Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions. Drain the pasta and set it aside, but don’t forget to save about 1/2 cup of pasta water to help loosen the sauce later if needed.
Prepare the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until it softens, about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Cook the Ground Chicken: Add the ground chicken to the skillet, breaking it apart with a spoon—season with salt, pepper, and Italian seasoning. Cook the chicken until it’s browned and fully cooked, about 5-7 minutes.
Make the Sauce: Stir in the tomato paste, chili pepper flakes (if using), and Worcestershire sauce. Let everything cook for 1-2 minutes, then add the canned chopped tomatoes, chicken stock, and water.Bring the mixture to a simmer and cook for 5-7 minutes, thickening the sauce. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing it to coat with the sauce. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until you get the consistency you like.
Finishing Touches: Remove the skillet from heat. Stir in the parmesan cheese until melted and the sauce is creamy. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Serve: Divide the pasta among bowls and top with fresh basil for a burst of color and flavor. Serve with extra parmesan on the side if you’re a cheese lover like me!
