This easy ground chicken pasta skillet is a cozy 30-minute dinner made with penne pasta, tomato sauce, garlic, peas, and crumbled feta cheese. It all comes together in one pan for a budget-friendly, family-approved meal.
Why I Love This Recipe
This is one of those meals that’s on repeat in our house because it’s just so easy—and everyone actually eats it. You don’t need anything fancy, and it comes together fast on busy weeknights.
- One-pot magic: Less cleanup, more sanity.
- Fast and filling: On the table in under 30 minutes.
- Family-approved: Even the picky eaters like this one.
- Budget-friendly: Made with simple ingredients you already have.
Recipe Ingredients
- 1 lb ground chicken – You can also swap for ground turkey or lean ground beef.
- 12 oz penne pasta – That’s about 1½ cups dried. Rigatoni, fusilli, or gluten-free pasta all work great.
- 1½ cups frozen peas – You can toss in corn or spinach too.
- 3 garlic cloves, minced – Because every good skillet starts with garlic.
- 1 small can (5.5 oz) tomato paste
- 1 can (14–15 oz) tomato sauce – The base of your quick pasta sauce.
- 1 tsp dried basil + ¼ tsp red pepper flakes – To season things just enough without making it spicy.
- ½ tsp salt + ¼ tsp ground black pepper
- ½ cup crumbled feta cheese – Adds a salty, creamy finish. Mozzarella or parmesan also work well.
Important Tip:
This recipe yields 6–8 hearty servings, so make sure to use a large skillet or pot to give everything room to cook and stir easily.
Variations & Substitutions
- Meat: Use ground turkey, beef, or even a plant-based ground.
- Pasta: Any shape or gluten-free version will work.
- Cheese: Feta, parmesan, shredded mozzarella, or a dollop of ricotta.
- Add-ins: Stir in baby spinach, zucchini, mushrooms, or chopped roasted red peppers.
How to Make This Ground Chicken Pasta Skillet
From start to finish, this recipe can be on your family’s plates in under 30 minutes.
Step 1: Cook Pasta
Cook 12 oz penne pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: Brown the Chicken
In a large skillet, heat 1 Tbsp cooking oil over medium-high heat. Add 3 minced garlic cloves and sauté for 1 minute. Add 1 lb ground chicken and cook until no longer pink, breaking it up as it browns.
Step 3: Add Tomato Paste and Sauce
Stir in 1 small can (5.5 oz) tomato paste and mix to coat the chicken. Add 1 can (15 oz) tomato sauce, 1½ cups frozen peas, 1 tsp dried basil, ¼ tsp red pepper flakes, ½ tsp salt, and ¼ tsp ground black pepper. Stir everything together.
Step 4: Simmer with Pasta
Add the cooked rigatoni to the skillet. Mix well and let everything simmer for 8–10 minutes, stirring occasionally to blend the flavors.
Step 5: Add Cheese and Serve
Remove from heat and sprinkle with ½ cup crumbled feta cheese. Scoop onto plates and serve warm.
If you love one-skillet recipes, you’ll also enjoy my Easy Skillet Lasagna—it’s another go-to for busy weeknights.
Mistakes to Avoid
- Skipping the simmer: That 10-minute simmer really helps the flavors come together—don’t rush it
- Overcooking the pasta: Remember, it’ll cook a bit more while simmering with the sauce—so aim for al dente when you boil it.
- Not tasting as you go: Give the sauce a quick taste before serving and adjust salt or spices if needed.
Recipe Tips
- Leftovers taste even better the next day! A splash of water when reheating helps bring the sauce back to life.
- Cook the pasta while the chicken browns to save time.
- Use a deep skillet or Dutch oven so nothing spills while stirring.
- Try adding spinach or baby kale during the last few minutes for a boost of greens.
How to Store Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Let cool completely, then freeze in single portions for up to 2 months.
- Reheat: Warm on the stovetop or in the microwave. Add a splash of water to loosen the sauce if needed.
FAQs
Yes! It reheats beautifully and makes a great meal prep option.
Absolutely—ground turkey, lean ground beef, or even plant-based crumbles all work well.
It can be! Just skip the feta or use your favorite dairy-free cheese alternative.
More Easy Pasta Dinners to Try
Love this one-pot pasta? Here are a few more easy weeknight winners to keep in your back pocket:
Comfort Food Classics: If you’re into cozy, family-approved favorites, try my Sloppy Joe Pasta Casserole or creamy Tuscan Chicken Pasta. Both are easy to throw together and totally satisfying.
Protein-Packed Pasta Bowls: For something a little different, check out my Ground Pork Noodles or Salmon Pasta. Great for mixing up your usual protein routine!
One-Pot and Veggie Forward: Busy night? My One-Pot Taco Pasta is always a hit with the kids. And for something lighter, try Mushroom Kale Pasta—a cozy, veggie-loaded dinner.
Ground Chicken Pasta Skillet with Peas Recipe
Ingredients
- 12 oz penne pasta - about 1 ½ cups dried
- 1 Tbsp cooking oil
- 3 garlic cloves - minced
- 1 lb ground chicken
- 15 oz tomato sauce
- 5 oz tomato paste
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp red pepper flakes - optional
- 1 ½ cups frozen peas
- ½ cup crumbled feta cheese - or parmesan cheese
Instructions
- Bring a pot of salted water to a boil. Cook penne pasta until al dente, then drain and rinse under cold water. Set aside.
- In a large skillet, heat cooking oil over medium-high heat. Add minced garlic cloves and sauté for 1 minute. Add 1 lb ground chicken and cook until no longer pink, breaking it up as it browns.
- Add in the tomato sauce, tomato paste, dried basil, red pepper flakes, salt, and ground black pepper. Stir to combine.
- Gently mix in the cooked pasta and frozen peas. Let everything simmer for 2-3 minutes until heated through.
- Remove from heat and top with crumbled feta cheese (or parmesan cheese). Serve immediately.
Recipe Notes:
- This recipe makes a generous 6–8 servings, so be sure to use a large skillet or pot to hold everything comfortably.
- Swap the ground chicken for ground turkey, lean beef, or a plant-based option.
- Use any pasta shape—penne, rotini, or gluten-free all work.
- Want to sneak in extra veggies? Add spinach, mushrooms, or diced zucchini before simmering.
- Feta can be swapped for parmesan or mozzarella if preferred.
- Leftovers keep well in the fridge for up to 4 days or freezer for 2 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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