Easy Ground Chicken Spaghetti
Ground Chicken Spaghetti is a hearty and comforting pasta dish combines tender spaghetti with a flavorful sauce made from ground chicken and fresh vegetables like carrots and celery.
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 8 ounces dry spaghetti
- 2 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 lb. ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ cup low-sodium chicken broth
- 2 cups (16 ounces) marinara sauce Store-bought
- Parmesan cheese for garnish
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the minced garlic and onion, sautéing until fragrant and softened.
- Add the diced carrots and celery to the skillet. Cook for 3-5 minutes, stirring occasionally, until softened.
- Push the vegetables to one side of the skillet. Add the ground chicken to the empty space and cook, breaking it apart with a spatula, until it is no longer pink (about 5 minutes).
- Add in the seasonings such as Italian seasonings, garlic powder, onion powder, salt, and pepper.
- Stir in the chicken broth and marinara sauce, bring to boil, reduce the heat, and let the sauce simmer for 10 minutes, allowing the flavors to meld.
- Add the cooked spaghetti to the skillet and toss to coat the pasta evenly in the sauce. If needed, use the reserved pasta water to adjust the sauce consistency.
- Divide the spaghetti into serving bowls. Sprinkle grated Parmesan cheese and garnish with fresh basil.
Notes
- Be sure to cook the spaghetti according to package instructions until al dente, as it will absorb some sauce when combined, preventing it from becoming mushy.
- Avoid dry chicken: Don’t overcook the ground chicken , sauté just until no longer pink. Overcooking makes it rubbery and less flavorful.
- Control sauce thickness: If the sauce is too thin, let it simmer uncovered for 5–7 minutes to reduce. If too thick, add a splash of chicken broth or pasta water to loosen it.
- Mix the pasta right into the sauce before serving. This coats every strand and helps the flavors meld together.
- Add more veggies like zucchini, spinach, or bell peppers to pack in extra fiber and vitamins without extra prep time to boost the nutrition!
