This ground chicken bolognese delivers a rich, homemade tomato-meat sauce that pairs perfectly with your favorite pasta. It’s hearty, vegetable-packed, and simple to make in one pot—ideal for weeknight dinners, meal prep, or freezer-friendly batches.
This is a favorite among readers because it balances flavor and nutrition: lean ground chicken, a soffritto-style mix of onions, carrots and celery, and a long simmer to concentrate flavors. It reheats beautifully and freezes well, making it a practical pick for busy households.
Why This Ground Chicken Bolognese Works
Simple techniques and pantry-friendly ingredients create a deep, savory sauce without needing lots of fuss. Key features include:
- One-pot convenience: cook on the stovetop from start to finish.
- Veggie-packed: onion, garlic, carrots and celery add texture and natural sweetness.
- Versatile: serve over rotini, spaghetti, fettuccine, or use it in lasagna or as a filling for stuffed peppers.
- Meal-friendly: great for batch cooking and freezing in portions.
Featured Ingredients
For exact quantities and step-by-step directions, see the recipe card below. Highlights:
Ground chicken bolognese
- Seasonings: kosher salt, garlic powder, paprika, dried thyme, rosemary, parsley, oregano, crushed red pepper, and black pepper for a well-rounded Italian flavor profile.
- Ground chicken: lean and protein-rich; you can substitute ground turkey, beef, or a plant-based ground if preferred.
- Minced vegetables: onion, garlic, carrots and celery make a classic aromatic base.
- Tomatoes: crushed tomatoes and tomato paste provide body and acidity.
- Light brown sugar: balances the acidity and deepens the sauce.
- Pasta: rotini is shown here, but use any pasta you enjoy.
Toppings
- Freshly grated Parmesan
- Chopped fresh basil or parsley
How to Make Ground Chicken Bolognese
1. Combine the dried spices
Mix kosher salt, garlic powder, paprika, dried thyme, rosemary, parsley, oregano, red pepper flakes, and black pepper in a small bowl and set aside.
2. Brown the ground chicken
Heat a large Dutch oven over medium-high and add 2 tablespoons olive oil. Once hot, add the ground chicken, breaking it into small pieces. Stir in the prepared spice mix and cook until mostly cooked through but still slightly pink—about 5 minutes. Remove the chicken with a slotted spoon and set aside.
3. Sauté the vegetables
Keep any oil and drippings in the pot, add another tablespoon of olive oil, then add the minced onion and a pinch of salt. Sauté 4–5 minutes until softened, then stir in the minced garlic, carrots and celery and cook for another 2 minutes.
4. Add tomatoes and simmer
Stir in crushed tomatoes, tomato paste, brown sugar and Worcestershire sauce. Whisk to combine and bring to a gentle boil over medium-high heat.
5. Return the chicken and simmer low
Add the reserved ground chicken back to the pot, reduce the heat to low, and simmer uncovered for about 1.5 hours, stirring occasionally. The long, gentle simmer concentrates the flavors and softens the vegetables into a rich, cohesive sauce.
6. Finish and serve
Off the heat, let the sauce rest 10–15 minutes. Cook pasta according to package directions and serve the bolognese over pasta. Top with freshly grated Parmesan and chopped basil or parsley.
Top Tips
- Patience pays off: Don’t shorten the simmer time—1.5 hours gives the best depth and texture.
- Make extra: This sauce freezes well, so double or triple the batch if you want ready-made dinners on hand.
- Choose the pasta you love: Short twists like rotini hold the sauce nicely, but long strands or broader noodles are excellent too.
FAQs
What does bolognese taste like?
Bolognese is a savory, tomato-forward meat sauce with rich, rounded flavors from the meat, aromatics and slow simmering. It’s thicker and more cohesive than chunkier tomato sauces.
Can I make this vegetarian?
Yes. A plant-based ground works well—use your preferred brand and follow the same steps.
Can I use other ground meats?
Absolutely. Ground turkey, beef, pork, or combinations will work. Adjust cook times as needed for higher-fat meats.
Storage
Refrigerator: Cool completely, store in an airtight container for 3–5 days.
Freeze for Later
Let the sauce cool fully, then transfer to freezer-safe bags or containers, removing excess air. Freeze up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop; add a splash of water if the sauce is too thick.
Nutrition (approx.)
Per serving: Calories ~472; Carbohydrates ~55 g; Protein ~29 g; Fat ~16 g; Fiber ~5 g; Sugar ~8 g. Use these values as an estimate.
More Ground Chicken Ideas
- Simple ground chicken burgers
- Baked chicken nachos
- Coconut curry meatballs
- Tikka masala meatballs
- Kung Pao chicken meatballs
Recipe Card – Ground Chicken Bolognese (Serves 8)
Ingredients
- 2 teaspoons kosher salt, divided
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil, divided
- 2 lbs ground chicken
- 1 small white onion, minced
- 6 cloves garlic, minced
- 1.5 cups minced carrots
- 1.5 cups minced celery
- 2 (28 oz) cans crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons light brown sugar
- 1 teaspoon Worcestershire sauce
- 16 oz rotini pasta (or pasta of choice)
Instructions
- Combine spices in a small bowl and set aside.
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add ground chicken and break into pieces. Cook 4–6 minutes, stir in spices, then remove chicken with a slotted spoon when mostly cooked.
- Add remaining tablespoon of oil to the pot, sauté onion with 1/4 teaspoon salt for 4–5 minutes. Add garlic, carrots and celery and cook 2 more minutes.
- Stir in crushed tomatoes, tomato paste, brown sugar and Worcestershire. Bring to a boil, then return chicken to the pot.
- Reduce heat to low and simmer uncovered for 1.5 hours, stirring occasionally. Remove from heat and let rest 10–15 minutes.
- Cook pasta per package directions, drain and serve topped with bolognese, grated Parmesan and chopped basil.