Spaghetti topped with a rich, velvety, meaty red sauce—this is comfort food at its finest. This Spaghetti Bolognese Chicken is an easy, family-friendly dinner ready in about 40 minutes.
Serve it with a crisp salad and warm garlic bread for a complete meal.
My family always asks for seconds of this chicken Bolognese. The sauce is full-flavored and satisfying, and the ground chicken makes it lighter than a traditional beef Bolognese while still hearty enough for a weeknight dinner.
Table of Contents
- Chicken Spaghetti Bolognese
- Why This Recipe Is A Must-Make!
- Ingredients Needed
- Recipe Variations
- Substitutions For Spaghetti Bolognese Chicken
- How To Make Spaghetti Bolognese Chicken
- Step 1: Sauté aromatics and vegetables
- Step 2: Cook the ground chicken
- Step 3: Add liquids, tomato products and herbs
- Step 4: Simmer the sauce
- Step 5: Balance acidity with sugar and baking soda
- Step 6: Cook spaghetti and serve
- Tips For Perfect Spaghetti Bolognese Chicken
- Serving
- More Pasta and Chicken Dinners
- Spaghetti Bolognese Chicken Recipe
Chicken Spaghetti Bolognese
Twirled spaghetti, grated parmesan, and a savory meat sauce—this recipe delivers that classic experience with ground chicken. The sauce combines garlic, onions, mushrooms, carrots, tomato paste, crushed tomatoes and chicken stock, flavored with herbs and seasonings. It’s a delicious alternative to traditional beef or pork Bolognese and comes together quickly.
Why This Recipe Is A Must-Make!
- A fresh take on Bolognese: Swap beef for ground chicken for a lighter yet satisfying sauce.
- Great for meal prep: It stores and reheats well, making it ideal for busy weeks.
- Versatile: Serve it as a casual weeknight meal or dress it up for guests.
- Beginner-friendly: Simple steps and ingredients make this approachable for cooks of all levels.
Ingredients Needed
This recipe uses everyday ingredients. The photos show the main components for the sauce (note: sugar and baking soda are small but important additions to balance acidity).
Finish the dish with spaghetti and plenty of shredded or grated parmesan. Fresh basil adds color and aroma if you have it on hand.
Key ingredient notes:
- Ground chicken: Use breast or thigh-based ground chicken—both work well.
- Garlic: Fresh minced garlic provides the best flavor; avoid jarred pre-minced if possible.
- Crushed tomatoes: Canned crushed tomatoes give bright flavor and texture.
- Spaghetti: Classic spaghetti is traditional, but any long pasta or even whole wheat works.
- Herbs and spices: Bay leaves, thyme, dried basil, chicken bouillon powder, salt and pepper build depth of flavor.
The full ingredient list with measurements is provided in the recipe card below; be sure to have tomato paste, olive oil, and onions ready.
Recipe Variations
Experiment with different proteins, grains, or meat substitutes to adapt the recipe:
- Different meats: Substitute beef, pork, or chicken sausage for the ground chicken.
- Lighter option: Use lean ground chicken and swap half the pasta for zucchini noodles.
- Rice: Serve the Bolognese over rice for a comforting change.
- Vegetarian: Replace the meat with a plant-based mince or cooked lentils for a hearty vegetarian version.
Add diced tomatoes along with the crushed tomatoes if you prefer a chunkier sauce.
Substitutions For Spaghetti Bolognese Chicken
- Pasta shape: Penne, rigatoni, or bow ties work well if you don’t have spaghetti.
- Tomato products: Tomato paste provides concentrated flavor—avoid thinning it with puree. Use fresh crushed tomatoes if available.
- Herb swaps: Parsley, oregano, marjoram or an Italian seasoning blend can replace the listed herbs.
If you want a creamier sauce, replace some of the chicken stock with a small amount of cream or milk; the original is dairy-free but adaptable.
How To Make Spaghetti Bolognese Chicken
Simple steps produce a flavorful result—follow them for the best texture and balance.
Step 1: Heat olive oil and sauté onions, garlic, mushrooms and carrots.
Step 2: Add ground chicken and cook until no pink remains.
Step 3: Add chicken stock, tomato paste, crushed tomatoes, herbs and seasonings.
Step 4: Stir and simmer the sauce to meld flavors.
Step 5: Add a bit of brown sugar and baking soda to reduce acidity, then simmer on low.
Step 6: Cook spaghetti and serve with the sauce.
Tips For Perfect Spaghetti Bolognese Chicken
- Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for longer storage.
- For deeper flavor, a splash of white or red wine, or a dash of Worcestershire sauce, can enhance the sauce.
- A squeeze of lemon juice can brighten and balance flavors without adding a citrusy taste.
- Avoid overcooking the pasta; it will soften further when mixed with the sauce.
- If you don’t want the pasta to soften too much, spoon the sauce over the spaghetti instead of tossing them together.
- Cook garlic over medium heat—high heat can cause it to burn and become bitter.
Serving
Pair this chicken Bolognese with sides like garlic butter rolls, sautéed vegetables, whole wheat dinner rolls, or green beans for a balanced meal.
Garlic Butter Rolls
Sautéed Vegetables
Honey Whole Wheat Dinner Rolls
Garlic Butter Green Beans
More Pasta and Chicken Dinners
If you enjoy this dish, try other easy chicken-and-pasta recipes like garlic butter chicken pasta, creamy garlic parmesan chicken pasta, spaghetti stir fry, or simple chicken spaghetti.
Garlic Butter Chicken Pasta
Creamy Garlic Parmesan Chicken Pasta
Spaghetti Stir Fry
Easy Chicken Spaghetti
If you make this recipe, please leave a star rating below — your feedback helps others find it and I love hearing from you. Thank you!
Spaghetti Bolognese Chicken
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Ingredients
Chicken Bolognese Sauce
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 medium onion, finely chopped (about 1 cup)
- 1 cup diced mushrooms
- ½ cup diced carrots
- 1 pound ground chicken (breast or thigh)
- 2 Tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1¾ cups chicken stock or broth
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 teaspoon dried basil
- ½ teaspoon salt
- 1½ teaspoons chicken bouillon powder
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 1½ teaspoons brown sugar
- ⅛ teaspoon baking soda
Spaghetti
- 16 ounces spaghetti
- Grated parmesan for serving
- Fresh basil or minced parsley for garnish (optional)
Instructions
- Add olive oil to a pot over medium-high heat. Heat 2 minutes until shimmering. Add diced onions, minced garlic, diced mushrooms and carrots. Sauté 3–5 minutes until softened.
- Add the ground chicken and cook, breaking it up with a spoon, until no pink remains.
- Pour in the chicken stock, then stir in tomato paste, crushed tomatoes, bay leaves, thyme, dried basil, salt, bouillon powder and black pepper. Add red pepper flakes if you want heat. Bring to a simmer, reduce heat to medium, and simmer covered for 15–30 minutes.
- Stir in the brown sugar and baking soda to reduce tomato acidity. Simmer on low about 5 minutes more.
- Meanwhile, cook the spaghetti in salted water according to package directions.
- Serve the sauce over the cooked spaghetti, or toss drained spaghetti with the sauce (reserve a cup of pasta water if tossing, to adjust consistency).
- Top with grated parmesan and garnish with basil or parsley if desired. Serve warm.
Notes
- Carrots and mushrooms add texture and umami; the sugar and baking soda help tame tomato acidity—these elements improve depth of flavor, so try not to skip them.
- If you prefer to toss pasta with the sauce, reserve some pasta water to loosen the sauce as needed. Toss just before serving to prevent the pasta from getting too soft.