Spaghetti Bolognese is always a family favourite, but this Chicken Bolognese is a lighter twist on the classic Italian recipe. We all know we should cut down on red meat, so this is made with lean chicken mince, but still packed with those rich flavours. It's hearty, comforting, and perfect for busy weeknights, meal prep, and feeding the whole family with a healthier favourite.
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This chicken Bolognese is cooked low and slow to get the best flavours. Chicken mince can sometimes be a little dry, but this certainly isn't.
By gently sautéing onion, carrot, and garlic, then simmering chicken mince in tomatoes, Italian herbs, tomato purée, and a splash of Worcestershire sauce, you get a sauce that tastes like it's been cooking all day - even though it's mostly hands-off.
Make a big batch of this chicken Bolognese to stash in the freezer. It freezes and reheats SO well. It's a high protein and delicious meal that the whole family will love, and we all need more of those recipes in our life, right?!
Serve it over spaghetti with fresh basil and a generous sprinkle of Parmesan. But, take a look at all my suggestions on how to serve leftovers. So many uses!
Looking for more chicken mince recipes? These these Chicken and Ricotta Meatballs or Chicken Pesto Burgers.
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Spaghetti - You could use any pasta shape, but use spaghetti to keep it traditional. Use wholewheat for extra fibre.
- Vegetables - Onion, carrot and garlic are the base for a good Bolognese. You could add some diced celery too.
- Chicken - Chicken mince is what you want to use for this recipe. You can buy chicken mince, or blend up chicken breast to make your own. We use ground chicken breast, but ground chicken thighs would be juicer.
- Seasoning - Use an Italian seasoning blend. Or you can just use dried oregano and some garlic granules and salt and pepper.
- Tomatoes - Good quality canned chopped tomatoes and some tomato puree (tomato paste).
- Worcestershire sauce - I know this isn't traditional, but I grew up with Bolognese with this in, and I think it adds such a nice extra flavour.
- Basil and Parmesan - These are sprinkled on top to finish the dish off.
Variations
Extra veggies: Add finely diced celery, courgette (zucchini), mushrooms, or bell peppers with the onion and carrot. You can also stir in some chopped spinach at the end.
Creamy Chicken Bolognese: Stir in a splash of cream or crème fraîche at the end if you want a creamy version. This added fat helps to replace the fat lost when swapping red meat.
Spicy Kick: Add chilli flakes or a pinch of cayenne.
Hidden Veg for Kids: You can blend the vegetables and then add them back to the meat sauce if you want them more hidden.
Extra Protein: Stir in lentils or white beans for a heartier, budget-friendly sauce. You could also do half meat and half lentils if you were looking to reduce the amount of meat.
How To Make the BEST Chicken Bolognese
- Step 1: Cook the spaghetti according to the packet instructions - usually around 12 minutes.
- Step 2: Heat the olive oil in a large pan or deep skillet over medium heat. Add the onion, carrot and garlic and cook on low for 4-5 minutes, stirring occasionally, until soft and lightly golden.
- Step 3: Add the chicken mince to the pan. Break it up with a wooden spoon and cook until no longer pink and lightly browned. Season with salt and pepper.
- Step 4: Stir in the canned tomatoes, tomato purée, Worcestershire sauce, and Italian seasoning. Mix well until everything is fully combined.
- Step 5: Reduce the heat to low and let the sauce gently simmer for 20 minutes, stirring occasionally. The longer it cooks, the richer and thicker the flavour becomes.
- Step 6: Serve the chicken Bolognese over the cooked spaghetti and finish with fresh basil and Parmesan cheese shavings.
Meal Prep and Storage
Fridge: Store cooked chicken Bolognese in an airtight container in the fridge for up to 4 days.
Freezer: Freeze in portions for up to 3 months. Let cool completely before freezing.
Reheating: Reheat gently on the hob or in the microwave, adding a splash of water if needed to loosen the sauce, as you don't want it to be dry.
Meal Prep Tip: Pair with cooked pasta, roasted vegetables, or even use it as a filling for baked potatoes or lasagna.
Dannii's Top Tips
- Grate the carrot instead of dicing for a smoother sauce texture and if you want to hide it for kids.
- Don't rush the sauce. It needs to be cooked low and slow to get the best flavour.
- Use a wide pan to help moisture evaporate and concentrate flavour.
- Double the batch - this sauce freezes beautifully. Just make sure you have a big enough pan.
- Taste the sauce at the end and add extra seasoning if needed.
- If I was making this for a date night, I would add a splash of red wine to the sauce.
- Why not serve this chicken Bolognese with some Cheesy Garlic Bread on the side?
Frequently Asked Questions
Yes, you can. Check out our Turkey Bolognese recipe.
Yes. Brown the vegetables and chicken first, then transfer everything to the slow cooker and cook on low for 4-6 hours. You might need less canned tomatoes, as the slow cooker doesn't need as much liquid.
We used a 30cm cast Iron Dutch oven pot. We highly recommend the Nuovva pan.
More Bolognese Recipes
If you've tried this easy chicken bolognese, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Best Chicken Bolognese
Ingredients
- 420 g (15 oz) Spaghetti
- 1 tablespoon Olive oil
- 1 Onion - peeled and diced
- 120 g (1 cup) Carrots - peeled and diced
- 2 Garlic cloves - crushed
- 600 g (1.3 lb) Chicken mince
- 800 g (1.75 lb) Chopped tomatoes - canned
- 3 tablespoon Tomato puree
- 2 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 5 g (0.25 cup) Fresh basil - finely chopped
- 20 g (0.75 oz) Parmesan - to serve
Instructions
- Cook 420 g Spaghetti according to the packet instructions - usually around 12 minutes.
- Heat 1 tablespoon Olive oil in a large pan or deep skillet over medium heat. Add 1 Onion, 120 g Carrots and 2 Garlic cloves and cook on low for 4-5 minutes, stirring occasionally, until soft and lightly golden.
- Add 600 g Chicken mince to the pan. Break it up with a wooden spoon and cook until no longer pink and lightly browned. Season with salt and pepper.
- Stir in 800 g Chopped tomatoes, 3 tablespoon Tomato puree, 2 tablespoon Worcestershire sauce, and 1 tablespoon Italian seasoning. Mix well until everything is fully combined.
- Reduce the heat to low and let the sauce gently simmer for 20 minutes, stirring occasionally. The longer it cooks, the richer and thicker the flavour becomes.
- Serve the chicken bolognese over the cooked spaghetti and finish with 5 g Fresh basil and 20 g Parmesan shavings.
Recipe Tips
- Grate the carrot instead of dicing for a smoother sauce texture and if you want to hide it for kids.
- Don't rush the sauce. It needs to be cooked low and slow to get the best flavour.
- Use a wide pan to help moisture evaporate and concentrate flavour.
- Double the batch - this sauce freezes beautifully. Just make sure you have a big enough pan.
- Taste the sauce at the end and add extra seasoning if needed.
- If I was making this for a date night, I would add a splash of red wine to the sauce.
- Why not serve this chicken Bolognese with some Cheesy Garlic Bread on the side?
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
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