Description
Quicker Chicken Spaghetti Bolognese is a lighter, faster twist on the classic Italian meat sauce. Using ground chicken instead of beef makes it leaner and perfect for weeknight meals, while still delivering rich, savory flavor with herbs, tomatoes, and a touch of garlic.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely grated or chopped
- 1 celery stalk, finely chopped (optional)
- 500g (1 lb) ground chicken
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp chili flakes (optional)
- 2 tbsp tomato paste
- 400g (14 oz) canned crushed tomatoes
- 1/2 cup chicken broth or water
- Salt and pepper to taste
- 300g (10 oz) spaghetti
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion, garlic, carrot, and celery until softened, about 5–6 minutes.
- Add the ground chicken, breaking it up with a spoon, and cook until browned and no longer pink.
- Stir in oregano, basil, chili flakes, tomato paste, and cook for 1–2 minutes.
- Pour in crushed tomatoes and chicken broth. Stir well, bring to a simmer, and cook for 10–15 minutes until the sauce thickens. Season with salt and pepper to taste.
- Toss the cooked spaghetti with the sauce or serve the sauce over the pasta. Garnish with fresh herbs and Parmesan if desired.
Notes
- For extra richness, add a splash of cream or milk to the sauce.
- This dish works well with other pasta shapes like penne or fettuccine.
- Use leftover roast chicken instead of ground for an even faster version.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken bolognese, healthy pasta, quick spaghetti recipe, ground chicken pasta, weeknight dinner