This easy chicken bolognese is a hearty one pot dish that is perfect over your favorite spaghetti. It’s gluten free, can be made dairy free and is even freezer friendly! Made with simple ingredients you probably already have on hand.
Why you’ll love this recipe
Bolognese is a type of meat sauce, but is often creamier than a traditional meat sauce because has milk added to it in addition to the tomato. It’s a delicious recipe that is perfect for meal prep.
It’s perfect with spaghetti, penne or virtually any pasta shape! Here’s why you’ll love this sauce:
Flavorful. This recipe features ingredients like onion, garlic, white wine, tomato paste and lots of spices like basil and parsley for a rich and flavorful sauce.
You can make it spicy with extra red pepper flakes, cheesier with more parmesan or even add a little chili powder for a flavor twist.
Easy. One pot, simple ingredients and about 15 minutes of active cook time. This sauce simmers for about 45 minutes, but you’ll only be actively cooking for about 15. Easy!
Inexpensive. Chicken bolognese is made from really simple and inexpensive ingredients like tomato sauce, ground chicken, milk and some herbs and spices. Many of these ingredients you probably already have on hand!
How to make chicken bolognese
Add the onion, carrot and oil to a large pot or dutch oven. Saute for about 5-10 minutes or until soft. Add in the garlic and chicken and cook until the chicken has browned, stirring often.
Once browned, add in the wine and simmer until the liquid has cooked off. Add in the tomato paste and saute for 2-3 minutes.
Add in all remaining ingredients aside from the parmesan and bring to a low boil. Reduce the heat to lower, cover and simmer for about 45 minutes, stirring a few times throughout.
Discard the bay leaves. Taste and adjust flavors as desired. Serve with your favorite pasta, fresh basil and parmesan and enjoy!
Freeze it for later!
This chicken bolognese stores well in the fridge, but is also freezer friendly! I like to portion out the sauce into smaller containers so I can defrost only what I need at a time.
It’ll keep in the fridge for about 3 days or in the freezer for up to 2 months. Let it defrost in the fridge overnight, then reheat and serve as usual.
Red vs. white wine
Traditional bolognese usually calls for white wine, but I love using red in this recipe and my lentil bolognese. I think the red pairs well with the tomato sauce and adds a richness that you don’t get from the white.
I used a pinot noir, but a cabernet Sauvignon is also delicious. For white, I generally stick with pinot grigio for cooking as it is inexpensive.
Make it a meal!
I love serving this chicken bolognese with gluten free spaghetti, my favorite is brown rice. It already has some veggies in the sauce (the carrots!) but I love serving it with a side salad or sauteed asparagus with some lemon and olive oil.
For an even more protein rich option, you can serve it with chickpea or a legume based pasta. For a more paleo friendly option, it’s delicious on top of some baked spaghetti squash!
If you need a dairy free option, just use almond milk and my homemade cashew parmesan in place of regular parmesan.
More easy dinner recipes to try!
- Turkey Meatballs
- Orange Chicken
- Salmon Noodle Stir Fry
- Air Fryer Chicken Tenders
- Chickpea Tacos
- Chicken Noodle Soup
Best Chicken Bolognese
by: claire cary
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2 large carrots diced
- 1 pound ground chicken
- 2 teaspoons minced garlic
- ½ cup red or white wine I like red, but both are delicious
- 5 tablespoons tomato paste
- 1 15 ounce can tomato sauce
- ¾ cup plain milk of choice I used almond, regular milk works too
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 2 bay leaves
- ¼ cup parmesan cheese
- Add the onion, carrot and oil to a large pot or dutch oven.
- Saute for about 5-10 minutes or until soft.
- Add in the garlic and chicken and cook until the chicken has browned, stirring often.
- Once browned, add in the wine and simmer until the liquid has cooked off.
- Add in the tomato paste and saute for 2-3 minutes.
- Add in all remaining ingredients aside from the parmesan and bring to a low boil.
- Reduce the heat to lower, cover and simmer for about 45 minutes, stirring a few times throughout.
- Discard the bay leaves. Taste and adjust flavors as desired.
- Serve with your favorite pasta, fresh basil and parmesan and enjoy!