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Easy Ground Chicken Pasta

This easy ground chicken pasta is bursting with fresh tomatoes, plenty of spices, and a little vermouth for a complexly flavored, easy dinner recipe. You'll love this easy ground chicken recipe.
4.15 from 7 votes
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 459kcal

Equipment

  • Wide pot or skillet
  • Large pot

Ingredients

  • 1 teaspoon olive oil
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 yellow onion peeled and minced
  • 2 tablespoons butter
  • ½ teaspoon crushed red pepper
  • 1 pound Roma tomatoes trimmed and diced
  • ¼ cup vermouth
  • ½ cup water or chicken stock
  • Pinch of sugar, if needed
  • 16 ounces pasta such as rigatoni, girelle, or penne
  • 3 ounces baby beet greens or use baby spinach or arugula
  • .5 ounces fresh basil thinly sliced, a few leaves reserved for garnish
  • Salt and pepper to taste
  • Freshly grated parmesan for serving

Instructions

Cook the chicken:

  • Heat the oil in a wide pot over medium-high heat. Add the chicken and cook for 15 minutes until cooked through. Season with salt, pepper, and garlic powder. Transfer to a bowl.

Cook the onion:

  • Add the onion to the pot and cook for 5–6 minutes until softened. Melt the butter, add the crushed red pepper, and cook for 45 seconds until fragrant.

Simmer the sauce:

  • Add the tomatoes to the onion and cook for 5 minutes. Pour in the vermouth and water or stock and bring to a boil. Reduce heat and add the cooked chicken. Stir to combine. Season with salt and pepper and a pinch of sugar, if needed. Simmer for 25–30 minutes. Add more water, as needed, if the sauce reduces too quickly—taste and season once more to your preferences.

Cook the pasta:

  • Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Reserve ⅓ cup of pasta cooking water before draining the pasta.

Finish the pasta:

  • Add the basil and baby beet greens to the sauce and cook until wilted. Add the reserved pasta cooking water and bring to a boil. Add the pasta and toss to coat until the sauce sticks to the pasta—taste and season to your preferences. Turn off the heat.

To serve:

  • Divide the pasta between shallow bowls. Garnish with basil leaves and freshly grated parmesan, if you like. Enjoy!

Nutrition

Calories: 459kcal | Carbohydrates: 62g | Protein: 24g | Fat: 12g | Sodium: 87mg | Fiber: 4g | Sugar: 5g | Vitamin C: 12mg
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