Chicken Bolognese (one pan)
This Chicken Bolognese is a cozy one pan weeknight dinner made with ground chicken, Italian sausage, and tomatoes. There’s no chopping required and it only takes 40 minutes from start to finish. Store any leftovers, since the flavors only get better the next day.
We made this easy Chicken Bolognese 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. My family tells me it’s the kind of meal that feels like a Sunday sauce, but with much less fuss. If you love a comforting pasta, my Marry Me Tortellini or Blackened Chicken Fettuccini Alfredo are two others to try.
Table of Contents
Why You’ll Love This Recipe
- One pan, no chopping. Garlic and dried herbs build all the flavor, no tedious chopped required.
- Fast and flavorful. Simmered just long enough for a rich, cozy sauce that’s ready in under an hour.
- Better than takeout. Made from scratch with clean ingredients and so much more affordable too.
- 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 brown the chicken and sausage and build the base of the sauce.
- Garlic cloves – Smashed and added after the meat browns for plenty of garlic flavor without any chopping.
- 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.
- Pecorino Romano cheese – Stirred into the sauce for a savory, salty finish, with more for serving.
- Fresh Basil – Adds freshness and a bright flavor to the finished sauce.
How to Make Chicken Bolognese
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage and ground chicken. Season with 1/2 teaspoon salt and black pepper. Cook, breaking up the meat with a wooden spoon, until the liquid has evaporated and the meat is well browned in spots, about 12–15 minutes.
- Reduce the heat to medium. Add the smashed garlic, dried basil, oregano, and Calabrian chili paste or crushed red pepper, if using. Cook for 30–60 seconds, stirring, until fragrant.
- Add the tomato paste and cook for 1–2 minutes, stirring it into the meat, until it deepens slightly in color.
- Pour in the passata or puréed San Marzano tomatoes and stir to combine. Bring to a gentle simmer, then reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve about 1 cup of pasta water before draining.
- Remove the sauce from the heat and stir in the Pecorino Romano. Taste and adjust the seasoning as needed.
- Add the drained pasta to the skillet and toss until well coated, adding reserved pasta water as needed to loosen the sauce. Serve with additional freshly grated Pecorino Romano and torn fresh basil leaves.
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 will deepen the flavor giving the sauce even more richness.
- Simmer uncovered so the sauce thickens naturally.
- Pairs well with rigatoni or pappardelle, but works with any pasta you love.
- If the sauce is too thick, reserve some of the pasta cooking liquid to thin it out with the starchy water.
Variations
- Add veggies. If you want, you can easily add chopped onion, carrot, and celery. I like to pulse mine in the food processor so it’s extra easy.
- Use any noodles you have. This sauce works with any pasta shape.
- Swap the chicken for beef or turkey. If you prefer a different protein, it’s easy to swap.
- If you can’t find calarbian chilies, add a pinch of smoked paprika and cayenne pepper or red chili flakes for a bit of smoky and spicy flavor.
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.
More Easy Pasta Recipes
- 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 (one pan)
Equipment
- 1 large skillet for sauce
Ingredients
- 1 pound pasta such as rigatoni, penne, or pappardelle
- 1 pound ground chicken preferably 85/15 or a mix of white and dark meat
- 1 pound mild Italian sausage
- 2 tablespoons olive oil
- 4 garlic cloves, smashed
- 1 teaspoon dried basil
- 1½ teaspoons dried oregano
- 1 teaspoon Calabrian chili paste or crushed red pepper optional
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 28 ounces passata or puréed San Marzano tomatoes
- ¼ cup Pecorino Romano cheese plus more for serving
- fresh basil for serving
Instructions
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage and ground chicken. Season with 1/2 teaspoon salt and black pepper. Cook, breaking up the meat with a wooden spoon, until the liquid has evaporated and the meat is well browned in spots, about 12–15 minutes.
- Reduce the heat to medium. Add the smashed garlic, dried basil, oregano, and Calabrian chili paste or crushed red pepper, if using. Cook for 30–60 seconds, stirring, until fragrant.
- Add the tomato paste and cook for 1–2 minutes, stirring it into the meat, until it deepens slightly in color.
- Pour in the passata or puréed San Marzano tomatoes and stir to combine. Bring to a gentle simmer, then reduce the heat to low and simmer uncovered for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the pasta in a large pot of well-salted boiling water until just shy of al dente. Reserve about 1 cup of pasta water before draining.
- Remove the sauce from the heat and stir in the Pecorino Romano. Taste and adjust the seasoning as needed.
- Add the drained pasta to the skillet and toss until well coated, adding reserved pasta water as needed to loosen the sauce. Serve with additional freshly grated Pecorino Romano and torn fresh basil leaves.
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.
How much pasta for 8 people would you need for Pappardelle pasta?
Hi Lorraine! For 8 people, plan on about 2 pounds of pappardelle if this is the main course. The recipe as written makes enough chicken bolognese to coat around 1 pound of pasta, so I’d recommend doubling the sauce to keep everything balanced. Pappardelle are wide noodles that soak up sauce, so doubling ensures every bite is flavorful and not dry. If you prefer a lighter coating, you could stretch the sauce by making 1½× the recipe, but doubling is the safest for a crowd.
Could ground beef be substituted for the chicken?
Yes, absolutely — you can swap in ground beef! It’ll give the sauce a richer flavor and make it a bit heartier than the lighter chicken version, but still so good. Let me know if you try it! 😊