This easy Chicken Bolognese delivers classic, slow-simmered flavor in less time, made with ground chicken in a rich, meaty tomato sauce. Simmer it in a Dutch oven for a lighter, weeknight-friendly pasta sauce that’s every bit as cozy as the original.
We can’t go more than a week without something Italian on the menu. It’s my husband’s favorite, and I’m right there with him. And, pretty much my favorite thing to do in the kitchen, is figure out tricky ways to satisfy our cravings without compromising our nutrition goals. I love a challenge!
This Chicken Bolognese trades fattier meats for 93% lean ground chicken in a savory, dairy-finished tomato sauce with aromatics and wine. You still get a meaty ragù vibe and a similar amount of protein, but with roughly one-third the saturated fat of classic beef-and-pancetta Bolognese.
Table of contents
Ingredients
- Ground chicken (93% to 96% lean): Skip 99% ground chicken breast. That small difference in fat creates better flavor and a meaty texture that holds up in the sauce.
- Carrot, onion, celery (soffritto): Finely dice so they soften quickly and “melt” into the sauce.
- Tomato paste: Stir it in and cook it briefly to concentrate the flavor before adding the liquids.
- Fennel seed: Lightly crush it between your fingers to release the aroma. It’s the secret to adding subtle sausage-like notes without using sausage.
- Red wine: It adds more “oomph” than white wine in this recipe. Use a medium to full-bodied dry red (cabernet, merlot, pinot). If you prefer not to cook with wine, add extra broth plus 1 or 2 teaspoons balsamic vinegar.
- Broth: You can use either chicken broth or beef broth, just be sure it’s low sodium so you can season to taste at the end.
- San Marzano tomatoes: These high quality tomatoes have lower acidity and natural sweetness which makes a smoother, less watery, better-balanced sauce. Check the can to be sure you’re buying authentic Italian tomatoes and avoid cans labeled “San Marzano–style”.
- Milk (whole): Traditional for Bolognese. It softens the acidity and gives a silky finish without making the sauce heavy.
- Parmesan: Freshly grated. It adds umami when serving.
How to Make Chicken Bolognese
This is a quick overview of how to make this recipe. Please refer to the recipe card at the end of this post for detailed instructions and amounts.
- Cook the chicken: Heat the oil in a Dutch oven or large pot, cook the chicken with salt until browned and cooked through, then transfer it to a plate.
- Sauté the veggies: Add more oil and cook the carrot, onion, celery, and parsley until softened, then stir in the garlic.
- Build the sauce base: Return the chicken to the pot, add the tomato paste, fennel seed, oregano, thyme, and pepper. Stir well, then pour in wine and broth and simmer briefly to reduce.
- Finish the sauce: Stir in the tomatoes and milk. Simmer uncovered until thickened, stirring often and smashing the tomatoes as they cook.
Storage and Make-Ahead Tips
The bolognese recipe makes about 8 servings (or 6 generous portions with leftovers), so you’ll likely have extra for an easy lunch later in the week.
This sauce is a great make-ahead/meal prep option because the flavors continue to develop as it rests. Once cooled, transfer it to an airtight container and refrigerate it for up to 4 days. Reheat it gently on the stovetop over low heat, or in the microwave, adding a splash of broth or water if it’s thickened too much.
Chicken Bolognese freezes beautifully. Store it in airtight containers or freezer bags for up to 3 months, then thaw it overnight in the refrigerator before reheating. I like to portion it into smaller containers so I can pull out just what I need for a quick weeknight meal.
Serving Suggestions
Pasta cooked al dente is the obvious move for a bolognese sauce, but there are great lighter and lower-carb options, too. Spoon it over my Zucchini Noodles with Garlic and Parmesan (or do half pasta, half zoodles for the best of both). It’s also great over creamy polenta, tucked into baked potatoes, or stuffed into bell peppers before roasting.
For pasta shapes, go with something that can handle a meat sauce. Pappardelle and tagliatelle are classics. Rigatoni and penne are sturdy and grab the sauce well. Mafaldine is another fun pick if you can find it.
Round out your meal with a simple side salad like Arugula Salad with Lemon Vinaigrette or a simply prepared vegetable like Sautéed Green Beans.
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Chicken Bolognese
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds 93% to 96% lean ground chicken, not ground chicken breast
- ½ teaspoon salt, or to taste
- ¾ cup finely diced carrot, from 1 small carrot
- ¾ cup finely diced yellow onion
- 1 medium rib celery, diced
- ¼ cup finely chopped Italian parsley
- 2 cloves garlic, minced
- 6 ounces tomato paste
- 1 teaspoon fennel seed, lightly crushed between your fingers
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 cup medium to full-bodied red wine, like cabernet sauvignon, pinot noir, or merlot
- 1 cup low sodium beef or chicken broth
- 28 ounce can whole San Marzano tomatoes, undrained
- 1 cup whole milk
- Parmesan cheese, grated (for serving)
Instructions
- Heat 1 tablespoon oil in a Dutch oven over MEDIUM-HIGH heat, add the chicken, season with ½ teaspoon salt, and cook, stirring to break it up, until crumbled and cooked through. Transfer to a plate and set aside. (chicken ends up a little chunker than beef and that’s fine).
- Add the remaining oil to the empty pan and set it over MEDIUM heat. Add the carrot, onion, celery, and parsley, and cook, stirring frequently, until the vegetables are softened, about 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Return the cooked meat to the pan, add the tomato paste, fennel seed, oregano, thyme, and pepper, to taste. Cook, stirring, until the tomato paste and spices are well incorporated. Add the wine and beef or chicken broth and increase the heat to bring it to a simmer. Once bubbling, reduce the heat to LOW and allow the mixture to simmer for about 5 minutes to reduce the wine a bit.
- Add the tomatoes and milk and bring to a low boil over MEDIUM-HIGH heat, then reduce to MEDIUM-LOW and simmer, uncovered, for 15 to 20 minutes, until slightly thickened. The tomatoes will soften as they cook, so stir frequently, smashing them against the side of the pan with the spoon to help them break down.
- Taste and season with additional salt and pepper, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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