Easy Chicken Bolognese Pasta with Fettuccine

There is nothing quite like a steaming bowl of Pasta to fix a rough day. It is warm, comforting, and always hits the spot. We all have those nights where we want something hearty but maybe a little lighter than the usual heavy meat sauce. That is exactly where this chicken bolognese recipe shines.

Imagine a sauce that is rich and savory but leaves you feeling great afterwards. This dish swaps out traditional beef for lean ground chicken. The result is a lighter sauce that still clings perfectly to every strand of fettuccine. It is quickly becoming one of my favorite easy dinner ideas for busy weeknights.

Cooking at home does not have to be complicated. You do not need fancy gadgets or hours of time. You just need good ingredients and a little bit of love. This fettuccine pasta dish proves that simple food is often the best food.

Jump To:

Why You’ll Love This Recipe

You might be wondering why you should switch up your usual red sauce routine. Honestly, there are so many reasons to love this version. First off, it is incredibly fast. Traditional bolognese can take hours to simmer. This version gets that deep flavor in a fraction of the time.

It is also very budget friendly. Ground chicken is often cheaper than beef, making this a smart choice for your wallet. Plus, it is a great way to sneak in some extra vegetables. The carrots and celery melt right into the sauce, adding sweetness without overpowering the dish.

Another big plus is how versatile it is. While I love it with fettuccine, this sauce works with almost any type of Pasta you have in the pantry. Penne, spaghetti, or even rigatoni would be delicious here. It is all about using what you have on hand.

Finally, it reheats beautifully. In fact, like many tomato based sauces, it might even taste better the next day. This makes it perfect for meal prep lunches or a quick dinner later in the week.

Ingredients

The beauty of this chicken bolognese recipe lies in its simplicity. You likely have most of these items in your kitchen right now. Here is what you will need to get started.

1 lb lean ground chicken
12 oz fettuccine Pasta
1 can (28 oz) crushed tomatoes
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, finely diced
2 celery stalks, finely diced
2 tbsp olive oil
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
Salt and pepper, to taste
Freshly grated Parmesan cheese (optional)

Step-By-Step Instructions

Making this fettuccine pasta dish is straightforward. Follow these steps to create a meal that looks and tastes like it came from a nice restaurant.

Step 1: Prepare the Ingredients

Start by getting everything ready. This is what chefs call mise en place. Chop the onions, garlic, carrots, and celery finely. You want them small so they create a smooth, flavor packed base for the sauce. Taking time here ensures every bite of Pasta has the perfect amount of sauce and veggies.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Once the oil shimmers, toss in your chopped onions, garlic, carrots, and celery. Stir them occasionally.

You want to cook them until they are softened and fragrant. This usually takes about 5 minutes. This step forms the foundation of the sauce, releasing all those wonderful natural sugars and aromas.

Step 3: Brown the Ground Chicken

Now, add the ground chicken to the skillet. Use a wooden spoon to break it up as it cooks. You do not want huge chunks of meat in your sauce.

Cook the chicken until it is no longer pink and is slightly browned. This browning process, known as the Maillard reaction, helps to deepen the flavor profile of the entire dish.

Step 4: Add Tomatoes and Seasonings

Pour in the crushed tomatoes. Stir in the fresh basil, oregano, salt, and pepper. The smell at this point will be amazing. Reduce the heat to low.

Let the sauce simmer gently for 20 minutes. This simmering time allows the flavors to meld together, creating a rich and cohesive sauce that is perfect for coating your Pasta.

Step 5: Cook the Fettuccine

While the sauce is bubbling away, bring a large pot of salted water to a boil. It should taste like the ocean. Add the fettuccine and cook it according to the package directions.

You are aiming for al dente, which means it still has a slight bite to it. Drain the Pasta thoroughly, but maybe save a splash of that starchy cooking water just in case you need to loosen the sauce later.

Step 6: Combine and Serve

This is the best part. Toss the cooked fettuccine directly into the skillet with the sauce. Use tongs to toss it well, coating every single strand with that delicious red sauce.

Serve immediately while it is piping hot. Top it with a sprinkle of freshly grated Parmesan cheese and some extra fresh basil if you like. It is ready to eat!

How To Store Leftovers

If you are lucky enough to have leftovers, they store very well. Allow the dish to cool down completely before putting it away. You never want to put hot food directly into the fridge.

Transfer the Pasta and sauce into an airtight container. It will keep in the refrigerator for up to 3 to 4 days. The flavors often get even better as they sit, making lunch the next day a real treat.

You can also freeze the sauce separately if you made a double batch. Just place the cooled sauce in a freezer safe bag or container. It will stay good for about 3 months. When you are ready to eat, just thaw it in the fridge overnight and reheat it on the stove while you boil fresh noodles.

Tips

Here are a few little tricks to make sure your chicken bolognese recipe turns out perfect every time. First, do not skimp on chopping the vegetables. Finely diced veggies melt into the sauce better, giving you a smoother texture.

When cooking the Pasta, make sure your water is boiling vigorously before you drop the noodles in. This prevents them from sticking together. stirring them immediately after adding them to the water helps too.

If you find your sauce is a little too thick after simmering, add a ladle of the pasta cooking water. The starch in the water helps emulsify the sauce, making it glossy and helping it stick to the noodles better.

Feel free to experiment with herbs. While basil and oregano are classic, a little bit of thyme or rosemary can add a nice depth of flavor. Just remember that dried herbs are more potent than fresh, so adjust the amounts if you swap them.

Finally, quality matters with simple ingredients. Using a good quality olive oil and real Parmesan cheese rather than the shaker can stuff makes a huge difference in the final taste of your fettuccine pasta dish.

Conclusion

This chicken bolognese recipe is proof that you do not need heavy red meat to make a satisfying meal. It is light, flavorful, and incredibly easy to pull together on a busy night. Whether you are cooking for a family or just yourself, this dish delivers comfort in a bowl.

It checks all the boxes for easy dinner ideas. It is healthy, quick, and delicious. Plus, who can say no to a big plate of Pasta? I hope you give this recipe a try soon. It might just become a new staple in your weekly rotation.

So grab your ingredients and get cooking. There is a delicious meal waiting for you at the end of that stove. Enjoy every bite!

FAQ

Can I use turkey instead of chicken?

Absolutely. Ground turkey works perfectly as a substitute in this recipe. It has a similar lean profile and texture. You can use it exactly the same way you would use the ground chicken without changing any other steps.

Is this recipe gluten free?

The sauce itself is naturally free of gluten. However, standard fettuccine is made from wheat. To make the entire meal suitable for a gluten free diet, simply swap the regular noodles for your favorite gluten free Pasta brand. Chickpea or brown rice noodles are great options.

Can I add other vegetables?

Yes, you can. This sauce is very forgiving. Finely chopped mushrooms, zucchini, or bell peppers would be tasty additions. Just add them in with the onions and carrots so they have time to soften.

What kind of wine could I add?

If you want to add a splash of wine for extra depth, a dry white wine like Pinot Grigio or Sauvignon Blanc works well with chicken. Add it after browning the meat and let it cook off for a minute or two before adding the tomatoes.

Why is my sauce watery?

If the sauce seems too thin, let it simmer uncovered for a few extra minutes. This allows excess moisture to evaporate. Also, make sure you drain your Pasta well before adding it to the skillet.