The dirty bird sketti recipe is a one-pot wonder that combines tender chicken, smoky bacon, and tangy sauce for maximum flavor with minimal cleanup. This crowd-pleasing pasta feeds a small army and is ready in under 45 minutes, making it perfect for busy weeknights or casual gatherings.
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 8 oz penne pasta
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional)
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Brown the Chicken
Heat a large, deep skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and let it warm up for a minute. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside on a plate.
Soften the Onions and Garlic
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook, stirring occasionally, until they’re softened and lightly browned, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Cook the Pasta and Sauce
Add the pasta, chicken broth, diced tomatoes, and Italian seasoning to the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to medium-low and simmer, covered, for 15-20 minutes, or until the pasta is al dente and the sauce has thickened.
Finish with Chicken and Cheese
Return the browned chicken to the skillet and stir to combine with the pasta and sauce. Continue to simmer, covered, until the chicken is heated through and the cheese is melted, about 5 minutes. If using, sprinkle shredded mozzarella or parmesan cheese on top and let it melt under the broiler for a minute or until golden brown.
Serve and Enjoy
Remove the skillet from the heat and let it cool for a few minutes. Serve the Dirty Bird Sketti hot, garnished with chopped fresh parsley or basil, if desired. You can also customize the dish to your taste by adding other ingredients, such as diced bell peppers or sliced olives.
- For a spicy kick, add some red pepper flakes on top.
- For a creamier sauce, stir in some heavy cream or Greek yogurt.
Want to nail this dish every time? Use thighs over breasts—they stay juicy even if you accidentally overcook them. If your sauce tastes flat, a splash of apple-cider vinegar wakes everything up.
Make it your own:
- Heat seekers: swap half the tomatoes with Rotel or add a diced chipotle in adobo.
- Creamy twist: stir in 4 oz cream cheese right before the final simmer.
- Green it up: fold in baby spinach or kale during the last 3 minutes.
Serve straight from the skillet with warm Texas toast for sopping, or spoon over baked potatoes for game-day carb heaven. Leftovers? They thicken overnight—thin with a splash of broth, top with fresh parsley, and lunch is done in five minutes.
- Calories: 520 per serving
- Total Fat: 24g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 450mg
- Total Carbohydrates: 45g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 35g
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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