Chicken Bolognese
This post may contain affiliate links. See my disclosure policy.
For a leaner and lighter alternative to traditional bolognese sauce but made in authentic Italian fashion with an incredible flavor, you’re going to love this Chicken Bolognese recipe. Slow simmered with vegetables, herbs and white wine and finished with fresh basil and heavy cream, this sauce is full of flavor and is sure to become a family favorite!
Bolognese sauce is a comfort-food staple, traditionally made with a combination of beef, veal and pork. I’ve been making my classic Bolognese Sauce for years and it’s a family favorite, but we also have another favorite – a version that is leaner and lighter but most definitely doesn’t skimp on the flavor: Chicken bolognese. This variation includes some white wine and heavy cream for a sophisticated flavor profile, making it perfect for either an elegant dinner gathering or a cozy casual night in.
Traditional Bolognese is rich with beef and tomatoes, but swapping in ground chicken brings a more delicate flavor. The addition of dry white wine infuses the sauce with a subtle brightness, cutting through the richness and enhancing the aromatics of garlic, onions, and herbs. A final swirl of heavy cream adds depth and silkiness, balancing the acidity of the tomatoes and creating a luscious and truly restaurant-quality sauce.
Chicken Bolognese Recipe
Before we get to the recipe, here are a few tips for making perfect pasta:
- Sufficient water is key. For a pound of spaghetti, you need at least 5 quarts of water. Using too little water will result in the pasta sticking together during cooking.
- Bring the water to a boil, then add a heaping tablespoon of salt. Adding salt to boiling water obviously helps flavor the pasta, but there is another reason for adding salt: It increasing the boiling temperature capacity so that the pasta can cook faster for optimal texture.
- Next add the pasta, stirring occasionally to prevent sticking, until al dente. You may need to test a noodle a couple of times. Perfect pasta should be slightly chewy, never mushy.
- Do not add oil the water, it will keep the sauce from adhering to the pasta. For the same reason, do not rinse the pasta after draining it. This will get rid of the starch, which helps the sauce stick to the pasta. Only rinse pasta if you’re making a cold pasta dish.
For more favorite Italian dishes be sure to try my:
- Chicken Piccata
- Italian Pork Ribs
- Osso Buco
- Pasta alla Norma
- Fettuccine Alfredo
- Braciole
- Porchetta
- Focaccia
- Beef Ragu
- Lamb Ragu
- Bolognese
- Tomato Risotto
- Polenta Lasagna
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Chicken Bolognese
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 carrot , peeled and chopped
- 1 celery rib , chopped
- 2 cloves garlic , minced
- 1 lb ground chicken
- 1/2 cup dry white wine
- 30 ounce can crushed tomatoes (imported Italian San Marzano's are the best)
- 1 cup strong chicken broth
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- Salt and pepper
- 1 pound pasta of choice , cooked according to package instructions
- grated Parmesan cheese for serving
Instructions
- Heat the butter and oil in a large Dutch oven or heavy saucepan over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5-7 minutes. Add the garlic and cook for another minute. Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes. Add the wine, increase the temperature to high, and boil for 2 minutes.Add the tomatoes and their juice, the chicken broth, parsley, rosemary, and thyme and bring to a boil. Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened. In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.
- Serve on the cooked pasta sprinkled with Parmesan cheese.Note: This sauce tastes even better the next day. It will keep in the fridge for 3-4 days. It also freezes well.
Nutrition
Originally published on The Daring Gourmet February 6, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
This was delicious! I’m going to make it with turkey next time just to change things up. Off to check out more of your recipes!
Fantastic, thank you so much Sandra!
Never add oil to your pasta water as it will prevent the sauce from coating your pasta
Two big tips here and I am not Italian:
1. When the water boils and you want to add the pasta, first add 1/2 teaspoonful of olive oil to the boiling water, stops any sticking.
2. Boil the water and add pasta when the water is at boiling point. Time exactly 11 minutes and remove the pasta (now separate because 1. above).
I found this needed to cook longer to have the flavors blend and the tomatoes to lose their acidic bite. I also added them, grated nutmeg and some crepe franchise. It was being served over creamy polenta which had a lot of Parmesan, so skipped that as well. Pretty yummy!