Go Back
–+ servings
Chicken Bolognese with Pappardelle Pasta in black bowl and garnished with freshly grated Parmigiano Reggiano Cheese.

Chicken Bolognese

This delicious chicken bolognese is best over Pappardelle pasta. It is the perfect substitute to heavy beef bolognese.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 4 hours
Total Time 4 hours 45 minutes
Course Entrees
Cuisine Italian
Servings 6 servings
Calories 598 kcal

Ingredients
  

  • 2 Tablespoon Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, Finely Diced
  • 2 Large Carrots, Finely Diced
  • 2 Stalks Celery, Finely Diced
  • 1 teaspoon Salt
  • 2 Cloves Garlic, Thinly Sliced
  • 1 Cup Dry Red Wine Try it with Montepulciano
  • 1 Pound Ground Chicken
  • 1 Tablespoon Freshly Chopped Basil Divide amount of fresh Basil by 3 if using dried.
  • ½ teaspoon Dried Marjoram
  • ½ teaspoon Dried Rosemary Ground
  • ½ teaspoon Dried Sage
  • ½ teaspoon Dried Thyme
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Dried Parsley
  • ¼ teaspoon Red Pepper Flakes
  • ½ teaspoon White Pepper
  • ½ teaspoon Better Than Bouillon - Beef - Low Sodium
  • 2 Tablespoon Double Concentrated Tomato Paste
  • 2 Cups Tomato Sauce
  • ½ Cup Whole Milk
  • ¼ Cup Pasta Water
  • 1 Pound Pappardelle Pasta You can use Linguini or any pasta you prefer.
  • 1 Cup Parmigiano-Reggiano

Instructions
 

  • Heat olive oil in a deep frying pan or stew pot. Saute onions, carrots, and celery for 5-10 minutes with medium heat.
  • Add garlic and cook for approximately 30 seconds. Once you smell the garlic cooking, add wine and simmer for 15 minutes.
  • Add ground chicken and stir to brown. Continuously break the chicken to small pieces.
  • Add all spices and stir to mix well.
  • Add beef bouillon, tomato paste, and tomato sauce.
  • Reduce heat to low, cover, and cook for 2 hours.
  • Add whole milk and simmer on low for one hour.
  • **Before you drain the pasta water, reserve ⅛ cup and add to the sauce**. In a pot, add water and salt. Bring water mixture to a boil. Add Pappardelle and cook to al dente. Add reserved pasta water to sauce and mix thoroughly.
  • Drain pappardelle.

Plating Options:

  • Single Serve Option: Keep pasta and sauce separate. Plate pasta and sauce for individual servings
  • Bulk Serving Option: After draining pasta, place it back in the pot and pour sauce over pasta. Mix it thoroughly. Place in serving bowl or straight from the pot.
  • Garnish with freshly grated Parmigiano-Reggiano.

Nutrition

Calories: 598kcalCarbohydrates: 67gProtein: 33gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 144mgSodium: 857mgPotassium: 1110mgFiber: 5gSugar: 9gVitamin A: 4766IUVitamin C: 11mgCalcium: 297mgIron: 4mg
Keyword Best, delicious, healthy, Less Filling
Tried this recipe?Let us know how it was!