Ground Chicken Spaghetti

Let’s be honest: I’d love to tell you I always have the time (or patience) to simmer a pot of homemade red sauce for hours. Sometimes I do. Most days? I’m just trying to get dinner on the table before my kid starts asking for biscuits instead.

This is one of those recipes I lean on when I want a hearty, comforting plate of spaghetti without the fuss. It’s a ground chicken spaghetti that uses jarred marinara (yes, really), but I promise it won’t taste lazy. A splash of olive oil, good Italian seasoning, and a solid browning of that ground chicken turns it into something you’ll be proud to serve.

If you ask me, Rao’s jarred marinara is the gold standard—it has that slow-cooked, rich flavor that can convince anyone you spent all afternoon in the kitchen. Pair this with your favorite pasta—I often use brown rice or quinoa spaghetti because it’s easier on the stomach and the kids like it. Add some garlic bread, a simple salad, and plenty of parmesan. You’ve got a family dinner that feels like a hug on a plate.

Why This Easy Spaghetti is Always in My Rotation

• It’s on the table in under 20 minutes—even with my little one tugging at my sleeve.
• You can use any pasta you have in the pantry.
• Kids and adults both love it (no complaints, which is priceless on a weeknight).
• Can easily be made gluten-free or dairy-free for different diets.
• Ideal for those nights when you just need dinner sorted fast.
• No shame in the jarred sauce game—it keeps things easy and still tastes great.

I can’t tell you how many times this meal has rescued me on a busy Wednesday. It’s one of those dependable “mom or dad wins” you’ll be glad you have in your back pocket.

Ingredients You’ll Need (and Why I Love Them)

• Lean ground chicken: A little lighter than beef but still hearty. I usually get it from the local butcher to make sure it’s fresh.
• Marinara sauce: I swear by Rao’s Sensitive Marinara because it has that homemade depth of flavor. Any good jarred sauce works though—just taste it first and adjust seasoning as needed.
• Spaghetti: I often pick brown rice or quinoa pasta, especially for my son who’s sensitive to gluten. But regular spaghetti works perfectly.
• Olive oil: Gives a lovely richness and helps bring out the flavors of the chicken.
• Garlic powder: Quick way to add extra savoriness without mincing fresh garlic on a rushed night.
• Parmesan cheese: The salty, nutty finish that ties everything together.
• Fresh basil and parsley: These brighten things up and make it look (and taste) fresh, even though you used jarred sauce.

If you keep these pantry staples around, you’re never far from a good dinner.

Step-by-Step Method (Real-Life Friendly)

1. Cook the pasta according to the package instructions until al dente. Don’t overdo it, as it’ll cook a bit more in the sauce. Drain and set aside.
2. Brown the chicken: Warm a tablespoon of olive oil in a big pan over medium heat. Add ground chicken, garlic powder, a pinch of black pepper, and cook, breaking it up with a wooden spoon. You want it nicely browned for max flavor.
3. Sauce it up: Pour in about half a cup of marinara over the chicken (I eyeball it sometimes). Lower the heat, cover, and let it simmer for 5 minutes. This helps the sauce soak into the meat.
4. Combine everything: Add the cooked pasta, the rest of the marinara sauce, and a generous handful of parmesan. Stir until everything’s well coated and cozy.
5. Finishing touches: Sprinkle more parmesan on top and shower with chopped basil or parsley if you have it.

It’s one of those forgiving recipes you can make while chatting, listening to music, or managing a cranky toddler.

My Best Cooking Tips (From Lots of Trial and Error)

• Al dente is key: Always pull your pasta a minute or so before fully done. It’ll finish cooking in the sauce and absorb flavor instead of getting mushy.
• Brown the meat properly: Don’t rush this step. A bit of color on the ground chicken adds a ton of depth.
• Taste as you go: Jarred sauces vary. If yours is milder, add more seasoning—Italian herbs, a dash of salt, black pepper, or even a splash of balsamic.

Easy Swaps and Changes

• Different meats: Swap ground chicken for ground turkey, pork, or beef—whatever you have on hand.
• Alternative pasta: Gluten-free pasta, whole wheat spaghetti, or even spiralized zucchini noodles for a lighter option.
• Sauce variations: If you want a chunkier sauce, toss in a can of diced tomatoes or some crushed tomatoes.

I love that this recipe is flexible. It’s a real “use what you have” kind of dinner.

Perfect Side Pairings

This is the kind of meal that’s begging for:

• Garlic bread: Honestly, I keep store-bought frozen garlic bread in the freezer for nights like these. It never disappoints.
• Simple green salad: A crisp salad with lemon vinaigrette cuts through the richness of the sauce.

Sometimes I’ll roast some veggies alongside it if I’m feeling extra responsible.

Ways to Mix It Up

• More veggies: Bell peppers, zucchini, broccoli, chopped onion. Sauté them with the chicken for extra nutrition.
• Creamy version: Stir in a splash of half-and-half or a spoonful of sour cream at the end for a velvety sauce.
• Spicy kick: Add red pepper flakes or a diced green chili while the sauce simmers.
• Rustic style: Add crushed tomatoes or even tomato paste for a thicker, more robust sauce.

I love sneaking in vegetables—it’s one of the few ways I get my son to eat them without protest.

Keeping Leftovers Tasty

This pasta actually gets better the next day—the flavors deepen in the fridge.

• Store it in an airtight container in the fridge for up to three days. Or freeze for up to three months.
• To reheat, I usually use the microwave for convenience, but a pan with a splash of water or extra sauce works well too.
• I often set aside a little extra marinara when making it, so I can stir it in if the leftovers dry out.

It’s great for lunchboxes or quick solo dinners when everyone’s schedules go haywire.

Real Questions I Get All the Time

Can I use chicken thighs instead of ground chicken?
Definitely. I actually love using boneless, skinless chicken thighs. Just season them well, sear until golden, then add the sauce and simmer. Shred them with forks and toss with the pasta. It’s incredibly juicy and satisfying.

What if I want to make it vegetarian?
Swap the chicken for sautéed mushrooms or plant-based ground. I’ve done it and no one even missed the meat.

How do I make it extra kid-friendly?
Keep the sauce mild (skip the chili flakes), use a pasta shape they love, and let them sprinkle their own parmesan. Makes them feel like they helped!

Try other Ground Chicken recipes:

• Ground Chicken Meatloaf
• Ground Chicken Burgers
• Ground Chicken Tacos