Navy-style macaroni with minced chicken

Cookinero 7 May 2025

Although the recipe for navy-style macaroni was invented back in the USSR, this dish has become one of the most popular in the post-Soviet space as well. Its main secret is a special way of preparing minced meat and macaroni, and you can use absolutely any macaroni for this dish, to your taste. You can also use any minced meat - for example, in this recipe it is chicken.

How to cook Navy-style macaroni with minced chicken

Step 1

Navy-style macaroni with minced chicken

Chop the onion with a knife.

Step 2

Navy-style macaroni with minced chicken

Take a frying pan, grease it with vegetable oil. Put and fry onions, then add butter to this. Continue frying the onion until it gets a golden crust. Put minced chicken to the onion.

Step 3

Navy-style macaroni with minced chicken

After lightly frying the mince, add the pasta to the pan. Pour boiled water over the pasta.

Step 4

Navy-style macaroni with minced chicken

Add salt and pepper to taste and stir. The dish is ready when the water evaporates and the pasta becomes soft.

Navy-style macaroni with minced chicken - FAQ About Ingredients, Baking Time and Storage

Yes, ground turkey is a great substitute for minced chicken and will work well with the same cooking method. Adjust seasoning if needed.
Replace the minced chicken with plant-based ground meat or finely chopped mushrooms for a vegetarian version. Keep the rest of the recipe the same.
Short pasta like elbow macaroni, penne, or fusilli works best as they hold the minced chicken well. Avoid long strands like spaghetti.
Yes, let it cool completely before storing in an airtight container. Freeze for up to 3 months. Thaw and reheat in a pan with a splash of water.
Add red pepper flakes, cayenne, or a dash of hot sauce while cooking the minced chicken for extra heat.
A simple green salad, garlic bread, or steamed vegetables complement the flavors nicely.
Store leftovers in an airtight container for up to 3 days. Reheat on the stove with a splash of water to prevent drying out.
Yes, substituting water with low-sodium chicken broth adds depth. Adjust salt accordingly to avoid over-seasoning.

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