Chicken Bolognese with Pappardelle

About this recipe

Chicken Bolognese with Pappardelle offers a lighter take on the heavy pork and beef versions, with ground chicken simmered into a sauce that's just as aromatic and deeply flavoured but considerably less rich. The meat breaks down almost entirely during the gentle cook, creating a velvety texture that clings magnificently to wide pappardelle ribbons. This sauce improves overnight, making advance preparation worthwhile. The soffritto—onion, carrot, and celery cooked slowly in oil—builds the flavour foundation. Ground chicken browns quickly and breaks apart, so watch carefully to ensure even cooking rather than large lumps. A splash of white wine adds acidity while a touch of milk (traditional in Bolognese) rounds the sauce without cream's heaviness. The sauce should simmer gently for at least 30 minutes so all flavours marry and the raw notes burn off. Don't rush the cooking or reduce the time—this is a dish that gets better with patience. The longer the sauce simmers, the more concentrated and flavourful it becomes. Stir occasionally to ensure nothing sticks to the pan bottom. Add pasta water during the final toss to help the sauce coat the noodles properly rather than sitting in a puddle. Fresh parmesan scattered over finishes the dish. Serve this warm straight from the pan, or let it cool and reheat gently just before eating. The sauce freezes beautifully for up to three months, making it an ideal candidate for batch cooking. Fresh pasta tastes wonderful here, but dried pappardelle works perfectly. A simple green salad on the side is all you need.