Chicken Bolognese with Rigatoni
Elevate your pasta night with this hearty and wholesome Chicken Bolognese with Rigatoni, a flavorful twist on the Italian classic. Featuring tender ground chicken, a medley of aromatic vegetables, and a rich tomato-based sauce infused with dried herbs and a hint of white wine, this dish is both comforting and packed with depth. The rigatoni’s ridges perfectly cradle the luscious bolognese, ensuring every bite bursts with flavor. Quick to prepare and simmered to perfection, this recipe is ideal for busy weeknights or casual family dinners. Top it off with freshly grated Parmesan and a sprinkle of fragrant basil for a restaurant-quality meal right at home. Tags: #ChickenBolognese #RigatoniRecipe #PastaNight #EasyItalianDinner
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground chicken
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pound Rigatoni pasta
- 0.5 cup Parmesan cheese, grated (for serving)
- 0.25 cup Fresh basil leaves, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Add the ground chicken to the skillet. Cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, add the diced onion, garlic, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor.
Add the crushed tomatoes, chicken broth, white wine (if using), dried oregano, dried basil, salt, and black pepper to the skillet. Stir to combine.
Return the cooked ground chicken to the skillet. Lower the heat to a simmer and cook the sauce, uncovered, for 30 minutes, stirring occasionally.
While the sauce simmers, cook the rigatoni according to package instructions in a large pot of salted boiling water until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
Once the sauce is done, taste and adjust the seasoning, adding more salt or pepper as needed. If the sauce is too thick, stir in the reserved pasta water a little at a time until desired consistency is reached.
Add the drained rigatoni to the skillet with the sauce and toss to combine, ensuring all the pasta is coated in the sauce.
Serve the Chicken Bolognese with Rigatoni hot, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 46.1 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1954 mg | 150% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 6197 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
