Chicken Bolognese Recipe
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
-
Calories
850 kcal
-
Cuisine
Italian
Chicken Bolognese Recipe
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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.
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Ingredients
- 1 pound pasta I used spaghetti, but any shape of pasta would work
- 2 tablespoons olive oil
- 1 yellow onion chopped (about a cup)
- 2 medium carrots cut into small pieces (about a cup)
- 1 pound ground chicken
- 2 tablespoons tomato paste
- 2 cloves of garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves chopped
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 15 oz can diced tomatoes
- 1 cup chicken stock
- ½ cup dry white wine* optional
- 2 bay leaves
- ½ cup fresh basil leaves
- 1 cup shredded Parmesan cheese optional
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
- : 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.
- : 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.
- : 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.
- : 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
- .
- : 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.
- 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.
Nutrition Information
Show Details
Calories
850kcal
(43%)
Carbohydrates
103g
(34%)
Protein
46g
(92%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.1g
Cholesterol
121mg
(40%)
Sodium
1416mg
(59%)
Potassium
1418mg
(41%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
5788IU
(116%)
Vitamin C
17mg
(19%)
Calcium
328mg
(33%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 850 kcal
% Daily Value*
| Calories | 850kcal | 43% |
| Carbohydrates | 103g | 34% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 121mg | 40% |
| Sodium | 1416mg | 59% |
| Potassium | 1418mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 5788IU | 116% |
| Vitamin C | 17mg | 19% |
| Calcium | 328mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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