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Chicken Bolognese 🍝
Classic Bolognese usually means beef and pork and a sauce that simmers for hours. This chicken version keeps the deep, cozy, tomato-rich soul of the original but lightens it up and speeds it along for a weeknight. Ground chicken soaks up all that garlicky, herby tomato flavor, and a splash of cream at the end makes it silky. Pile it on pappardelle and grate over plenty of parm.
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Equipment
- 1 Dutch oven
Ingredients
- 2 tbsp olive oil
- 2 lb ground chicken
- 1 lb short pasta like penne, rigatoni
- 1 white/yellow onion diced
- 2 large carrots diced
- 3 celery ribs diced
- 3 garlic cloves minced
- 1/4 cup dry red or white wine
- 1 6oz can tomato paste about 5 tbsp
- 2 28oz cans whole or crushed tomatoes
- 1/2 cup whole milk
- 1/4 cup heavy whipping cream
- 1 tsp chicken bouillon
- 1 tsp Italian seasoning
- Rind of parmesan cheese optional
- 2 tbsp butter
- 1/4 cup fresh parsley chopped
- 1/2 cup parmesan cheese grated
- Salt and pepper to taste
Instructions
- In a large Dutch oven or pot, add olive oil on medium heat. Add onions, carrots, celery and a sprinkle of salt. Saute for 5 minutes.
- Add garlic, ground chicken and another sprinkle of salt and pepper and cook until chicken has browned (about 5-7 minutes), stirring often.
- Once the chicken is browned, add in wine and simmer until most of the wine has evaporated (about 2-3 minutes).
- Add tomato paste and cook for 2-3 minutes. Mix. Then, add cans of tomatoes and crush the whole tomatoes. Add whole milk, heavy cream, chicken bouillon, Italian seasoning and rind of parmesan (if using) and mix. Reduce the heat to low and cover and simmer for about 30 minutes, stirring occasionally. After 30 minutes, uncover and let cook on low for another 15 minutes.
- When sauce has about 15 minutes left to cook, boil a separate pot for pasta water. Bring to a boil then add a heaping tbsp of salt to water. Cook pasta until al dente and drain.
- Add butter, fresh parsley, parmesan cheese and mix. Serve with pasta and additional cheese on top and enjoy!
Notes
Nutrition
Tips for Making This Recipe
Brown the chicken well. Letting the ground chicken get some real color builds savory depth that keeps a lighter meat from tasting bland. Soften your aromatics. Cooking the onion, carrot, and celery slowly is the classic Bolognese base and where a lot of the flavor comes from. Finish with a little cream. A splash at the end rounds out the acidity and gives the sauce that signature velvety texture.
Frequently Asked Questions
How is chicken Bolognese different from the classic?
It swaps the traditional beef and pork for ground chicken, so it’s lighter and quicker while keeping the same slow-cooked aromatic base and rich tomato flavor. It’s a weeknight-friendly take on a Sunday sauce.
Why add cream to a tomato sauce?
A splash of cream at the end mellows the acidity of the tomatoes and gives the sauce a silky, restaurant-style finish. It’s a small touch that makes a big difference.
What pasta holds this sauce best?
A wide noodle like pappardelle or tagliatelle is traditional because the sauce clings to it, but rigatoni or any sturdy shape works beautifully.
Can I make it ahead?
Yes, and it’s even better for it. The flavors deepen overnight, so it’s a great make-ahead or freezer sauce; loosen with a little broth when reheating.
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