This is a one-pot pasta built around ground chicken (or turkey or lean beef) cooked with whole wheat pasta, crushed tomatoes, salsa, beans, corn, and low-fat Colby cheese — all simmered together in a single pan. The pasta cooks directly in the seasoned broth, so it absorbs the tomato and spice flavors rather than just being coated by them. It comes together in under 30 minutes and makes enough to feed a family or stock the fridge for several days.
Before you start
The one technique that actually matters here is controlling your liquid. Because the pasta cooks in the broth rather than a large pot of boiling water, the ratio of stock to pasta is precise — too much liquid and the dish is soupy; too little and the pasta scorches before it’s cooked through. Measure your chicken stock rather than eyeballing it. The second thing worth knowing: ground chicken must reach an internal temperature of 165°F (74°C) before anything else goes into the pot. Break it up thoroughly while it browns so there are no dense clumps — uneven pieces mean uneven cooking, and you cannot serve ground poultry undercooked. Once the meat is done, everything else follows quickly.
Make-ahead notes
This dish holds well and is worth making in a full batch. Cooled leftovers keep in an airtight container in the fridge for up to 4 days. The pasta continues to absorb liquid as it sits, so add a small splash of chicken stock or water when reheating on the stovetop over medium-low heat — about 2 tablespoons per serving is usually enough to loosen it back up. For freezing, portion into individual containers before the avocado and cilantro are added (both go in fresh after reheating), and freeze for up to 3 months. Thaw overnight in the fridge; reheat on the stovetop rather than the microwave if you can, since it keeps the pasta from turning mushy. Skip the garnish — not worth the extra dish when you’re pulling this from the freezer on a Tuesday night.
Mistakes to avoid
- Adding the pasta too early: If the meat isn’t fully cooked and the liquid isn’t hot before the pasta goes in, the pasta timing goes off and you risk underdone chicken. Get the meat to 165°F first, then add stock and bring it to a simmer before the pasta enters the pot.
- Using regular pasta when the recipe calls for whole wheat: Whole wheat pasta takes longer to cook and absorbs more liquid than standard pasta. If you substitute regular pasta without adjusting the stock quantity and cook time, you’ll end up with mush. Reduce stock by about ¼ cup and check for doneness 2–3 minutes earlier.
- Draining the beans without rinsing: Canned beans carry a lot of sodium in their liquid. Rinsing them takes 10 seconds and meaningfully reduces the salt load, which matters when you’re already adding salsa and stock.
- Stirring too often once the pasta is in: Constant stirring breaks down the pasta and makes the final dish gluey. Stir once to distribute, then leave it mostly alone, checking and stirring only every couple of minutes.
- Adding avocado while the pot is still on the heat: Avocado turns grey and loses its texture quickly when it gets hot. Stir it in off the heat, right before serving — or add it directly to individual bowls.
Super Easy and Healthy Mexican One-Pot Pasta
Ingredients
1 tablespoon olive oil
500 grams ground chicken (minced chicken)
2 cloves garlic - crushed
½ medium white onion - diced
1 teaspoon ground black pepper- 2 cups pasta - wholemeal
2 cups salsa - homemade
1 ½ cups chicken stock - low-sodium
400 grams passata or crushed tomatoes (tomato puree with seeds removed)
1 tablespoon tomato paste
1 medium tomato - diced
1 cup corn
1 cup red kidney beans
1 cup Colby Jack cheese - low-fat and shredded
1 medium avocado - diced
2 tablespoons cilantro (coriander)
Instructions
- Heat a saucepan over medium heat, then put olive oil, crushed garlic and 1/2 a white onion.
- After cooking for a few minutes, add the chicken mince and the pepper, and heat until cooked through. Add the pasta, salsa, chicken stock, crushed tomatoes and tomato paste, and bring to a boil.
- Reduce to a simmer and half cover with a lid, and cook for 15 to 20 minutes, or until the pasta is cooked. Be sure to stir a few times so the bottom doesn’t burn.
- After the pasta has cooked, stir through the tomato, corn, beans and Colby cheese, and heat for a few minutes until all the cheese has melted. Remove from the heat. Stir through the diced avocado and fresh coriander and serve.
Nutrition
Frequently asked questions
Can I use ground beef instead of ground chicken?
Yes — lean ground beef works well here. Cook it to 160°F (71°C) and drain any excess fat before adding the stock and remaining ingredients, otherwise the dish can turn greasy.
Can I make this ahead and reheat it for lunches during the week?
Yes, and it’s one of the better recipes for that purpose. Portion it into containers without the avocado and cilantro, refrigerate for up to 4 days, and add those fresh toppings after reheating so they don’t deteriorate.
What if my pasta is still firm but the liquid is almost gone?
Add chicken stock in small amounts — about ¼ cup at a time — and keep the heat at a steady simmer with the lid on. Don’t crank the heat to speed things up, or the bottom will catch before the pasta finishes cooking.
Can I use gluten-free pasta?
You can, but most gluten-free pastas cook faster and fall apart more easily in liquid. Check for doneness 3–4 minutes before the recipe’s stated time and avoid over-stirring, since gluten-free pasta breaks down faster than whole wheat.
Try these next
- Layered Beef Enchilada Casserole
- Spicy Beef Stuffed Peppers
- Creamy Beef Spinach Pasta
- Beef Lombardi Casserole Recipe
