There’s something magical about the way food brings people together.
Every time I make this One-Skillet Cheesy Ground Chicken Pasta, I think of last summer—when my tiny kitchen was filled with the sounds of laughter, the clink of glasses, and the rich, comforting aroma of bubbling cheese and herbs. My best friend had just moved into her first apartment, and we celebrated with this dish. It wasn’t fancy, but it felt like love in every bite.
This recipe has been a go-to ever since—simple enough for weeknights, cozy enough for Sunday dinners, and versatile enough to please just about anyone at the table.
Why You’ll Love This Dish
- One pan = less cleanup
- Packed with fresh, seasonal veggies
- Creamy, cheesy, and totally satisfying
- Kid-friendly, but easy to make grown-up too
- Simple swaps for dairy-free, gluten-free, or low-carb needs
Ingredients (Serves 4-6)
Fresh & Flavorful:
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb ground chicken
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional, for a gentle kick)
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- Salt & pepper to taste
The Creamy Goodness:
- 2 cups chicken broth (or veggie broth for a lighter taste)
- 1/2 cup milk (any kind; I love oat milk for a creamier texture)
- 8 oz uncooked short pasta (penne, rotini, or gluten-free variety)
- 1 1/2 cups shredded cheddar or mozzarella
- Fresh basil or parsley for garnish
Step-by-Step Instructions
1. Sauté the Base
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened—about 3 minutes. Add garlic and cook for another 30 seconds until fragrant.
Beginner Tip: Keep the heat moderate so the garlic doesn’t burn—it should smell sweet and toasty, not sharp.
2. Brown the Chicken
Add the ground chicken, breaking it up with your spatula. Sprinkle in oregano, red pepper flakes, salt, and pepper. Cook until it’s no longer pink—about 6–7 minutes.
3. Add the Veggies
Toss in your zucchini, bell pepper, and tomatoes. Let them cook for 2–3 minutes, just until they begin to soften. You’ll see the colors brighten and smell that garden-fresh aroma—so good!
4. Pour & Simmer
Stir in broth, milk, and dry pasta. Bring to a light boil, then reduce heat to a gentle simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy.
Pasta Tip: If your pasta needs more liquid, add a splash more broth or milk—just enough to keep it saucy.
5. Stir in the Cheese
Turn off the heat and fold in the shredded cheese. Let it melt into every nook and cranny—it turns irresistibly gooey!
6. Garnish & Serve
Sprinkle with chopped fresh basil or parsley. Serve hot, and get ready for the compliments.
Make It Yours
- Dairy-Free? Use plant-based cheese and unsweetened almond or oat milk.
- Gluten-Free? Swap in your favorite GF pasta.
- Low-Carb? Try cooked cauliflower florets instead of pasta, and reduce the broth by 1/2 cup.
- Add Protein? Stir in a can of white beans or some sautéed mushrooms.
The Vibe at the Table
This dish is a feast of color and comfort. The red and green veggies shine through the creamy golden cheese, while the smell—oh, the smell—is like a hug from someone who knows you well. The texture hits all the right notes: tender pasta, juicy chicken, a little crunch from the veggies, and that smooth cheesy sauce tying it all together.
Let’s Cook Together
Cooking should feel joyful, not stressful—and this recipe is pure joy in a skillet. Whether you’re feeding a hungry family, meal-prepping for the week, or gathering friends around the table, this dish is here for you.
If you give it a try, I’d love to hear how it turned out! Did you make any fun tweaks? Snap a photo and share your version in the comments below. Let’s swap stories, celebrate the season, and savor the flavors together.
Happy cooking, friend. This one’s straight from the heart—and the skillet.