This chicken Bolognese sauce brings a leaner, fresher twist to the classic Italian favorite by substituting ground chicken for the usual beef or pork. With just 15 minutes of prep, this full-flavored pasta sauce can be ready in less than an hour. It’s also easy to make gluten-free and dairy-free.
While the classic Bolognese sauce is made with beef, using chicken can offer a different flavor profile that some may prefer, and it’s generally lighter and more delicate than traditional sauce.
It can easily be made ahead, making it a great recipe for those busy days and weeks when you don’t have a lot of time to cook.
Ingredients
Here’s a look at all the ingredients you’ll need to make the chicken Bolognese.
How to make the sauce
This sauce is easy to make; it just takes a while to simmer. Here’s a look at what it takes.
For the full instructions, scroll to the recipe box at the bottom of the page.
Tips
- Dice the vegetables the same size so they cook evenly.
- Ground turkey or lean ground beef can be used instead of chicken.
- If you don’t want to use wine, substitute it with an additional 1/2 cup (120 ml) of extra chicken broth.
- If you don’t have Italian seasoning, use a teaspoon of each of the following dried herbs: basil, oregano, thyme, and rosemary.
- Although the red pepper flakes only add a subtle hint of spice, they are optional for those who prefer a milder flavor.
- Removing the lid from the pot during the last 10 to 20 minutes of cooking will help the sauce thicken.
- If you’re in a hurry, you can simmer the sauce for 20 minutes with the lid removed; however, I recommend simmering the full 40 minutes because it’ll help build the flavor.
How to make ahead
This chicken Bolognese sauce is perfect for making ahead of time. Prepare the sauce as instructed and let it cool completely.
Once cooled, store it in the refrigerator for up to 3 days.
Reheat it on the stovetop over medium heat until warmed completely, and add a splash of chicken broth if necessary.
How to store
Leftover sauce should be stored in an airtight container in the refrigerator for up to 3 days.
It can be reheated in the microwave in 30-second increments or over medium heat on the stovetop.
If needed, add a splash of chicken broth to thin the sauce.
How to freeze
The bolognese sauce with chicken can be frozen for up to 3 months.
Allow the sauce to cool to room temperature before transferring it to an airtight container or freezer bag.
Thaw the bolognese in the refrigerator overnight before reheating.
Do not freeze it with the pasta. Just freeze the sauce and make fresh pasta for the best results.
When you’re ready to serve, heat it on the stovetop or microwave, and it’ll taste just as good as when it was freshly made.
What kind of pasta do I need?
Traditionally, bolognese sauce pairs best with broad, flat pasta like tagliatelle, pappardelle, or fettuccine. The broad surface of these noodles holds onto the thick sauce better than thinner pasta.
If you don’t have these, rigatoni or penne work well, too, as their ridges capture the sauce. Avoid thin pasta like spaghetti or angel hair, as they don’t carry the rich sauce as effectively.
What kind of wine is best for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio works best in this bolognese. The acidity of the wine helps balance the richness of the sauce while adding a subtle depth of flavor.
If you prefer not to use wine, you can substitute it with chicken broth.
Why use milk?
Milk is a traditional ingredient in bolognese, giving it a creamy texture that differentiates it from spaghetti sauce.
I don’t recommend skipping the milk. The creaminess it adds is essential for achieving that signature, comforting flavor. I used unsweetened cashew milk for a dairy-free version, but any neutral-tasting dairy-free milk should work.
I wouldn’t use coconut milk, though.
Variations
You can add other vegetables to the sauce as desired.
I like to add mushrooms, bell peppers, and zucchini. These additions not only enhance the flavor but also add nutrition.
Gluten-free and dairy-free option
This recipe for ground chicken bolognese can easily be made gluten-free with a few simple adjustments.
Ensure that your chicken broth is gluten- and dairy-free, as some brands may contain gluten or sometimes dairy.
Additionally, serve the sauce over your favorite gluten-free pasta or zucchini noodles for an even lighter option. The rest of the ingredients are naturally gluten-free, making this a great dish for those with gluten sensitivities.
And as I said above, you have to use dairy-free milk if you’re dairy-free.
Other favorite chicken recipes
- Healthy Cajun Chicken Pasta
- Chicken Leg Quarters Recipe
- Chicken Pineapple Kabobs
- Air Fryer Teriyaki Chicken
I hope you’ll enjoy this chicken Bolognese! If you try it, I’d love to hear your thoughts in the comment section below. Thanks! 🙂
Chicken Bolognese
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup (150 grams) diced yellow onion (1 medium onion)
- 1 medium carrot (70 grams) diced
- 1 celery stalk diced
- 1 pound (453 grams) ground chicken
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 1/2 cup (120 ml) dry white wine like Sauvignon blanc or Pinot Grigio
- 1/2 cup (120 ml) whole milk or dairy-free milk
- 1 (14.5-ounce / 428-ml) can of diced tomatoes (don't drain)
- 1/2 cup (120 ml) chicken broth
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon cracked black pepper
- ½ teaspoon red pepper flakes
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 4-5 minutes or until the vegetables soften.
- Add the ground chicken and cook for 4-6 minutes or until it's no longer pink. Break up the chicken with a wooden spoon as it cooks.
- Add the garlic and tomato paste, mix well, and cook for 1-2 minutes or until fragrant.
- Add the white wine, scraping any brown bits from the bottom and sides of the pan. Cook for 3-4 minutes or until the liquid evaporates.
- Add the milk and cook for 4-5 minutes or until the liquid is mostly evaporated.
- Mix in the tomatoes, broth, bay leaf, and seasonings. Bring to a boil, cover the pan and simmer for 20 minutes. Remove the lid and simmer for 10-20 longer or until the sauce reaches the desired consistency.
- Remove the bay leaf and serve warm over your favorite pasta.
- Let leftovers cool. Refrigerate in an airtight container for up to 3 days.
Comments & Reviews
Charlotte Moore says
I have not received a post from you in a long time. Hope you are doing well.
Does ground chicken have a strong smell like ground turkey? I tried to make a meat loaf with turkey and it smelled so bad we could not eat it. It was not ruined it was just not a good smell.