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Table of Contents
- Why You’ll Love This Dish
- Ingredients: What You’ll Need
- Step-by-Step Instructions
- Expert Tips and Tricks
- 15 Delicious Variations
- What to Serve It With (15 Perfect Pairings)
- Storage Tips
- How Much to Make for Family Gatherings
- Make Ahead Advice
- Italian Ground Chicken Pasta: A Comfort Food Classic with a Lean Twist Recipe
What’s better than a big ol’ pot of homemade pasta sauce simmerin’ on the stove, sending that rich aroma floatin’ through the house? Not much. And when you bring lean Italian ground chicken into the mix—now we talkin’ ‘bout next-level comfort food that still feels light, hearty, and absolutely loaded with flavor. This right here is the kind of recipe you keep in the rotation: easy to make, packed with taste, and guaranteed to satisfy.
So if you’re tired of jarred sauces that fall flat or beefy sauces that feel a bit too heavy, this Italian Ground Chicken Pasta is gonna hit the spot. It’s got depth, it’s got heat, it’s got balance. Let’s get into why this recipe belongs in your kitchen.
Why You’ll Love This Dish
We’re takin’ your standard pasta night and giving it a glow-up. This sauce is meaty thanks to the Italian ground chicken, rich thanks to those San Marzano tomatoes, and flavorful thanks to a powerhouse blend of herbs, garlic, and a little kick of red pepper flakes. Add in some bell pepper and celery for that extra texture and depth, and you got yourself a full-bodied sauce that clings to every noodle like it was made to be there.
Plus, you’re gettin’ all that flavor without the grease and heaviness of beef or pork. It’s lean, mean, and made to please—perfect for feeding a crowd or saving for busy weeknights. You can make it ahead, freeze it, double it—you name it.
Ingredients: What You’ll Need
- 2 tablespoons extra virgin olive oil
- 1 pound Italian ground chicken
- 1 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 teaspoons minced garlic
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon fennel seed, lightly crushed
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 28 ounces whole San Marzano tomatoes (with juice)
- 2 cups low sodium chicken stock
- 2 teaspoons granulated sugar
- 2 tablespoons butter (optional, to mellow acidity)
- Cooked pasta of your choice
- Grated Parmesan cheese, for topping (optional)
Equipment Needed:
- Large non-reactive pot or Dutch oven
- Wooden spoon or spatula
- Knife for chopping vegetables
- Cutting board
- Can opener (for the tomatoes)
- Measuring spoons
- Measuring cups
- Ladle for stirring
- Colander (for draining the pasta)
- Pasta pot (for cooking the pasta)
- Grater (for Parmesan cheese, if using)
Step-by-Step Instructions
Step 1: Sauté the Base
Start with a large non-reactive pot or Dutch oven. Heat the olive oil over medium heat. Toss in the ground chicken, diced onion, bell pepper, celery, and garlic. Cook until the chicken is browned and the veggies are soft—about 8–10 minutes. Stir and break up the meat as it cooks.
Step 2: Build the Flavor
Once that meat is cooked through, stir in your tomato paste. Let it cook for a couple minutes to deepen the flavor. Now throw in your herbs and spices—basil, oregano, thyme, fennel seed, salt, black pepper, and red pepper flakes if you’re using ’em.
Step 3: Add Tomatoes and Stock
Pour in the whole San Marzano tomatoes with all their juices. Use the back of a spoon to crush those tomatoes against the side of the pot. Add in the chicken stock and sugar, stir to combine.
Step 4: Simmer Low and Slow
Bring everything to a light boil over medium-high heat. Then reduce the heat to low and let it simmer, uncovered, for at least 30 minutes. If you got the time, let it go for up to 2 hours. Stir occasionally and mash the tomatoes down as it cooks.
Step 5: Taste and Adjust
Taste the sauce and adjust with more salt and pepper if needed. If the sauce is too tangy for your liking, stir in the butter to mellow it out. Let it rest for 5–10 minutes before serving.
