This Chicken Bolognese is a lighter take on a classic Italian-American meat sauce. Made with lean ground chicken, soffritto (onion, carrot, celery), white wine, and crushed tomatoes, this sauce is slow-simmered to perfection and ready in under an hour.
Why I Love This Recipe
If you're looking for a hearty pasta dinner that's a bit lighter, this is it. Chicken Bolognese gives you all the cozy, rich flavor of traditional bolognese, but uses ground chicken instead of beef or pork. It’s perfect for a comforting, wholesome dinner any night of the week.
- Lean but Flavorful – Ground chicken keeps it light but still satisfying.
- Perfect for Pasta Night – Serve with spaghetti, fettuccine, or zucchini noodles.
- Make-Ahead Friendly – Tastes even better the next day.
This recipe is a simple take on traditional ragù alla bolognese, but made weeknight-friendly. The Italian soffritto base adds rich flavor, and the slow-simmered tomato sauce brings it all together.
If you love cozy pasta dinners like this one, try my Baked Spaghetti and Meatballs, Easy One Pot Spaghetti, or hearty Ground Beef Spaghetti Sauce—perfect for meal prep!
Recipe Ingredients
Here’s what you’ll need for this recipe:
For the Sauce:
- 2 Tbsp extra virgin olive oil
- 1 small white onion, finely diced – Yellow onion works too. Dice small so it softens quickly.
- 1 carrot, finely diced
- 1 celery rib, finely diced – Part of the classic soffritto trio.
- 3 cloves garlic, minced – or use 1 tsp garlic powder
- 1 ½ lbs ground chicken – I usually go for regular ground (not extra lean) so it doesn’t dry out.
- ½ cup dry white wine – Use Chardonnay, Pinot Grigio, or Sauvignon Blanc. Avoid sweet wine.
- 1 (28 oz) can crushed tomatoes
- 3 Tbsp tomato paste
- 1 tsp dried oregano – or you can use Italian seasoning.
- ½ tsp dried basil
- Salt and pepper to taste – Season gradually as you cook.
- ¼ cup freshly grated Parmesan cheese – Parmigiano Reggiano is the traditional choice, but pre-grated works too!
For Serving:
- 12 oz spaghetti or fettuccine – Use what you love. Gluten-free pasta or zoodles also work!
- Fresh chopped parsley, for garnish – for garnish
- Extra Parmesan, for topping – for serving
Recipe Variations & Add-Ins
- Swap the Protein – Try ground turkey or a blend of turkey and chicken.
- Creamy Twist – Stir in ½ cup heavy cream with the Parmesan.
- No Wine? – You can use chicken broth with a splash of apple cider vinegar instead.
- Add Veggies – Finely chopped mushrooms, zucchini, or lentils make great fillers and can help stretch the sauce.
- Spicy Kick – Add red pepper flakes to the sauce.
Common Mistakes to Avoid
- Not Sautéing Veggies Long Enough – You want soft, slightly caramelized vegetables.
- Overcrowding the Pan – A large skillet helps everything brown evenly.
- Skipping Simmer Time – The sauce develops deeper flavor with time.
- Salting Too Late – Season at every stage to build flavor.
Want more ways to switch up pasta night? Try my Rigatoni with Ground Chicken and Peas for a creamy skillet-style dinner. Or go lighter with this Spaghetti Squash Bolognese—same cozy flavors, but low-carb.
How to Make Ground Chicken Bolognese
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Prep Tip: Dice your veggies and measure out wine and seasonings before starting. It makes the cooking process smoother!
- Step 1: Heat 2 Tbsp olive oil in a large skillet over medium heat. Add 1 small white onion, 1 finely diced carrot, and 1 finely diced celery rib. Sauté for 4–5 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds.
- Step 2: Add 1½ pounds ground chicken and cook until no longer pink, breaking it up with a spatula.
