Chicken Bolognese Sauce
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If you love a cozy bowl of pasta but want something a little lighter than traditional beef bolognese, this chicken bolognese version is for you.
I make this sauce when I want a make-ahead dinner that simmers low and slow on the weekend, then saves me on busy weeknights. It’s rich, comforting, and freezer-friendly, which is exactly why it’s earned a regular spot in my rotation.
I’ve tested this chicken bolognese multiple times in my own kitchen to make sure it delivers rich flavor without drying out, which can be a challenge with ground chicken. The long, gentle simmer gives the sauce time to develop while still staying tender and balanced.
If cozy, family-style dinners are your thing, you’ll find more favorites like this in my dinner recipe collection.
Why You’ll Love This Chicken Bolognese
- Lighter comfort food – Ground chicken keeps things hearty without feeling heavy
- Make-ahead friendly – This sauce tastes even better the next day
- Freezer-friendly – Perfect for cooking once and stretching meals later
- Familiar flavors – Cozy, classic ingredients your family will recognize
When I need something quicker on a busy weeknight, I lean on easier comfort dinners like my Hamburger Potato Stroganoff, which skips the long simmer but still delivers that same cozy payoff.
Free 3 Ways To Cook Chicken PDF
Ingredients
Recipe Notes
- Ground chicken – Keeps the sauce lighter than traditional beef bolognese while still giving it a hearty, satisfying texture.
- Onion, carrots, and celery – This classic bolognese base adds depth and slow-simmered flavor without anything fancy.
- Tomato paste – The key to a rich, concentrated tomato flavor and a thicker, more luxurious sauce.
- Whole milk – Softens the chicken and balances the acidity of the tomatoes, giving the sauce a smooth, rounded finish.
- Chicken broth – Adds moisture and flavor while keeping the sauce cohesive and lighter than a beef-based version.
- Dried Italian herbs and a bay leaf – A simple blend that builds familiar, comforting flavor as the sauce simmers.
See the recipe card below for a complete list of ingredients and measurements.
How to Make Chicken Bolognese Sauce
Step 1: In a large Dutch oven, large skillet, or large pot, cook onion, carrots, and celery over medium heat until they have all softened. About 5 minutes.
Step 2: Add garlic and ground chicken, then cook, breaking up the meat with a wooden spoon until no pink remains. Add the wine and simmer until most of it has evaporated. About 10 minutes.
Step 4: Add chicken broth, whole milk, tomatoes, tomato paste, bay leaf, and spices. Simmer over medium-low heat for 1 hour.
Step 5: Serve the chicken bolognese over the pasta. Finish with freshly grated parmesan and basil if desired.
When I Make This Recipe
This is one of those sauces I make on a Sunday afternoon when I want dinner handled for a few nights. I’ll serve it fresh once, then freeze the rest so future me can pull together a comforting pasta dinner without starting from scratch.
If I want to stock the freezer, I’ll often double the recipe and freeze half in smaller containers so future pasta nights are already handled.
Storage, Reheating & Freezing
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze cooled sauce in airtight containers for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm gently on the stovetop or in the microwave. Add a splash of broth or milk if needed to loosen the sauce.
Chicken Bolognese Variations
- Use fettuccine, linguine, or tagliatelle instead of spaghetti.
- Swap ground chicken for ground turkey.
- Stir in a splash of cream at the end for extra richness.
- Prefer a smoother sauce? Use crushed tomatoes instead of diced.
What to Serve with Chicken Bolognese
I usually keep it simple and serve this with a crisp salad and my cheesy garlic toast, which is perfect for scooping up every bit of sauce.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
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Chicken Bolognese Sauce
Ingredients
- 1 Tablespoon Olive Oil
- ¾ cup Diced Onion
- ¾ cup Diced Carrots
- ½ cup Diced Celery
- 1 pound Ground Chicken
- 3 cloves Minced Garlic
- ½ cup Tomato Paste
- ½ cup Red Wine
- 1 cup Chicken Broth
- 1 cup Whole Milk
- 28 ounces Diced Petite Tomatoes
- 1 Bay Leaf
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ½ teaspoon Thyme
- 1 teaspoon Parsley
- ½ teaspoon Red Pepper Flakes
- Salt and Pepper
- 8 ounces Spaghetti
Instructions
- In a large dutch oven, heat the olive oil and cook onion, carrots, celery until they have all softened. About 5 minutes.1 Tablespoon Olive Oil, ¾ cup Diced Carrots, ½ cup Diced Celery, ¾ cup Diced Onion
- Add garlic and ground chicken, and cook, breaking up with a wooden spoon until no pink remains.1 pound Ground Chicken, 3 cloves Minced Garlic
- Add wine and simmer until most of the wine has evaporated. About 10 minutes.½ cup Red Wine
- Add chicken broth, whole milk, tomatoes, tomato paste, bay leaf, and spices.1 cup Chicken Broth, 1 cup Whole Milk, 28 ounces Diced Petite Tomatoes, 1 Bay Leaf, ½ teaspoon Oregano, ½ teaspoon Basil, ½ teaspoon Thyme, 1 teaspoon Parsley, ½ teaspoon Red Pepper Flakes, Salt and Pepper, ½ cup Tomato Paste
- Simmer over medium-low heat for 1 hour.
- Cook spaghetti according to package directions. DO NOT rinse pasta. Drain and add spaghetti to sauce. Toss until the pasta is coated in the sauce. Serve immediately.8 ounces Spaghetti
Notes
- Simmer gently: Keep the heat low so the sauce thickens slowly without scorching. Small bubbles are what you want.
- Don’t skip the milk: It softens the ground chicken and balances the acidity of the tomatoes for a smoother sauce.
- Stir occasionally: Give the sauce a stir every 10–15 minutes so it doesn’t stick to the bottom of the pot.
- Taste at the end: The flavor develops as it simmers, so adjust salt and pepper just before serving.
- Double for the freezer: This sauce freezes well. If you want extra for later, doubling the recipe is an easy win.
Fabuloso!