Simple & Hearty Chicken Bolognese

If anyone knows me, knows how much I LOVE PASTA! Any pasta is good pasta in by book, so I am always looking for different ways to make all the different pastas out there. I’ve never used this noodle so it was new to me.  I do prefer using Whole Wheat pastas whenever possible but that was not an option currently where I live.  So if you have that available, use it to keep it even more healthy.  I found this sauce is perfect with this noodle as it just nestles right into the textured pasta, keeping every bite tender and flavorful.  Using chicken instead of beef does makes me feel more healthy eating it while still having that hearty feel to it. This Simple and Hearty Chicken Bolognese was inspired by Katie Lee on The Kitchen and it is a new Go-to pasta dish for me now!  I saved a few servings and stuck them in the freezer (can freeze up to 6 months) to heat up on a busy night this upcoming winter.  I cannot wait to eat it again! Enjoy!

Simple Chicken Bolognese

Print Recipe
Serves: 4-6 Cooking Time: 1 hr 30 min


  • 2 Tbsp Extra virgin olive oil, plus some for serving
  • 1 lb Ground chicken
  • 1 large carrot (or 2 small), finely chopped
  • 1/2 sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp chili powder
  • 1 Tsp Italian seasoning
  • 1/8 tsp Red pepper flakes, optional
  • 1 Bay leaf
  • One 6-ounce can tomato paste
  • One 8-ounce can tomato sauce
  • 1/2 Cup dry white wine (I used Sauvignon Blanc)
  • 1/2 Cup evaporated milk
  • 1 1/2 Tsp kosher salt, plus more as needed to taste
  • 1/2 Tsp freshly ground black pepper
  • 1 Pound rigatoni
  • 2 Tbsp fresh parsley, chopped
  • Grated Parmesan or Pecorino cheese, for serving



Heat oil in large pot over medium-high heat. Add chicken, cooking and breaking up with wooden spoon until a browned, about 5 minutes. Add carrots and onions, cook until tender, 7-10 min. Add in a the garlic and seasonings with bay leaf, stir and cook for 1-2 minutes. Add the tomato paste and cook for 2-3 minutes to toast and brown a little on bottom of pot.


Stir in the white wine and cook for several minutes, until absorbed. Add the milk, stir constantly until cooked down and absorbed, about 3 minutes. Add the tomato sauce, salt, pepper and 1/2 cup of water (to loosen up sauce). Stir to combine, cover and cook on medium-low for 45 min - 1 hr, stirring occasionally.


Before cooking time is up, cook noodles to “al dente” according to box directions (be sure to salt your water when it comes to a boil, about 3-4 tablespoons of kosher salt, before adding the pasta to the water). Transfer cooked pasta to sauce with slotted spoon and stir to combine. Add 1/4-1/2 cup of the pasta water as needed if thinner sauce is desired. Garnish with parsley and serve with more red pepper flakes, if desired, and grated Parmesan or Pecorino cheese on top. (I also like to drizzle a little olive oil over the top just to finish it off).