Linguine with Chicken Ragu
Transform your dinner table with this rustic Linguine with Chicken Ragu, a hearty and flavorful dish perfect for both weeknight meals and special occasions. Tender, slow-simmered chicken thighs are bathed in a rich, tomato-based sauce infused with aromatic vegetables, white wine, and fragrant herbs like oregano, thyme, and bay leaves. Paired with al dente linguine, this recipe strikes the perfect balance between comfort and sophistication. Finished with a sprinkle of fresh parsley and freshly grated Parmigiano-Reggiano, every bite is an irresistible medley of savory and satisfying flavors. With just 15 minutes of prep time and a luxurious homemade ragu that slowly develops its depth over an hour, this Italian-inspired dish will make you feel like a culinary maestro in your own kitchen.
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 2 tablespoons Olive oil
- 1 pound Chicken thighs (boneless, skinless)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 medium Carrot (grated or finely diced)
- 1 stalk Celery (finely diced)
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken stock
- 0.5 cups Dry white wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 whole Bay leaves
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 cups Parmigiano-Reggiano cheese (grated, for serving)
Instructions
Bring a large pot of salted water to a boil for the linguine. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
Season chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add them to the skillet and sear until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pan and set aside.
In the same skillet, add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened and aromatic.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the skillet. Cook for 2-3 minutes until the wine has reduced slightly.
Stir in the crushed tomatoes, chicken stock, oregano, thyme, bay leaves, and the remaining salt and pepper. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 40-45 minutes, stirring occasionally, until the chicken is tender and easily shredded.
Remove the chicken from the skillet and shred it using two forks. Discard any large pieces of fat or connective tissue. Return the shredded chicken to the ragu and stir to combine. Simmer uncovered for another 10 minutes to thicken the sauce, adding reserved pasta water if needed.
Serve the chicken ragu over the cooked linguine. Garnish with fresh parsley and grated Parmigiano-Reggiano cheese. Enjoy!
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 7241 mg | 315% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 48.3 g | ||
| Protein | 215.7 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1578 mg | 121% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4022 mg | 86% | |
*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.
