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Photo Credit: Elizabeth NEwman

Pasta With Chicken Ragu

For an ultra comforting spin on bolognese, this chicken ragu is a fantastic dinner. It's rich and full of flavor, and makes fantastic leftovers the next day.

Pasta With Chicken Ragu


Pasta With Chicken Ragu

Rated 5.0 stars by 1 users



Prep Time

15 minutes

Cook Time

30 minutes




Giada De Laurentiis

Image of Pasta With Chicken Ragu



  1. Heat the oil in a heavy large skillet over medium-high heat. Add the shallots, garlic and oregano and saute until tender, about 2 minutes. Add the chicken, season with salt, and break it up with a wooden spoon. Cook until completely cooked through, continuing to break it up as you stir, for about 3 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes. Taste and adjust seasoning if necessary.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the pasta to the ragu and toss to coat, adding some reserved cooking liquid to moisten if needed. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
75 grams
44 grams
26 grams
Saturated Fat
7 grams
142 milligrams
1093 milligrams
6 grams
13 grams
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1 comment

  • Author's avatar image

    This was quite tasty and definitely better the next day. It’s a lovely, healthier alternative to beef bolognese, and you hardly can tell the difference. Be forewarned though: it makes A LOT. I’ll likely try halving the recipe next time.

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