Chicken Bolognese: A Lighter, Faster Twist on a Classic

Bolognese, that rich and comforting Italian meat sauce, is a beloved dish worldwide. But sometimes, you crave that familiar flavor without the hours of simmering and the heaviness of traditional beef or pork. Enter: Chicken Bolognese! This recipe offers a lighter, faster, and equally delicious alternative that’s perfect for weeknight dinners and satisfying comfort food cravings.

This version substitutes ground chicken for the traditional meats, making it leaner and quicker to cook. Don’t think you’ll be sacrificing flavor, though! We’ll build a deep, savory sauce with a blend of aromatic vegetables, herbs, and a touch of cream for richness. Get ready to discover your new favorite weeknight pasta sauce!

Why Chicken Bolognese?

* **Lighter:** Ground chicken is significantly lower in fat than ground beef or pork, making this a healthier option without compromising on taste.
* **Faster:** Chicken cooks much quicker than beef or pork, reducing the simmering time and making it ideal for busy weeknights.
* **Versatile:** Chicken bolognese pairs perfectly with a variety of pasta shapes, from classic spaghetti to rigatoni and even lasagna.
* **Delicious:** When prepared correctly, chicken bolognese is incredibly flavorful, offering a satisfying and comforting experience.

Ingredients You’ll Need

* **Ground Chicken:** The star of the show! Look for ground chicken with a decent amount of fat (around 7-10%) for the best flavor and moisture. Lean ground chicken can sometimes become dry, so adding a little olive oil during cooking can help.
* **Aromatics:** Onion, celery, and carrots form the classic *soffritto*, the aromatic base of many Italian sauces. Finely dice these vegetables for even cooking.
* **Garlic:** A must-have for any good Italian sauce. Mince it finely or press it for maximum flavor release.
* **Tomato Paste:** Adds depth and richness to the sauce. Look for a good quality tomato paste for the best results.
* **Canned Tomatoes:** Diced tomatoes or crushed tomatoes work well. Choose a good quality brand for the best flavor.
* **Dry White Wine:** Adds acidity and complexity to the sauce. If you don’t have white wine, you can substitute chicken broth or vegetable broth.
* **Chicken Broth:** Adds moisture and flavor to the sauce.
* **Dried Herbs:** Italian seasoning, oregano, thyme, and bay leaf are all great choices. Use fresh herbs if you have them, but remember to add them towards the end of cooking to preserve their flavor.
* **Heavy Cream (Optional):** Adds richness and creaminess to the sauce. You can substitute milk or half-and-half for a lighter option.
* **Parmesan Cheese:** For grating over the finished dish. Freshly grated Parmesan is always best!
* **Olive Oil:** For sautéing the vegetables and chicken.
* **Salt and Pepper:** To taste.

Ingredient List (Detailed)

* 1 tablespoon olive oil
* 1 medium onion, finely diced
* 2 celery stalks, finely diced
* 2 carrots, finely diced
* 2 cloves garlic, minced
* 1 pound ground chicken
* 2 tablespoons tomato paste
* 1 (28 ounce) can crushed tomatoes or diced tomatoes
* 1/2 cup dry white wine (or chicken broth)
* 1/2 cup chicken broth
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1 bay leaf
* 1/4 cup heavy cream (optional)
* Salt and pepper to taste
* Grated Parmesan cheese, for serving
* 1 pound pasta of your choice

Equipment You’ll Need

* Large skillet or Dutch oven
* Wooden spoon or spatula
* Cutting board
* Knife
* Pasta pot

Step-by-Step Instructions: Making Chicken Bolognese

Now, let’s get cooking! Follow these simple steps to create a delicious and satisfying Chicken Bolognese.

**Step 1: Prepare the Soffritto**

* Heat the olive oil in a large skillet or Dutch oven over medium heat.
* Add the diced onion, celery, and carrots and cook, stirring occasionally, until softened, about 5-7 minutes. This process, called *soffritto*, is crucial for building a flavorful base.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Brown the Ground Chicken**

* Add the ground chicken to the skillet and break it up with a wooden spoon or spatula.
* Cook, stirring occasionally, until the chicken is browned and cooked through. Drain off any excess grease.

**Step 3: Build the Sauce**

* Stir in the tomato paste and cook for 1-2 minutes, until it coats the chicken and vegetables. This helps to deepen the flavor of the tomato paste.
* Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. This process, called deglazing, adds a lot of flavor to the sauce.
* Add the crushed tomatoes (or diced tomatoes), chicken broth, Italian seasoning, oregano, thyme, and bay leaf.
* Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer the sauce simmers, the more flavorful it will become. Stir occasionally to prevent sticking.

**Step 4: Finish the Sauce**

* Remove the bay leaf.
* Stir in the heavy cream (if using). This adds a touch of richness and creaminess to the sauce, but it’s optional.
* Season with salt and pepper to taste. Be sure to taste the sauce and adjust the seasoning as needed.

