Chicken Bolognese

Name: Chicken Bolognese
Total time: 20 min
Yield: 4
Ingredients: 12 oz. mezze rigatoni; 1 tbsp. olive oil; 2 cloves garlic, pressed; 1 lb. ground chicken; 1/2 tsp. red pepper flakes; Kosher salt and pepper; 1/2 c. dry white wine; 1/2 c. low-sodium chicken broth; 1 tbsp. finely grated lemon zest; 1/2 c. finely grated Parmesan, plus more for serving; 3/4 c. flat-leaf parsley, chopped; 1 tbsp. tarragon, chopped; 1/4 c. chopped chives; 2 tbsp. cold unsalted butter (optional)

This easy pasta recipe is the perfect pick for big families.

By The Good Housekeeping Test KitchenPublished: Apr 8, 2020

Mike Garten

Yields:

Total Time:

20 mins

Jump to recipe

Pasta night is key for many a family dinner, so we insist on adding this flavorful and light chicken bolognese to the menu tonight. Instead of a hearty marinara sauce, this simple pasta dish with ground chicken gets tossed in white wine and chicken broth and flavored with plenty of lemon zest and spicy red pepper flakes. Our white chicken bolognese is sure to be a hit with the whole family and is best served with lots of crusty bread to soak up all of the luscious sauce. Plus, it only takes 20 minutes to make, deeming it the ultimate springtime weeknight dinner. So get a pot of water on the stove, dinner is minutes away.

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Ingredients

12 oz.
mezze rigatoni
1 Tbsp.
olive oil
2
cloves garlic, pressed
1 lb.
ground chicken
1/2 tsp.
red pepper flakes
Kosher salt and pepper
1/2 cup
dry white wine
1/2 cup
low-sodium chicken broth
1 Tbsp.
finely grated lemon zest
1/2 cup
finely grated Parmesan, plus more for serving
3/4 cup
flat-leaf parsley, chopped
1 Tbsp.
tarragon, chopped
1/4 cup
chopped chives
2 Tbsp.
cold unsalted butter (optional)

Directions

1. Step 1Cook pasta per package directions. Reserve 1 cup pasta water, then drain pasta and return to pot.
2. Step 2 Meanwhile, heat oil in large skillet on medium. Add garlic and cook, stirring, until it starts to sizzle, about 1 minute.
3. Step 3Add chicken, season with red pepper flakes and ½ tsp each salt and pepper, and cook, breaking up into very tiny pieces, until nearly cooked through, 4 to 5 minutes. Add wine and simmer until nearly evaporated, about 2 minutes.
4. Step 4Add broth and toss to combine, then bring to a simmer. Fold in lemon zest, Parmesan, and herbs. Remove from heat and add butter if using, stirring and tossing until melted.
5. Step 5Toss with rigatoni and 1/2 cup reserved pasta water, adding more if pasta seems dry. Top with additional Parmesan if desired.