- Step 3: Stir in 1 tsp dried oregano, ½ tsp dried basil, plus salt and pepper to taste. Pour in ½ cup dry white wine to deglaze the pan. Simmer for 2–3 minutes.
- Step 4: Stir in 1 (28 oz) can crushed tomatoes and 3 Tbsp tomato paste. Reduce heat to low and let the sauce slow-simmer uncovered for 25–30 mins, stirring occasionally. Stir in ¼ cup grated Parmesan cheese and simmer for an additional 3–5 mins to thicken.
- Step 5: While the sauce simmers, cook 12 oz spaghetti or fettuccine according to package directions. Aim for al dente so it holds up well when tossed with the sauce.
- Step 6: Serve the bolognese over pasta. Top with chopped parsley and extra Parmesan cheese. Enjoy!
Time-Saving Tips
- Dice veggies in advance and refrigerate.
- Use pre-minced garlic to save time.
- Double the sauce and freeze half for another day.
How To Store Leftovers
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Let cool completely, then freeze in portions for up to 1 month.
- Reheat: Warm in a skillet or microwave until heated through.
Serving Suggestions
- Pair with garlic bread or a green salad.
- Works well with gluten-free pasta or spiralized veggie noodles.
- Enjoy with a glass of dry white wine if you used it in the sauce.
Looking for more cozy pasta recipes? Try my Ground Beef Stroganoff, Salmon Pasta, or Creamy Mushroom Parmesan Pasta next.
FAQs
Yes! Ground turkey is a great lean alternative and works beautifully in this recipe.
Absolutely—this sauce tastes even better the next day.
Yes, let the sauce cool completely, then freeze in an airtight container for up to a month.
Spaghetti, fettuccine, or pappardelle all work great. Choose what you love!
If you're craving something cozy but a little different, check out my Garlic Parmesan Pasta or Salmon Pasta—both come together fast and work great for busy nights.
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Chicken Bolognese Recipe
Ingredients
For The Sauce:
- 2 Tbsp olive oil
- 1 small white onion - finely diced
- 1 carrot - finely diced
- 1 celery rib - finely diced
- 3 cloves garlic - minced
- 1½ lbs ground chicken
- ½ cup dry white wine - like Chardonnay or Pinot Grigio
- 28 oz can crushed tomatoes - with juices
- 3 Tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper - to taste
- ¼ cup grated Parmesan cheese
To Serve With:
- 12 oz spaghetti or fettuccine - to serve with
- Fresh chopped parsley - for garnish (optional)
- Extra grated Parmesan - for serving (optional)
Instructions
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the diced onion, carrot, and celery. Cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds more.
- Brown the chicken: Add ground chicken to the skillet. Break it apart with a spatula and cook until no longer pink.
- Season and deglaze: Sprinkle in salt, pepper, oregano, and basil. Stir to combine. Pour in the white wine and deglaze the pan, scraping up any browned bits. Simmer for 2–3 minutes.
- Simmer the sauce: Stir in the crushed tomatoes and tomato paste. Reduce heat to low and let the sauce simmer uncovered for 25–30 minutes, stirring occasionally.
- Cook the pasta: Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Finish the sauce: Stir the Parmesan cheese into the sauce and simmer for another 3–5 minutes to thicken.
- Serve: Spoon the bolognese over cooked pasta. Garnish with chopped parsley and extra Parmesan cheese. Serve warm.
Recipe Notes:
- Nutrition estimate is for the sauce only, and does not include pasta or toppings.
- Use a large skillet so the chicken browns evenly and the sauce can simmer without overcrowding.
- Dice vegetables finely to help them soften quickly and blend into the sauce—this builds better flavor and texture.
- Deglaze with wine to lift the caramelized bits from the pan—this adds rich depth to the sauce.
- Simmer uncovered for a full 25–30 minutes to allow the sauce to reduce and concentrate in flavor.
- Don’t skip the Parmesan! It adds savory umami that brings the sauce together beautifully.
- Pasta Tip: Cook your pasta just until al dente so it holds up when tossed with the sauce.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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