Chicken Bolognese Sauce – A Lighter, Comforting Classic
This Chicken Bolognese Sauce brings all the cozy, slow-simmered flavor you love from traditional Bolognese, but with a lighter touch. It’s hearty, saucy, and deeply savory, thanks to a balanced mix of vegetables, tomato, and herbs. Ground chicken keeps it lean without losing richness.
Serve it over pasta, spoon it onto polenta, or layer it into a lasagna. It’s simple enough for a weeknight and special enough for guests.
Chicken Bolognese Sauce - A Lighter, Comforting Classic
Ingredients
Method
- Prep the base. Finely dice the onion, carrots, and celery so they melt into the sauce.Mince the garlic. If using fresh thyme, strip the leaves from the stems.
- Sweat the vegetables. Warm olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt.Cook 8–10 minutes, stirring often, until softened and lightly golden at the edges.
- Bloom the garlic and tomato paste. Stir in garlic, tomato paste, thyme, and a pinch of red pepper flakes if using. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.
- Brown the chicken. Increase heat to medium-high. Add the ground chicken with 1 teaspoon salt and several grinds of pepper.Break it up with a spoon. Cook 5–7 minutes until no longer pink and lightly browned in spots. Don’t worry if it sticks a bit—that browning equals flavor.
- Deglaze with wine. Pour in the white wine.Scrape up any browned bits on the bottom of the pot. Let it simmer 2–3 minutes until the alcohol smell cooks off and the liquid reduces by about half.
- Add tomatoes and milk. Stir in the crushed tomatoes, milk, bay leaf, and a Parmesan rind if you have one. Bring to a gentle simmer.
- Simmer low and slow. Reduce heat to low and cook uncovered for 30–45 minutes, stirring occasionally.The sauce should thicken and turn glossy. Add a splash of water if it gets too tight.
- Taste and adjust. Remove bay leaf (and Parmesan rind). Taste and season with more salt and pepper as needed.If you want a hint of sweetness, add a tiny pinch of sugar or a knob of butter to round the acidity.
- Cook the pasta. Boil pasta in salted water until just shy of al dente. Reserve a cup of pasta water.
- Bring it together. Toss the pasta with a few ladles of sauce and a splash of pasta water over low heat until it clings to the noodles. Finish with grated Parmesan and a drizzle of olive oil.Top with torn basil or chopped parsley if you like.
What Makes This Special
This version leans on classic technique while keeping things approachable. Finely chopped onion, carrot, and celery create a sweet, savory base that gently cooks down with garlic and tomato paste for depth.
A bit of milk brings silkiness, and a splash of white wine brightens everything. Using ground chicken means faster cooking and a lighter feel, but you still get that “simmered all afternoon” flavor. It’s the kind of sauce that tastes even better the next day—and freezes beautifully.
Shopping List
- Olive oil (2–3 tablespoons)
- Unsalted butter (1 tablespoon, optional for richness)
- Ground chicken (1.5 pounds; dark meat or a mix works best)
- Yellow onion (1 large, finely diced)
- Carrots (2 medium, finely diced)
- Celery stalks (2, finely diced)
- Garlic (3–4 cloves, minced)
- Tomato paste (2 tablespoons)
- Crushed tomatoes or tomato passata (1 can, 28 ounces)
- Dry white wine (1/2 cup; chicken broth if you prefer)
- Whole milk (1/2 cup; or half-and-half)
- Bay leaf (1)
- Fresh thyme (2–3 sprigs) or dried (1 teaspoon)
- Red pepper flakes (pinch, optional)
- Kosher salt and black pepper
- Parmesan cheese (for serving; rind optional for simmering)
- Fresh basil or parsley (for finishing, optional)
- Pasta (pappardelle, tagliatelle, rigatoni, or your favorite)
Instructions
- Prep the base. Finely dice the onion, carrots, and celery so they melt into the sauce.Mince the garlic. If using fresh thyme, strip the leaves from the stems.
- Sweat the vegetables. Warm olive oil and butter in a large pot over medium heat. Add onion, carrot, and celery with a pinch of salt.Cook 8–10 minutes, stirring often, until softened and lightly golden at the edges.
- Bloom the garlic and tomato paste. Stir in garlic, tomato paste, thyme, and a pinch of red pepper flakes if using. Cook 1–2 minutes until the tomato paste darkens slightly and smells sweet.
- Brown the chicken. Increase heat to medium-high. Add the ground chicken with 1 teaspoon salt and several grinds of pepper.Break it up with a spoon. Cook 5–7 minutes until no longer pink and lightly browned in spots. Don’t worry if it sticks a bit—that browning equals flavor.
- Deglaze with wine. Pour in the white wine.Scrape up any browned bits on the bottom of the pot. Let it simmer 2–3 minutes until the alcohol smell cooks off and the liquid reduces by about half.
