Chicken Bolognese
By Lidey HeuckPublished on January 13, 2026
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
Before You Begin
Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free) in this recipe for a rich-tasting dish. You can substitute 1 teaspoon of dried thyme for the fresh thyme. We love this recipe with a big tubular pasta such as paccheri, but you can use any pasta shape you like.
Instructions
- Bring 3 quarts water to boil in large pot. Add 1 pound pasta and 2 tablespoons kosher salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot; cover to keep warm.
- Meanwhile, heat 3 tablespoons extra-virgin olive oil in large Dutch oven over medium-low heat until shimmering. Add 1 large finely chopped onion, 3 medium finely chopped carrots, and 3 finely chopped celery ribs and cook, stirring occasionally, until just tender, 8 to 10 minutes.
- Increase heat to medium and add 1 pound ground chicken, breaking up meat into very small pieces with wooden spoon, until no longer pink, 5 to 7 minutes. Stir in ¼ cup tomato paste, 4 minced garlic cloves, 2 teaspoons fresh thyme leaves, 2 teaspoons kosher salt, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes, and cook over medium heat, until dark fond begins to form on bottom of pot, 2 to 4 minutes.
- Add 1 cup red wine and simmer until liquid has mostly evaporated, 1 to 2 minutes. Add 1 can crushed tomatoes and 1 cup milk and bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens slightly, 15 to 20 minutes.
- Reduce heat to low and stir in 1 cup grated Parmesan cheese, pasta, and ½ cup reserved pasta water. Off heat, stir in ⅓ cup chopped basil leaves and 2 teaspoons red wine vinegar (optional). Season with salt and pepper flakes to taste. Serve, passing additional Parmesan cheese separately.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
You won’t miss the red meat in this rich and complex chicken Bolognese. We skip over lean ground chicken breast for fattier ground chicken, which contains both white and dark meat. To rival the depth of a long-cooked classic version, we cook the ground chicken with a mirepoix and a hefty dose of tomato paste until a dark, ultrasavory fond forms on the bottom of the pot. A full cup of red wine deglazes the pan and contributes more complexity. Whole milk, a signature ingredient in Bolognese, creates a rich mouthfeel. Instead of merely sprinkling grated Parmesan over the dish, we incorporate a generous amount into the sauce, further increasing savory depth. Finally, we toss the pasta and some starchy reserved pasta water with the sauce, lending the dish a touch more body.
Before You Begin
Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat-free) in this recipe for a rich-tasting dish. You can substitute 1 teaspoon of dried thyme for the fresh thyme. We love this recipe with a big tubular pasta such as paccheri, but you can use any pasta shape you like.
Instructions
- Bring 3 quarts water to boil in large pot. Add 1 pound pasta and 2 tablespoons kosher salt and cook, stirring frequently, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot; cover to keep warm.
- Meanwhile, heat 3 tablespoons extra-virgin olive oil in large Dutch oven over medium-low heat until shimmering. Add 1 large finely chopped onion, 3 medium finely chopped carrots, and 3 finely chopped celery ribs and cook, stirring occasionally, until just tender, 8 to 10 minutes.
- Increase heat to medium and add 1 pound ground chicken, breaking up meat into very small pieces with wooden spoon, until no longer pink, 5 to 7 minutes. Stir in ¼ cup tomato paste, 4 minced garlic cloves, 2 teaspoons fresh thyme leaves, 2 teaspoons kosher salt, 1 teaspoon dried oregano, and ½ teaspoon red pepper flakes, and cook over medium heat, until dark fond begins to form on bottom of pot, 2 to 4 minutes.
- Add 1 cup red wine and simmer until liquid has mostly evaporated, 1 to 2 minutes. Add 1 can crushed tomatoes and 1 cup milk and bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens slightly, 15 to 20 minutes.
- Reduce heat to low and stir in 1 cup grated Parmesan cheese, pasta, and ½ cup reserved pasta water. Off heat, stir in ⅓ cup chopped basil leaves and 2 teaspoons red wine vinegar (optional). Season with salt and pepper flakes to taste. Serve, passing additional Parmesan cheese separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
0 Comments