Chicken Bolognese

The perfect cozy pasta night, made lighter with ground chicken and finished with a dreamy touch of cream.

Chicken Bolognese FAQs

Can I use a different type of meat?

Yes, you can substitute ground chicken with ground turkey, beef, or pork for a different flavor profile.

Can I make this recipe dairy-free?

Yes, you can replace the heavy cream with a dairy-free alternative like coconut cream or cashew cream.

What can I use instead of white wine?

You can use chicken broth or vegetable broth as a substitute for white wine.

Can I freeze the sauce?

Yes, the sauce freezes well. Store it in an airtight container for up to 3 months. Thaw and reheat before serving.

How do I prevent the sauce from becoming too thick?

If the sauce becomes too thick, add a splash of reserved pasta water or broth to thin it out to your desired consistency.

Chicken Bolognese

The perfect cozy pasta night, made lighter with ground chicken and finished with a dreamy touch of cream.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 onion finely diced
• 1 carrot diced
• 1 celery stalk diced
• 3 clove garlic minced
• 2 tbsp tomato paste
• 1 lb ground chicken
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pinch red pepper flakes (optional)
• 1/2 cup white wine (or chicken broth)
• 28 oz can crushed tomatoes
• 1/2 tsp dried thyme or Italian seasoning
• 1/2 cup heavy cream or whole milk
• 1 pasta of choice (e.g. Pappardelle)
• 1 mozzarella for finishing
• 1 Parmesan for finishing
• 1 fresh herbs for finishing

Method

 

1. Sauté the onion, carrot, and celery in olive oil for 8–10 minutes until softened.

1. Add the minced garlic and stir for about 1 minute until fragrant.

1. Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.

1. Add the ground chicken, season with salt, black pepper, and red pepper flakes (if using), and cook until the chicken is no longer pink.

1. Deglaze the pan with white wine or chicken broth, scraping up any browned bits, and let it simmer until reduced.

1. Add the crushed tomatoes and dried thyme or Italian seasoning. Simmer uncovered for 30–45 minutes, stirring occasionally.

1. Stir in the heavy cream or whole milk. Taste and adjust the salt if needed.

1. Toss the sauce with your cooked pasta of choice, ensuring it is well coated.

1. Top with mozzarella, Parmesan, and fresh herbs. Broil in an oven-safe dish for 2–4 minutes to melt the cheese and achieve a golden finish.

Notes

• For a deeper flavor, let the sauce simmer longer, up to an hour, if you have the time.
• If you prefer a spicier sauce, add more red pepper flakes or a dash of hot sauce.
• Use freshly grated Parmesan for the best flavor and texture.
• Reserve some pasta water to thin the sauce if it becomes too thick.
• Pappardelle works beautifully, but feel free to use any pasta you love or have on hand.