A comforting and easy one-skillet pasta dish made with ground chicken, melty cheese, and a rich tomato sauce — perfect for busy weeknights.

Scale

1 tablespoon olive oil

1 pound ground chicken

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 cup tomato sauce

8 ounces short pasta (penne or rotini)

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

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1. Heat olive oil in a large skillet over medium heat.

2. Add ground chicken and cook until no longer pink, breaking it up with a spoon.

3. Stir in chopped onion and cook until softened, about 3–4 minutes.

4. Add garlic, Italian seasoning, red pepper flakes, salt, and pepper; cook for 1 minute.

5. Pour in chicken broth, diced tomatoes (with juices), and tomato sauce. Stir well.

6. Add uncooked pasta and bring the mixture to a boil.

7. Reduce heat to a simmer, cover, and cook for 12–15 minutes or until pasta is tender, stirring occasionally.

8. Remove from heat and stir in mozzarella and Parmesan cheese until melted and creamy.

9. Sprinkle with fresh parsley and serve hot.

You can substitute ground turkey or beef if preferred.

For extra creaminess, add a splash of heavy cream before adding the cheese.

Great as leftovers — store in an airtight container and reheat gently on the stovetop or microwave.