Best Chicken Bolognese Recipe
A cozy, high-protein Chicken Bolognese that’s hearty, flavorful, and secretly veggie-packed. Made with browned ground chicken, carrots, and my go-to secret — mushrooms — for that classic “meaty” taste, it’s a healthy pasta sauce that feels indulgent but comes together in under an hour.
Ingredients
- 1 lb ground chicken, 93% lean is best
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced (about 1 cup)
- 8 oz baby bella or cremini mushrooms, finely diced (about 1 cup)
- 4 large garlic cloves, minced
- 1 teaspoon salt, more to taste
- ½ teaspoon black pepper
- 1 can (28 oz) crushed tomatoes
- 3 tablespoon tomato paste
- 1 cup low-sodium chicken broth, or bone broth
- 3 tablespoon fresh basil, finely chopped
- 2 bay leaves
- 1 tablespoon butter
- 16 oz pasta of choice, (I like fettuccine or pappardelle), brown rice, quinoa, lentil, chickpea, gluten-free if needed
Instructions
- Sauté the veggies: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion, carrot, mushrooms, and garlic. Cook, stirring often, until the veggies are soft and golden brown, about 12–15 minutes.
- Brown the chicken: Add the ground chicken to the pot and break it up with a wooden spoon. Cook until no longer pink, about 5–7 minutes.
- Simmer the sauce: Stir in the crushed tomatoes, tomato paste, chicken broth, basil, bay leaves, butter, salt, pepper, and (1 - 2 teaspoon of chili flakes if you want this to be spicy). Reduce heat to medium-low and simmer uncovered for at least 30 minutes (or up to 1 hour for a deeper flavor), stirring occasionally.
- Cook the pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ¼–½ cup of pasta water.
- Combine & serve: Remove bay leaves from the sauce. Add cooked pasta to the pot and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
- Garnish: Top with fresh basil and grated Parmesan. Serve warm and enjoy!
Notes
Don’t skip the mushrooms! They’re the secret to that rich, hearty flavor that makes this chicken bolognese taste like it simmered all day — without any cream or beef.
Finely dice your veggies. The smaller the chop, the smoother and silkier your sauce will be.
Simmer time = flavor. Thirty minutes works great, but if you have an hour, let it go — it only gets better.
Make it your own. Stir in a splash of wine or a spoonful of Greek yogurt for extra depth or creaminess.
Store & freezing. Keep leftovers in the fridge for up to 4 days, or freeze (without pasta) for up to 3 months. Reheat on the stove with a splash of broth or water until warmed through.
Meal prep win. The sauce tastes even better the next day and freezes beautifully for up to 3 months.
Nutrition
Serving: 1cup | Calories: 204kcal | Carbohydrates: 12g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 610mg | Potassium: 957mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2388IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 2mg
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