- Add tomatoes and milk. Stir in the crushed tomatoes, milk, bay leaf, and a Parmesan rind if you have one. Bring to a gentle simmer.
- Simmer low and slow. Reduce heat to low and cook uncovered for 30–45 minutes, stirring occasionally.The sauce should thicken and turn glossy. Add a splash of water if it gets too tight.
- Taste and adjust. Remove bay leaf (and Parmesan rind). Taste and season with more salt and pepper as needed.If you want a hint of sweetness, add a tiny pinch of sugar or a knob of butter to round the acidity.
- Cook the pasta. Boil pasta in salted water until just shy of al dente. Reserve a cup of pasta water.
- Bring it together. Toss the pasta with a few ladles of sauce and a splash of pasta water over low heat until it clings to the noodles. Finish with grated Parmesan and a drizzle of olive oil.Top with torn basil or chopped parsley if you like.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Leave a little space at the top for expansion.
- Reheat: Warm gently on the stove over low heat. Add a splash of water or broth if the sauce has thickened.Adjust salt and finish with a little fresh Parmesan before serving.
Why This is Good for You
Chicken provides lean protein without the heaviness of beef or pork. The trio of onion, carrot, and celery adds fiber and micronutrients along with natural sweetness, which lets you use less added sugar. Olive oil and a touch of milk make the sauce feel rich while staying lighter than cream-heavy versions.
You control the sodium and can scale back the cheese if you want to keep it especially light. It’s a balanced, satisfying meal that doesn’t weigh you down.
What Not to Do
- Don’t rush the browning. Color equals flavor. Give the vegetables and chicken time to develop a little caramelization.
- Don’t skip the tomato paste. It adds concentrated savory depth that canned tomatoes alone can’t provide.
- Don’t boil the sauce hard. A gentle simmer keeps it silky and prevents it from reducing too fast or tasting harsh.
- Don’t forget to season in layers. Salt the vegetables, then the chicken, and adjust at the end for a well-rounded taste.
- Don’t drain all the pasta water. You’ll want some to help the sauce cling and become glossy.
Recipe Variations
- Mushroom boost: Finely chop 6–8 ounces of mushrooms and cook them with the vegetables for extra umami and a meatier texture.
- Herby lemon: Add lemon zest and a handful of chopped parsley at the end for a bright, fresh finish.
- Creamier style: Swap the milk for half-and-half, or stir in a couple tablespoons of mascarpone right before serving.
- Veggie-forward: Add finely chopped zucchini or bell pepper with the soffritto.Simmer as usual.
- No wine: Use chicken broth plus 1 teaspoon red or white wine vinegar for brightness.
- Spicy kick: Increase red pepper flakes or add a spoonful of Calabrian chili paste when blooming the tomato paste.
- Gluten-free: Serve over gluten-free pasta, polenta, or spaghetti squash.
- Dairy-free: Skip the butter and milk; use olive oil only and add a splash of unsweetened almond or oat milk for silkiness.
FAQ
Can I use ground turkey instead of chicken?
Yes. Ground turkey works very well. If using extra-lean turkey breast, add an extra tablespoon of olive oil to keep the sauce from tasting dry.
How can I make the sauce thicker?
Simmer uncovered a bit longer, stirring occasionally, until it reduces to your liking.
You can also stir in a tablespoon of tomato paste during the last 10 minutes for extra body.
What pasta shapes pair best?
Wide or ridged shapes that catch the sauce are ideal: pappardelle, tagliatelle, rigatoni, or orecchiette. That said, any pasta you have on hand will work.
Do I need the milk?
Milk softens the acidity of the tomatoes and gives the sauce a smoother feel. If you prefer to skip dairy, use a splash of unsweetened plant milk or a tablespoon of olive oil to round the edges.
Can I make it in a slow cooker?
Yes.
Brown the vegetables and chicken on the stovetop first, then transfer to a slow cooker with the remaining ingredients. Cook on Low for 4–6 hours. Finish with milk in the last 30 minutes for the best texture.
Why add a Parmesan rind?
It infuses the sauce with savory depth without making it cheesy.
If you have one in the freezer, this is the perfect place to use it.
How do I avoid a watery sauce?
Keep the simmer gentle but steady, and don’t cover the pot. If you add vegetables with high water content, give the sauce extra time to reduce.
Can I prep this ahead for guests?
Absolutely. Make the sauce a day in advance and refrigerate.
Reheat gently, then cook the pasta right before serving so everything tastes fresh.
Wrapping Up
This Chicken Bolognese Sauce brings comfort, richness, and weeknight-friendly ease into one pot. With simple ingredients and a little patience, you get a sauce that feels special without being fussy. Keep a batch in the freezer, pair it with your favorite pasta, and you’ve got a reliable, crowd-pleasing dinner any night of the week.
