This Chicken Bolognese is the perfect 40-minute recipe for an Italian weeknight dinner! The delicious, tomato-based pasta sauce is made with ground chicken, white wine, and lots of herbs and spices, and also freezes well for easy meal prep. Serve it with some bread and a side salad for a family-favorite meal.
1poundpastaI used spaghetti, but any shape of pasta would work
2tablespoonsolive oil
1yellow onionchopped (about a cup)
2medium carrotscut into small pieces (about a cup)
1poundground chicken
2tablespoonstomato paste
2clovesof garlicminced
1teaspoondried oregano
1teaspoonfresh thyme leaveschopped
¼teaspoonred pepper flakesoptional
1teaspoonKosher salt
½teaspoonblack pepper
115 oz can diced tomatoes
1cupchicken stock
½cupdry white wine*optional
2bay leaves
½cupfresh basil leaves
1cupshredded parmesan cheeseoptional
Instructions
Boil the pasta: Fill a large pot with water and sprinkle it liberally with kosher salt. Add the pasta and cook it according to the package instructions until al dente. Drain and set aside.
Saute the veggies: Heat olive oil in a large skillet over medium-high heat. Add onion and carrots and cook, stirring frequently, until carrots are tender, 9-10 minutes.
Cook the chicken: Add the chicken and cook, breaking the chunks with a wooden spoon until the meat is no longer pink.
Add tomato paste: Add the tomato paste and cook, stirring constantly, for about a minute.
Stir in the spices: Stir in the garlic, dried oregano, thyme, red pepper flakes (if using), salt, and pepper. Cook for 30 seconds to a minute.
Add additional ingredients: Add the diced tomatoes, chicken stock, wine (if using), and bay leaf. Put the lid on, bring it to a boil and let it simmer for about 10-15 minutes. It should be slightly thickened.
Add the pasta: Remove the bay leaves and add the drained pasta to the bolognese sauce. Give it a gentle toss to make sure that the pasta is coated evenly with the sauce.
Serve: Sprinkle it with parmesan cheese (if using) and torn fresh basil leaves. Taste for seasoning and add in if necessary before serving.
Notes
Wine: I use white wine to make my ground chicken meat sauce. However, you can use red wine to give your recipe a robust, full-bodied flavor. You could also omit wine altogether and add a splash of apple cider vinegar to your sauce at the very end.
Milk: Even though the authentic bolognese recipe is made with whole milk, I don’t use any dairy in my chicken bolognese sauce. However, you may add ¾ cup of whole milk to give your dish extra creaminess. You could even use evaporated milk to make your dish, just like the iconic Katie Lee chicken bolognese. If you’d prefer to use a milk alternative, almond milk is also an option.
Make ahead: To make this pasta recipe ahead of time, prepare the sauce up to 2 days in advance. Then, store the sauce in an airtight container in the fridge. Wait until you’re ready to serve the dish before making the pasta. Before serving, toss the cooked pasta with the sauce, and garnish it with Parmesan cheese and basil leaves.
Storage: You can store leftovers in an airtight container in the fridge for up to 2-3 days. You can reheat it in a large skillet over medium heat. If it is too thick, feel free to add a splash of water or chicken broth.
Freeze: If you’re planning to freeze this dish, I recommend only freezing the sauce. Store your chicken bolognese sauce in an airtight container in the freezer, and it will stay fresh for up to 2 months.
Thaw: To thaw it, put it in the fridge overnight. Warm it up before serving using a saucepan over medium-low heat or the microwave.