High Protein Ground Chicken Bolognese

chicken bolognese with pappardelle in a bowl garnished with chile flakes, chopped parsley, and parmigiano reggiano

High Protein Ground Chicken Bolognese

A high protein bolognese bianco or white bolognese made with lean ground chicken breast. Perfect for pairing with your favorite healthy pasta or using to make lasagna, mac and cheese, and more.

5 from 3 votes

Print Pin

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: Servings

Calories: 175kcal

Author: Mason Woodruff

Ingredients

2 oz Pancetta or Bacon diced (optional)*
2 pounds Ground Chicken Breast
1 large Sweet Onion diced
2 medium Carrots peeled and diced
1 stalk Celery diced
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
4 cloves Garlic minced or crushed
2 Tablespoons 15g Poultry Herbs (Rosemary, Sage, Thyme), finely chopped
1/2 teaspoon Ground Nutmeg
2 Tablespoons Apple Cider Vinegar
3 cups Chicken Bone Broth
1 cup Milk

For Finishing

Zest and Juice of 1 Lemon
1-2 handfuls Fresh Parsley chopped
1 oz Parmigiano Reggiano
Salt and Pepper to taste

Instructions

Add the pancetta or bacon to a room temperature Dutch oven or pot and place over medium heat. Cook until the fat has rendered and the pancetta is crispy. Transfer to a small bowl and set aside.
Add the ground chicken to the pot and cook for 3-4 minutes until a golden brown crust has formed on one side. Break the chicken apart with a spatula and add the diced onion, celery, and carrot. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Cook for 4-5 minutes until the veggies begin to soften and the chicken is fully cooked. Add the garlic, chopped herbs, nutmeg, and cooked pancetta. Stir everything together and cook until the garlic is fragrant, about 1-2 minutes.
Add the vinegar, chicken bone broth, and milk to the pot and bring to a simmer before reducing the heat to medium-low. Place a lid on the Dutch oven, leaving it slightly cracked. Simmer for 2-3 hours until the liquid has fully reduced and you’re left with a thick meat sauce.
Stir in the lemon juice and zest, freshly chopped parsley, and grated parmigiano reggiano. Salt and pepper to taste.
To serve, cook your choice of pasta to al dente in a pot of boiling salted water. Toss the cooked pasta with the bolognese and stir in a splash of pasta water and freshly grated parmigiano reggiano to bring everything together.

Notes

*You can omit the pancetta and use 1/2 to 1 tablespoon of olive oil to brown the ground chicken in step 2.

Store leftover bolognese in an airtight container in the refrigerator for 3-4 days or freeze for longer. I like to store the sauce on its own and reheat it as needed for a specific dish with freshly cooked pasta.

See the post above for more tips on ingredient substitutions and a visual recipe walkthrough.

Nutrition