Ingredients
Scale
- 1 lb ground chicken
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes, optional
- 2 tbsp tomato paste
- 1 14.5 oz can diced tomatoes
- 2 cups chicken broth
- 1½ cups milk
- 8 oz pasta (penne, rotini, or shells)
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook 3 minutes until softened. Add garlic and cook 30 seconds.
- Add ground chicken, season with salt, pepper, Italian seasoning, and optional red pepper flakes. Cook 5-6 minutes until browned.
- Stir in tomato paste 1 minute, then add diced tomatoes, chicken broth, and milk.
- Add uncooked pasta, bring to a simmer, cover, and cook 12-15 minutes until pasta is tender and sauce thickens.
- Lower heat, stir in cheddar, mozzarella, and Parmesan until melted and creamy.
- Remove from heat, garnish with fresh parsley, and serve hot.
Notes
- Optional red pepper flakes add a mild kick.
- Let the pasta sit for a couple minutes before serving for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American