Chicken Bolognese is a lighter and healthier version of a true classic. Made with lean ground chicken in a tomato sauce infused with white wine and herbs, this chicken bolognese sauce is packed with protein and perfect for a feel-good weeknight dinner.
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We love any kind of bolognese in our home, with these Gnocchi Bolognese and Easy Lamb Bolognese both being family favorites.
There’s something super comforting about a classic bolognese ragu, but I sometimes want something a bit different and a bit lighter.
Enter this chicken bolognese recipe. It has everything I love about a flavorful bolognese ragu, but it’s made with lean ground chicken instead. It’s lighter and healthier while still packing a flavor punch.
Why you’ll love this chicken bolognese sauce
- A guaranteed crowd-pleaser
- Very easy to make your own
- The leftovers taste amazing!
What you’ll need
Onion, carrot and celery — We’re starting the recipe with a healthy veggie base that also contributes to texture.
I like to dice everything finely so the veggies cook quickly and evenly.
Aromatics — A mix of fresh garlic, rosemary and thyme infuses the ragu with loads of flavor.
Ground chicken — I used lean ground chicken breast, but you can use your favorite kind. Shop-bought works just fine, but you can also make your own by grinding chicken breasts and/or chicken thighs.
Mushrooms — Use your favorite mushrooms for extra texture and flavor.
Dry white wine — Any ragu simply tastes better when made with wine. I found that dry white wine pairs better than red wine with chicken meat, but use whatever type you like.
Tomato paste + crushed tomatoes — This combo gives the perfect tomato flavor to our ground chicken bolognese. I recommend using San Marzano tomatoes for the best flavor.
Chicken stock — I always go for the low-sodium kind just to be able to control the saltiness level of the sauce better.
Pasta—I used mezzi rigatoni because they’re perfect for this type of sauce, but spaghetti, fusilli, penne, or regular rigatoni are all excellent choices.
Parmesan — Freshly grated is always best! Make sure you have lots of it on hand so you can sprinkle it generously on individual portions, too.
Pro tip
Don’t skip the simmering part! You want the sauce to thicken slowly and naturally for the best texture and flavor.
How to make chicken bolognese
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil, then sauté the onion, carrot, and celery until softened. Add garlic, rosemary, and thyme, cooking briefly.
Add the ground chicken to the pot and brown it, breaking it up as it cooks. Next, add the mushrooms and cook until tender.
Deglaze with white wine, then add tomato paste, crushed tomatoes, chicken stock, and salt. Simmer for 30 minutes.
Cook the pasta. Combine the sauce with cooked pasta, Parmesan, and basil. Adjust the seasoning and serve.
Substitutions and variations
- Ground turkey is a great substitute for chicken in this bolognese sauce.
- Make this dish low-carb by serving it with zucchini noodles instead of regular pasta.
- Increase the protein content of the dish by using chickpea pasta, red lentil pasta, or any other type of high-protein pasta.
Helpful tips
- If you don’t have fresh herbs, use dried oregano and basil or a teaspoon of Italian seasoning mix instead.
- Stir in a dollop of heavy cream or mascarpone cheese at the end for a creamy touch.
- Make it vegetarian by swapping the chicken for tofu or lentils.
What to serve with chicken pasta bolognese
- Garlic bread (a classic!)
- A simple salad
- Over couscous or polenta instead of pasta
Leftovers and storage
- This chicken bolognese ragu stores well in the fridge for up to 3 days.
- Reheat it gently on the stovetop or in the microwave.
- You can also freeze it for up to 2 months. Defrost it in the fridge overnight before reheating.
If you’ve tried this chicken bolognese recipe, please rate it and leave me a comment below! I’d love to hear how it turned out.
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Chicken Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 lb (450 g) ground chicken
- ½ teaspoon salt
- ½ lb (225 g) mushrooms, sliced
- ⅓ cup (75 ml) dry white wine
- 1 tablespoon tomato paste
- 2 cans (14 oz / 400 g) crushed tomatoes
- ½ cup (120 g) low-sodium chicken stock
- 12 oz (350 g) pasta
- ⅓ cup (30 g) Parmesan, grated
- 8-10 fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 7-8 minutes over medium heat until they soften.
- Add the garlic, fresh rosemary and thyme and cook for another minute until fragrant.
- Add the ground chicken to the pot and cook until browned, breaking it up with your spoon as you go. Next, add the mushrooms and cook until tender.1 lb ground chicken½ lb mushrooms
- Pour in the white wine and allow it to bubble for a couple of minutes, scraping up any browned bits.⅓ cup dry white wine
- Stir in the tomato paste and cook for a minute, then add the crushed tomatoes, chicken stock and a generous pinch of salt. Stir well and bring to a simmer.1 tablespoon tomato paste2 cans (14 oz / 400 g) crushed tomatoes½ cup low-sodium chicken stock½ teaspoon salt
- Reduce the heat, cover partially, and let it cook for about 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package directions.
- Once the sauce has thickened, add the cooked pasta and toss well to combine.12 oz pasta
- Stir in the grated Parmesan and fresh basil leaves, then adjust the seasoning to taste and serve immediately.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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