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Chicken bolognese garnished with parsley.
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5 from 12 votes

Easy Chicken Bolognese

A delicious chicken bolognese recipe made with minced chicken instead of beef. The bolognese is simmered in a rich tomato sauce with carrots, celery, and onions. Pasta is tossed with the hearty chicken bolognese sauce for a lighter twist on the classic Italian beef bolognese!
Course Main Course
Cuisine British
Prep Time 8 minutes
Cook Time 37 minutes
Total Time 43 minutes
Servings 4
Calories 307kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 1 tablespoon Olive Oil
  • 1 Onion peeled and finely chopped
  • 1 Carrot peeled and finely chopped
  • 1 Celery Stalk finely chopped
  • 3 Garlic Cloves peeled and finely chopped
  • 80 g Bacon Lardons
  • 500 g Chicken Mince
  • 400 ml Passata
  • 200 ml Chicken Stock
  • 60 ml Milk
  • 2 tablespoon Tomato Puree
  • 1 tablespoon White Wine Vinegar
  • 1 teaspoon Sugar
  • 2 Bay Leaves
  • 1 tablespoon Oregano
  • Salt and Pepper

Instructions

  • Fry the onion, carrot, celery, bacon, and garlic in 1 tablespoon of olive oil for 3-4 minutes until softened.
    1 tablespoon Olive Oil, 1 Onion, 1 Carrot, 1 Celery Stalk, 3 Garlic Cloves, 80 g Bacon Lardons
  • Turn the heat up to high and add the chicken mince. Fry until the chicken mince has changed colour. This will take roughly 3-4 minutes.
    500 g Chicken Mince
  • Add in the passata, stock, tomato puree, milk, white wine vinegar, bay leaves, oregano, sugar, salt and pepper. Simmer for 25-30 minutes.
    400 ml Passata, 200 ml Chicken Stock, 60 ml Milk, 2 tablespoon Tomato Puree, 1 tablespoon White Wine Vinegar, 1 teaspoon Sugar, 2 Bay Leaves, 1 tablespoon Oregano, Salt and Pepper
  • Serve with pasta, grated Parmesan and a sprinkling of chopped parsley or basil.

Notes

Top Tip:
  • Use leftover roast chicken instead of chicken mince if you prefer. Add in the cooked leftover chicken 5 minutes from the end of cooking. You'll need around 500g of cooked chicken.
 
Variations:
  • Make it spicy by adding 1 chopped red chilli to the bolognese.
  • Up the veggies and substitute 200g of the chicken mince with finely chopped mushrooms or grated courgette.
  • Make a double batch and freeze half for another day.
  • Make the chicken bolognese in your slow cooker. Cook on low for 6 hours and reduce the stock to 100ml and milk to 30ml. Just bung everything in and switch on!
 
Storage:
Store - Leftovers can be stored in the fridge for up to 3 days.
Reheat - Microwave until piping hot.
Freeze - Spoon the cooled bolognese into a freezer safe container and freeze for up to 3 months. Defrost in the fridge before reheating in the microwave.
 
Nutrition:
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.
 

Nutritional Information (Approximate)

Calories: 307kcal | Carbohydrates: 19g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 197mg | Potassium: 1317mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3154IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 4mg
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