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Chicken Bolognese sauce made with ground chicken and Italian sausage simmered in a rich tomato sauce with fresh oregano.

Easy 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.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Pasta
Cuisine Italian
Servings 6 people
Calories 768 kcal

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.

Nutrition

Serving: 1servingCalories: 768kcalCarbohydrates: 71gProtein: 38gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.05gCholesterol: 127mgSodium: 932mgPotassium: 1420mgFiber: 6gSugar: 9gVitamin A: 883IUVitamin C: 17mgCalcium: 121mgIron: 6mg
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