**Step 5: Cook the Pasta**

* While the sauce is simmering, cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.

**Step 6: Combine and Serve**

* Add the cooked pasta to the skillet with the chicken bolognese sauce.
* Toss to coat the pasta evenly with the sauce.
* If the sauce is too thick, add a little of the reserved pasta water to thin it out. The pasta water contains starch, which helps to bind the sauce and pasta together.
* Serve immediately, topped with grated Parmesan cheese.

Tips for the Best Chicken Bolognese

* **Don’t skimp on the soffritto:** The *soffritto* is the foundation of the sauce, so take your time and cook the vegetables until they are softened and fragrant.
* **Brown the chicken well:** Browning the chicken adds flavor to the sauce. Don’t overcrowd the pan, or the chicken will steam instead of brown. Cook it in batches if necessary.
* **Simmer the sauce for as long as possible:** The longer the sauce simmers, the more the flavors will meld together. Aim for at least 30 minutes, or even longer if you have time.
* **Use good quality ingredients:** The quality of your ingredients will affect the taste of the final dish. Use good quality canned tomatoes, tomato paste, and Parmesan cheese.
* **Don’t be afraid to experiment with herbs and spices:** Feel free to add other herbs and spices to the sauce, such as red pepper flakes for a little heat, or fresh basil for a bright, summery flavor.
* **Adjust the seasoning to your taste:** Be sure to taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or herbs to your liking.
* **Use pasta water to thin the sauce:** Pasta water contains starch, which helps to bind the sauce and pasta together. Add a little pasta water to the sauce if it’s too thick.
* **Serve immediately:** Chicken Bolognese is best served immediately, while the pasta is still hot and the sauce is still flavorful.

Variations and Adaptations

* **Vegetarian Bolognese:** Substitute lentils or mushrooms for the ground chicken. You can also add other vegetables, such as zucchini or bell peppers.
* **Spicy Bolognese:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Creamy Bolognese:** Stir in a dollop of mascarpone cheese or ricotta cheese for an extra creamy sauce.
* **Wine-Free Bolognese:** Omit the white wine and substitute with additional chicken broth.
* **Low-Carb Bolognese:** Serve the chicken bolognese over zucchini noodles or cauliflower rice for a low-carb option.
* **Make it in the slow cooker:** Brown the chicken and vegetables in a skillet, then transfer them to a slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours. Remove the bay leaf before serving.
* **Make it in the Instant Pot:** Brown the chicken and vegetables in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 15 minutes, followed by a natural pressure release. Remove the bay leaf before serving.

Serving Suggestions

* **Pasta:** The classic pairing for bolognese. Spaghetti, rigatoni, penne, and fettuccine all work well.
* **Lasagna:** Use chicken bolognese as the meat sauce in your lasagna.
* **Polenta:** Serve chicken bolognese over creamy polenta for a comforting and satisfying meal.
* **Baked Potatoes:** Top baked potatoes with chicken bolognese for a hearty and flavorful meal.
* **Garlic Bread:** Serve with garlic bread for dipping in the sauce.
* **Salad:** Serve with a simple green salad for a complete meal.

Storage Instructions

* **Refrigerator:** Store leftover chicken bolognese in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** Store leftover chicken bolognese in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Instructions

* **Stovetop:** Reheat chicken bolognese in a skillet over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat chicken bolognese in the microwave in 30-second intervals, stirring in between, until heated through.

Nutritional Information (Approximate)

(Per serving, based on a recipe serving 6, excluding pasta):

* Calories: Approximately 350-400
* Protein: 30-35g
* Fat: 20-25g
* Carbohydrates: 10-15g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*

Chicken Bolognese Recipe Card

**Yields:** 6 servings
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, finely diced
* 2 celery stalks, finely diced
* 2 carrots, finely diced
* 2 cloves garlic, minced
* 1 pound ground chicken
* 2 tablespoons tomato paste
* 1 (28 ounce) can crushed tomatoes or diced tomatoes
* 1/2 cup dry white wine (or chicken broth)
* 1/2 cup chicken broth
* 1 teaspoon dried Italian seasoning
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1 bay leaf
* 1/4 cup heavy cream (optional)
* Salt and pepper to taste
* Grated Parmesan cheese, for serving
* 1 pound pasta of your choice

**Instructions:**

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, celery, and carrots and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
2. Add the ground chicken to the skillet and break it up with a wooden spoon or spatula. Cook until browned and cooked through. Drain off any excess grease.
3. Stir in the tomato paste and cook for 1-2 minutes. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Add the crushed tomatoes (or diced tomatoes), chicken broth, Italian seasoning, oregano, thyme, and bay leaf.
4. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
5. Remove the bay leaf. Stir in the heavy cream (if using). Season with salt and pepper to taste.
6. While the sauce is simmering, cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
7. Add the cooked pasta to the skillet with the chicken bolognese sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
8. Serve immediately, topped with grated Parmesan cheese.

Enjoy your delicious and comforting Chicken Bolognese!