This quick and easy chicken bolognese is a healthier twist on a family favourite! Made with flavourful chicken mince (ground chicken), it’s a lighter alternative to the classic beef version-perfect for busy weeknights. It’s kid-approved, packed with goodness, and comes together in no time!
This chicken mince bolognese sauce is just as rich and hearty as the classic, thanks to a flavourful mix of tomatoes, onions, garlic, and herbs.
It’s a quick and easy dinner that’s perfect for busy weeknights.
Serve it over your family’s favourite pasta, or swap in courgette noodles for a tasty low-carb alternative.
👩🍳 Love bolognese? Try my vegetarian Quorn bolognese recipe.
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✔️ Why you’ll love this chicken mince recipe!
- Lighter and healthier than beef bolognese. By using chicken mince instead of beef, this dish is lower in saturated fat and calories-perfect for a balanced family meal without compromising on flavour.
- You can make it with fresh chicken mince or save time (and reduce waste) by using up leftover roast chicken. Both options work beautifully and bring great flavour.
- This recipe doubles easily, making it a great choice for prepping ahead and batch cooking. Cook once, and enjoy a couple of stress-free dinners during the week.
- Make a big batch and freeze in portions for future meals. It reheats well, so you’ll always have a wholesome dinner ready when you need it most.
“I love this recipe!” Lana
🛒 Ingredients
Chicken Mince – available in most major supermarkets. You could also use ground turkey mince.
Olive Oil – for frying.
Onion – 1 medium onion, finely chopped.
Garlic – 3 cloves finely chopped.
Carrot – peeled and chopped.
Celery – chopped finely.
Bacon Lardons – I use smoked lardons for added flavour.
Passata – or substitute with chopped tomatoes for a chunkier texture. Ready made marinara sauce could also be used.
Stock – Chicken stock from a cube or stockpot.
Tomato puree (tomato paste) – adds richness to the sauce.
White Wine Vinegar – If you have a bottle of dry white wine open you could use that instead.
Milk – helps to tenderise the chicken. You could also use double cream (heavy cream).
Sugar – to balance the acidity of the tomatoes.
Bay Leaves – for a herby flavour.
Oregano – dried or fresh. Rosemary could also be used.
Salt and Pepper – for seasoning.
Parmesan and Parsley – to serve. Basil is also nice in bolognese.
🔪 How to make bolognese with chicken mince
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Fry the onion, carrot, celery, bacon and garlic in a little olive oil for 3-4 minutes until softened.
Two: Turn the heat up to high and add the chicken mince. Fry until the chicken mince has changed colour.
Three: Add in the passata, stock, tomato puree, milk, white wine vinegar, bay leaves, oregano, sugar, salt and pepper.
Four: Simmer for 25 minutes on a medium low heat. Serve with al dente pasta, Parmesan and a sprinkling of chopped herbs.
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.
🍴 Serving suggestions
Serve the chicken bolognese with spaghetti, tagliatelle, pappardelle or penne pasta, with a good grating of Parmesan cheese. Don’t forget the garlic bread!
The bolognese is also delicious with brown rice or mashed potatoes.
I like to serve a side of green vegetables with it for added nutrition. Roasted courgettes are nice, especially in the summer, or how about roasted Tenderstem broccoli?
📖 Variations
- Make the chicken bolognese pasta spicy by adding 1 chopped red chilli to the bolognese and a pinch of red pepper flakes.
- 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 chuck everything in and switch on!
🥡 Storage
Store – In an airtight container 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.
❓ FAQs
Adding milk to your bolognese helps to tenderise the meat.
For best results simmer the chicken bolognese uncovered.
While there is no one “right” type of pasta to serve with chicken Bolognese, some popular options include spaghetti, fettuccine, or rigatoni. Ultimately, the choice of pasta comes down to personal preference, but choose a pasta shape that can hold up to the thick and hearty sauce.
😋More bolognese recipes
- Turkey Bolognese
- Lamb Bolognese
- Chorizo Bolognese
- Pork Bolognese
- Slow Cooker Bolognese
You might also like my easy chicken goulash recipe.
More dinner inspiration
- Easy Chicken Bolognese Recipe
- Easy Leftover Roast Beef Stroganoff Recipe
- Easy Savoury Mince Recipe
- Easy Corned Beef Hash With Eggs
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Recipe
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Easy Chicken Bolognese
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Equipment
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Chopping Board
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Knife
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Measuring Jug
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Shallow Casserole
Ingredients
- 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
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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
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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
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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
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Serve with pasta, grated Parmesan and a sprinkling of chopped parsley or basil.
Notes
- 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.