One Pan Chili Pasta Skillet Recipe

This one pan chili pasta is my go-to after a long day. It takes less than 30 minutes start to finish. You throw everything into the skillet, bring it to a bubble, and let the pasta soak up all that spicy, beefy flavor. It hits all the marks for comfort food, and you only have one pan to wash. I recommend keeping a pack of ground beef in the freezer just for nights like this.

Why you’ll love one pan chili pasta skillet

• Fast and easy: Dinner is on the table in under 30 minutes. like our Quick & Easy Noodle Stir Fry
• One pan cleanup: Everything cooks in the skillet. No extra pots to wash.
• Super adaptable: Swap the meat, the beans, or the pasta shape based on what’s currently sitting in your pantry.
• Great for leftovers: It tastes even better the next day when the flavors meld in the fridge.

The simple ingredients you need

You don’t need a massive grocery haul to make this work. Here is what goes into the skillet.

Ground Beef

Use 80/20 ground beef if you have it. The fat renders down and coats the pasta, giving you a really rich, crusty sear before you add the liquids. I prefer buying ground chuck for skillet meals because it holds its texture well and doesn’t turn rubbery when simmered. If you buy leaner beef, like 90/10, you might need to splash a little olive oil in the pan to prevent it from sticking and to ensure you get those beautiful caramelized bits on the bottom.

Diced Tomatoes and Green Chilies

Grab a can of Rotel or any brand of diced tomatoes mixed with green chilies. It brings the acidity and the heat you need to cut through the heavy beef. Don’t drain the can! That tomato juice is crucial for cooking the pasta later.

Black Beans

Drain and rinse a can of black beans. They bulk up the chili and add a great creamy texture to every bite. Rinsing them is important, if you pour the black bean liquid straight into the skillet, it will muddy the color of your sauce and make it taste a bit chalky. You can also use kidney beans or pinto beans, but black beans hold their shape the best during a vigorous simmer.

Chili Seasoning

A standard packet of chili seasoning is the shortcut here. It gives you all the cumin, garlic, and chili powder without measuring out six different jars from your spice rack. If you prefer to make your own blend, use a tablespoon of chili powder, a teaspoon of cumin, half a teaspoon of smoked paprika, and a heavy pinch of kosher salt.

Pasta

I use elbow macaroni or medium shells. They hold the sauce perfectly in their little pockets. Don’t use long pasta like spaghetti or fettuccine for this; it won’t cook evenly in the skillet and you’ll end up with a tangled clump in the center.

Beef Broth

You need liquid to cook the dry pasta right in the pan. Beef broth adds much more depth than just using water. It fortifies the meaty flavor of the ground beef. If you only have chicken broth or vegetable broth on hand, those will work too, but beef broth really drives home that classic chili profile.

Shredded cheddar 

Foe bubbly, cheesy pasta. If you only have Monterey Jack, or a Mexican blend on hand, those will work too. Anything melty works.

How to make one pan chili pasta

1. Brown the beef: Get the pan hot. I mean really hot. Use a large, heavy-bottomed skillet if you have one, cast iron is perfect. Drop in the ground beef and break it apart with a wooden spoon. Let it sit for a full minute so it gets those nice crispy edges before stirring. You want a hard sear, not a gray steam.
2. Add the seasoning: Sprinkle the chili seasoning evenly over the browned beef and stir it in. Let it cook for about 30 seconds until you can smell the spices toasting in the beef fat. Blooming the spices like this releases their oils and makes the whole dish taste much more complex.
3. Pour in the liquids and beans: Dump in the undrained diced tomatoes and green chilies, the rinsed black beans, and the beef broth. Give it a really good stir, scraping the bottom of the pan to get all those browned bits mixed in. Those browned bits are pure flavor, so don’t leave them stuck to the bottom.
4. Boil the pasta: Stir the dry pasta right into the skillet. Make sure the noodles are mostly pushed down into the liquid. Bring the whole skillet to a hard, rolling boil, then drop the heat down to a gentle simmer.
5. Cover and simmer: Put a tight-fitting lid on it and let it cook for about 12 to 14 minutes, or until the pasta is tender and has soaked up most of the liquid. Stir it once or twice during the cooking time so the pasta doesn’t stick to the bottom of the skillet. If it looks a little dry before the pasta is fully cooked, splash in another quarter cup of water.
6. Adding the cheese: Remove skillet from heat, sprinkle mixture with cheese. Cover and let stand about 5 minutes or until cheese is melted, garnish with the green onions . 

Fun variations to try

If you want to mix things up, here are a few ways to tweak the skillet.

Spicy Pepper Jack Twist

Swap the usual cheddar garnish for a heavy handful of pepper jack cheese right at the end. Put the lid back on for a minute so it melts into a gooey, pulling layer. If you like it really hot, slice up a fresh jalapeño and scatter the rings over the top right before serving.

Ground Turkey Swap

If you want a lighter meal, use ground turkey instead of beef. You’ll want to add a tablespoon of olive oil or butter to the pan first since turkey is much leaner and needs the fat to brown properly. Be sure to season the turkey heavily with salt before adding the chili packet, as turkey can be a bit bland on its own.

Hidden Veggie Boost

Dice up a red bell pepper, a zucchini, or half a yellow onion and throw it in with the meat while it browns. It’s an easy way to get some extra vegetables into the meal without changing the core flavor profile. The vegetables will soften and melt right into the sauce as it simmers, making the skillet even more filling.

Serving Ideas

• For a bright side: A simple green salad tossed with a sharp lemon vinaigrette cuts through the richness of the beef perfectly like our Fresh Tomato Caprese Salad perfect bright, fresh side .
• For dipping: Serve it with some crusty garlic bread to mop up any leftover sauce in the pan.
• For a classic pairing: Serve this alongside a pan of hot, buttery cornbread. The sweetness is the ultimate match.
• Drink pairings: Keep it simple, a tall glass of iced tea with lemon works great.

Prep and storage advice

• Fridge storage: Let the skillet cool down completely, then transfer to an airtight container. It’ll stay good in the fridge for up to four days.
• Reheating: The pasta absorbs more sauce as it sits. Splash a little beef broth or water in the bowl before microwaving so it doesn’t dry out.
• Freezing: Pack it into freezer-safe bags, press out all the air, and freeze flat for up to three months.
• Thawing: Let it thaw in the fridge overnight before reheating on the stove.

FAQs

Grab a big spoon and dig in. It’s the kind of meal that hits the spot on a busy weeknight when you just want good food without a sink full of dishes. Give it a try and let me know how yours turns out.