Easy Chicken Bolognese with Italian Sausage (No Chopping!)
This easy chicken bolognese is a cozy weeknight dinner made with ground chicken, Italian sausage, and San Marzano tomatoes. No chopping required—just one pan, bold flavor, and 40 minutes start to finish. A quick, comforting pasta sauce that’s even better the next day.
We made this Easy Chicken Bolognese with Italian Sausage on a weeknight, and it instantly became a family favorite. Inspired by a bolognese I learned to make in a family kitchen on the island of Ischia, this version keeps all the richness and comfort, but skips the long simmer and chopping—just like our creamy lemon chicken orzo does.
Everything happens in one pan, and it’s ready in about 40 minutes.
It’s the kind of meal that feels like a Sunday sauce—without the fuss.
Table of Contents
Why You’ll Love This Recipe
- One pan, no chopping. Garlic and dried herbs build all the flavor—no knife required.
- Fast and flavorful. Simmered just long enough for a rich, cozy sauce.
- Better than takeout. Made from scratch with clean ingredients.
- Perfect for leftovers. The sauce tastes even better the next day.
What Is Chicken Bolognese?
Chicken bolognese is a lighter twist on the classic Italian meat sauce known as ragù alla bolognese. Traditionally made with beef or pork, this version uses ground chicken and Italian sausage for a flavorful base, simmered with tomato paste and passata (puréed tomatoes) until thick and savory. It’s rich, meaty, and deeply comforting—served over rigatoni or pappardelle and finished with Parmesan.
Ingredients
- Olive oil – Used to sauté the garlic and herbs and build the base of the sauce.
- Garlic cloves – Added whole to infuse the oil with flavor—no mincing needed.
- Dried basil and oregano – Classic Italian herbs for easy seasoning.
- Calabrian chilies (optional) – Add a little kick, or leave them out.
- Ground Italian sausage – Brings richness and depth to the sauce.
- Ground chicken (85/15 preferred) – Leaner than beef but still flavorful.
- Salt and black pepper – Season to taste.
- Tomato paste – Adds concentrated flavor and sweetness.
- Passata or puréed San Marzano tomatoes – A clean, smooth tomato base.
- Parmesan cheese – For serving, grated fresh.
How to Make It
- Heat olive oil in a large skillet and add whole garlic cloves. Sauté for 30 seconds until fragrant, then stir in the dried basil, oregano, and Calabrian chilies (if using), stirring just until fragrant—about 10 seconds.
- Add the sausage and chicken. Season with salt and pepper and cook for 7–10 minutes, breaking up the meat, until browned and fully cooked.
- Add tomato paste. Stir it in and cook for 1–2 minutes to deepen the flavor.
- Simmer the sauce. Pour in the passata and stir. Simmer uncovered on low heat for 20–25 minutes, stirring occasionally until thickened.
- To Serve, spoon over your favorite cooked pasta and finish with grated Parmesan.
Jenn’s Tip: Sauté the tomato paste for 1–2 minutes after browning the meat to caramelize it slightly—this deepens the flavor and makes your sauce taste like it simmered for hours. It’s a small step that makes a big difference.
Expert Tips
- Use a mix of dark and white ground chicken for the best flavor and texture.
- Let the tomato paste cook briefly after browning the meat—it deepens the flavor.
- Simmer uncovered so the sauce thickens naturally.
- Pairs well with rigatoni or pappardelle, but works with any pasta you love.
Storage and Freezing
Store leftover chicken bolognese in an airtight container in the refrigerator for up to 3 days. The flavor gets even better as it sits. To freeze, let the sauce cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove with a splash of water to loosen if needed.
Yes! Ground turkey works well—just use dark meat or a mix to keep the sauce moist and flavorful.
Hearty pastas like rigatoni, pappardelle, or paccheri are great because they hold onto the sauce.
Yes, it’s perfect for meal prep. Store it in the fridge for 3 days or freeze for up to 3 months.
No chopping required—just whole garlic cloves and pantry ingredients. Everything else goes straight into the pan.
More Easy Italian Pasta Recipes to Try
If you love this weeknight chicken bolognese, here are a few more Italy in Your Kitchen favorites:.
- Creamy Eggplant Pasta – Inspired by Pasta alla Norma.
- Pasta e Piselli – A cozy pantry pasta from my childhood.
- Burrata Pasta with Roasted Tomatoes – Minimal ingredients, restaurant flavor.
- Italian Chicken Cutlets– For when you’re craving a saucy Italian meat dish.
Easy Chicken Bolognese with Italian Sausage (No Chopping!)
Equipment
- 1 large skillet for sauce
- 1 Large Pot to cook pasta
Ingredients
- 1 tablespoon Olive oil
- 3 Garlic cloves
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Calabrian chilies optional
- 1 pound Ground Italian sausage
- 1 1/2 pounds Ground chicken preferably 85/15 or a mix of dark and white meat
- Salt and black pepper to taste
- 2 tablespoons Tomato paste
- 28 ounces Passata or puréed San Marzano tomatoes
- Freshly grated Parmesan cheese for serving
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add olive oil and sauté the garlic for 30 seconds until fragrant. Stir in the dried basil, oregano, and Calabrian chilies (if using), stirring just until fragrant, about 10 seconds.
- Add the ground Italian sausage and ground chicken. Season with salt and black pepper. Cook for 7–10 minutes, breaking up the meat with a wooden spoon, until browned and no longer pink.
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to deepen in color and flavor.
- Pour in the passata or puréed tomatoes. Stir to combine, then bring to a gentle simmer. Reduce the heat to low. Let cook for 20–25 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Spoon over your favorite cooked pasta and finish with freshly grated Parmesan cheese.
Notes
- Use a mix of dark and white ground chicken (85/15) for the best flavor and moisture.
- Cook the tomato paste for 1–2 minutes after browning the meat to deepen the flavor.
- Let the sauce simmer uncovered so it naturally thickens — just stir occasionally.
- This recipe pairs well with rigatoni, pappardelle, or any short, ridged pasta.
- The sauce can be made ahead — it tastes even better the next day.
