It is 6pm. You are tired. Dinner needs to happen fast. This Ground Chicken Spaghetti is your new secret weapon for those long days.
It is light, lean, and incredibly satisfying. This dish delivers a fresh twist on a classic favorite. Your whole family will love this cozy, warming meal during the chilly months.
Why You’ll Love This Recipe
You will love how fast this comes together. It uses lean chicken for a lighter feel. This is perfect for busy winter weeknights when you need comfort.
It is budget-friendly and uses simple pantry staples. Even picky eaters will ask for seconds. You get a satisfying meal without the heavy grease of beef.
Simple Method
Making this dish is a total breeze. You just brown the meat and simmer the sauce. The flavors meld together beautifully in one pan. It is a doable recipe for any beginner cook.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh herbs really make the flavors pop.
- 1 pound ground chicken
- 12 ounces dry spaghetti
- 24 ounces marinara sauce
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Boil 4 quarts of water in a large pot with 1 tablespoon of salt.
- Cook spaghetti to al dente texture according to package specifications.
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.
- Add ground chicken and cook until internal temperature reaches 165 degrees Fahrenheit.
- Break the meat into 0.5-inch crumbles as it browns.
- Incorporate the diced onion and sauté for 4 minutes until translucent.
- Add minced garlic and cook for exactly 60 seconds until aromatic.
- Pour marinara sauce into the skillet and season with oregano, salt, and black pepper.
- Lower heat to medium-low and simmer the sauce for 10 minutes.
- Drain the pasta and integrate it directly into the skillet.
- Toss with tongs until the sauce coats the noodles uniformly.
- Portion into bowls and garnish with Parmesan cheese and fresh parsley.
Best Ways to Enjoy It
Serve this in big, warm bowls. Add a side of crusty garlic bread for dipping. A simple green salad balances the meal perfectly. Sprinkle on extra cheese for a special touch. Gather your family and enjoy this together tonight.
Storage & Reheating
Store leftovers in an airtight container. It stays fresh in the fridge for three days. You can also freeze it for later. Reheat it gently on the stove with a splash of water. This makes for a fantastic lunch the next day.
Tips for Best Results
- Use a heavy-bottomed skillet for even browning.
- Do not skip the fresh parsley at the end.
- Break the chicken into small, tender crumbles.
- Salt your pasta water like the sea.
- For a spicy kick, add red pepper flakes.
- Double the batch for easy meal prep later.
- Add a handful of fresh summer spinach if you have it.
- Toss the noodles directly in the sauce for better flavor.
Easy Flavor Ideas
- Swap the spaghetti for gluten-free brown rice pasta.
- Add chopped bell peppers for extra vitamins.
- Use ground turkey if that is what you have.
- Stir in a dollop of ricotta for extra creaminess.
- Make it dairy-free by skipping the Parmesan.
Common Questions
Can I use ground turkey instead?
Yes, ground turkey works perfectly in this recipe. It has a very similar texture and lean profile. Just ensure it reaches the safe internal temperature.
How do I keep the chicken from getting dry?
The marinara sauce helps keep the chicken moist. Avoid overcooking the meat before adding the sauce. Simmering on low heat also preserves the tenderness.
Will my kids like this?
Absolutely, it is very kid-friendly and mild. You can even hide finely grated carrots in the sauce. It is a guaranteed winner for picky eaters.
I hope this cozy Ground Chicken Spaghetti brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Ground Chicken Spaghetti
Ingredients
- 1 pound ground chicken
- 12 ounces dry spaghetti
- 24 ounces marinara sauce
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil 4 quarts of water in a large pot with 1 tablespoon of salt, then cook spaghetti to al dente texture according to package specifications.
- Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat.
- Add ground chicken to the skillet and cook until internal temperature reaches 165 degrees Fahrenheit, breaking the meat into 0.5-inch crumbles.
- Incorporate the diced onion into the skillet and sauté for 4 minutes until translucent.
- Add minced garlic and cook for exactly 60 seconds until aromatic compounds are released.
- Pour marinara sauce into the skillet and season with oregano, salt, and black pepper.
- Lower heat to medium-low and simmer the sauce for 10 minutes to allow moisture reduction and flavor concentration.
- Drain the pasta and integrate it directly into the skillet, tossing with tongs until the sauce achieves uniform emulsification on the noodles.
- Portion into bowls and garnish with grated Parmesan cheese and chopped parsley.
