan and slightly more liquid.

How can I make this lighter without losing flavor?

Use half-and-half instead of heavy cream, reduce the amount of cheddar, and choose a lean ground chicken or turkey. Increase aromatic vegetables (bell pepper, mushrooms, zucchini) for bulk and freshness. Brighten with more fresh herbs and a squeeze of lemon if desired.

Can I bake this in the oven for a crisp top?

Absolutely. After completing step 8, sprinkle an additional 1/4 cup of cheddar on top and transfer the skillet to a preheated 425°F (220°C) oven for 5–8 minutes until the top is bubbly and golden. Use an ovenproof skillet and keep a close eye to avoid over-browning.

Conclusion:

This One Skillet Cheesy Ground Chicken Pasta is more than a quick weeknight dinner—it’s an invitation to gather, slow down, and savor warmth. The ritual of stirring a bubbling, glossy sauce, the joyful stretch of melted cheese, and the bright finish of fresh herbs create a dish that comforts and delights in equal measure. Keep the flavors simple, trust the skillet, and let the aromas draw people to the table. Whether shared with family on a busy night or plated for company, this recipe rewards you with minimal fuss and maximum heart.