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Ground Chicken Spaghetti with Tomato and Cheese Recipe

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4 from 13 reviews

This Ground Chicken Spaghetti recipe is a flavorful and hearty dish featuring tender ground chicken cooked with aromatic herbs, garlic, and tomato sauce, combined with perfectly cooked spaghetti and topped with a blend of mozzarella and parmesan cheese. It’s a delicious twist on traditional spaghetti that is easy to prepare and perfect for a comforting weeknight dinner.

Ingredients

Meat and Pasta

  • 18 oz skinless boneless chicken thigh
  • 14 oz cooked spaghetti (from 7 oz uncooked)

Cheese

  • 2 oz mozzarella cheese (shredded)
  • 0.5 oz parmesan cheese (shredded)

Vegetables and Herbs

  • 4 oz onion (diced)
  • 1 tbsp garlic (minced)
  • 1 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 2 tbsp parsley (chopped)

Liquids and Seasonings

  • 1/2 cup unsalted chicken broth
  • 1 tbsp Hunt’s tomato paste
  • 1 cup homemade tomato sauce
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp olive oil

Instructions

  1. Cut and grind the chicken: Slice the 18 oz skinless boneless chicken thighs into small cubes, then grind them in a food processor until finely minced.
  2. Boil the spaghetti: Bring a pot of water to a boil, add the spaghetti and cook according to package instructions. Once cooked, drain the pasta water and transfer the spaghetti to a warm bowl to keep warm.
  3. Peel and mince the garlic: Remove the root part of each garlic clove, gently mash with a knife to loosen the peel, then mince the peeled garlic cloves finely.
  4. Dice the onion: Cut the onion in half lengthwise and peel off the skin. Make vertical cuts about 1/8 inch apart without cutting through the root. Turn the onion 90 degrees and make horizontal cuts 1/8 inch apart, then slice to create an even dice.
  5. Chop the parsley: Finely chop 2 tablespoons of fresh parsley and set aside.
  6. Sauté garlic, onion, and thyme: Heat 1 tbsp olive oil in a skillet over medium heat. Add the minced garlic, diced onion, and 1 tsp thyme, stirring for about 2 minutes until fragrant and the onion softens.
  7. Add the tomato paste: Stir in 1 tbsp Hunt’s tomato paste and cook for 30 seconds to deepen the flavor.
  8. Cook the ground chicken: Add the ground chicken to the skillet and stir-fry for 5 minutes, stirring constantly to prevent lumps and to cook evenly.
  9. Season and thicken: Add 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp oregano, and 1 tbsp all-purpose flour. Stir well to evenly coat the chicken and cook for 1 minute to blend flavors.
  10. Add broth and tomato sauce: Pour in 1/2 cup unsalted chicken broth and 1 cup homemade tomato sauce. Bring to a boil, then reduce heat to low and simmer for 7 minutes to develop the sauce.
  11. Add cheese and parsley: Remove the skillet from heat and sprinkle in the chopped parsley, 0.5 oz parmesan cheese, and 2 oz shredded mozzarella cheese, allowing the cheese to melt slightly with residual heat.
  12. Serve: Plate the cooked spaghetti and spoon the chicken sauce mixture on top. Serve immediately for a warm, comforting meal.

Notes

  • Grinding boneless chicken thighs ensures tender and juicy meat that blends well with the sauce.
  • Using homemade tomato sauce adds a fresh, rich flavor, but store-bought can be substituted if needed.
  • Constant stirring while cooking ground chicken helps prevent it from clumping and ensures even browning.
  • Adjust seasoning to taste, especially salt and pepper, based on dietary preferences.
  • For a lower-fat version, use skinless chicken breast instead of thighs.
  • The cheeses added at the end provide a creamy texture without overwhelming the sauce.

Find it online: https://marthatasty.com/ground-chicken-spaghetti-with-tomato-and-cheese-recipe/