Step 6: Serve It Up
Toss that rich, meaty sauce with your favorite cooked pasta. Sprinkle on some Parmesan cheese and dive in!
Expert Tips and Tricks
- Go heavy on the simmer. The longer it cooks, the better it gets.
- Crush the fennel. Don’t skip this—it gives the sauce that classic Italian sausage flavor.
- Use quality tomatoes. San Marzano makes a big difference.
- Fresh herbs? Even better. Swap in fresh basil or thyme at the end for a pop.
- Double batch it. Freeze half for an easy weeknight win.
15 Delicious Variations
- Spicy Kick: Add a diced jalapeño or extra red pepper flakes.
- Mushroom Magic: Stir in sautéed mushrooms.
- Cheesy Upgrade: Mix in ricotta or mascarpone.
- Creamy Style: Add a splash of heavy cream.
- Zoodle-Friendly: Serve over zucchini noodles.
- Wine Infused: Deglaze with a splash of red wine before adding stock.
- Roasted Veggie Add-On: Top with roasted zucchini or eggplant.
- Herb Explosion: Add fresh chopped parsley or basil before serving.
- Olive Lover: Add chopped Kalamata olives.
- Protein Swap: Use ground turkey or plant-based meat.
- Spaghetti Squash Base: Serve sauce over roasted spaghetti squash.
- Marinara Blend: Add crushed tomatoes for more texture.
- Pesto Twist: Swirl in some basil pesto at the end.
- Meat Lover’s Mix: Combine with Italian sausage for extra richness.
- Seafood Style: Toss in cooked shrimp at the end.
What to Serve It With (15 Perfect Pairings)
- Garlic bread or cheesy breadsticks
- Caesar salad
- Roasted Brussels sprouts
- Grilled asparagus
- Italian chopped salad
- Caprese salad
- Antipasto platter
- Roasted broccoli
- Sautéed spinach
- Garlic green beans
- Parmesan crusted zucchini
- Crusty French bread
- Mozzarella-stuffed meatballs
- Fried Chicken
- Chicken Wings
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze sauce (without pasta) for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or stock if needed.
How Much to Make for Family Gatherings
Feeding a crew? This recipe makes about 4–6 hearty servings. For larger groups:
- 6 people: Double the recipe
- 10–12 people: Triple it
- 15–20 people: Make 4x the batch and keep warm in a slow cooker
Make Ahead Advice
You can make this sauce up to 3 days in advance. It gets even better as it sits. Reheat gently and toss with freshly cooked pasta when ready to serve.
Italian Ground Chicken Pasta: A Comfort Food Classic with a Lean Twist
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound Italian ground chicken sausage
- 1 cup diced yellow onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 2 teaspoons minced garlic
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon fennel seed lightly crushed
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes optional
- 28 ounces whole San Marzano tomatoes with juice
- 2 cups low sodium chicken stock
- 2 teaspoons granulated sugar
- 2 tablespoons butter optional, to mellow acidity
- Cooked pasta of your choice Angel Hair recommended
- Grated Parmesan cheese for topping (optional)
Instructions
- In a large Dutch oven or non-reactive pot, heat olive oil over medium heat. Add ground chicken sausage, onion, bell pepper, celery, and garlic. Sauté 8–10 minutes until the chicken is browned and veggies are soft.
- Stir in tomato paste and cook for 2 minutes to deepen flavor. Add basil, oregano, thyme, fennel seed, salt, black pepper, and optional red pepper flakes.
- Pour in San Marzano tomatoes with juice. Crush them with a spoon. Add chicken stock and sugar. Stir well.
- Bring sauce to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes to 2 hours. Stir occasionally and mash tomatoes as needed.
- Taste and adjust salt/pepper. Add butter if the sauce is too tangy. Let the sauce rest 5–10 minutes before serving.
- Toss with cooked pasta of your choice. Top with Parmesan cheese and enjoy!
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