Chicken Bolognese Parmesan Recipe

Prepare aromatics and brown chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add olive oil and butter. When butter foams, add diced onion, carrot and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Push vegetables to the side and add ground chicken in an even layer. Increase heat to medium-high and let the chicken brown without stirring for 2 minutes, then break it up with a spoon and continue to cook until no longer pink and some golden bits form, about 5 more minutes.

Add garlic and tomato paste

Stir in minced garlic and cook 30 seconds until fragrant. Add tomato paste and cook, stirring, 1–2 minutes until the paste darkens slightly — this develops deeper flavor.

Deglaze and combine

Pour in the white wine (or 1/2 cup chicken stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by half, about 2–3 minutes.

Add tomatoes and seasonings

Stir in the crushed tomatoes, 1/2 cup chicken stock, dried oregano, dried basil, bay leaf and red pepper flakes if using. Season with 1 teaspoon of salt and 1/4 teaspoon black pepper. Bring to a gentle simmer.

Simmer slowly

Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens and flavors meld, about 20–25 minutes. If the sauce becomes too thick, add up to 1/4 cup additional stock or reserved pasta water later.

Finish with milk and adjust seasoning

Remove the bay leaf. Stir in the milk and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Simmer 2–3 minutes to incorporate — the milk rounds acidity and gives silkiness. Taste and adjust salt/pepper.

Add parsley

Stir in chopped fresh parsley and keep the sauce warm while you cook the pasta.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook the pasta according to package directions until just al dente (usually 1–2 minutes less than package if you like some bite). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Transfer the drained pasta directly into the skillet with the Bolognese over low heat. Toss to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta evenly. Cook together 1–2 minutes so the pasta absorbs sauce and finishes cooking. Taste and adjust seasoning.

Plate and cheese

Divide the pasta among serving bowls or a large shallow serving platter. Sprinkle each portion with a generous amount of freshly grated Parmesan. If using, scatter shredded mozzarella on top for a melty finish.

Optional broil for bubbly finish

If you prefer a baked cheesy crust: transfer assembled pasta (in an ovenproof dish) to a 425°F (220°C) oven and broil for 3–5 minutes until the cheese is bubbling and lightly golden — watch closely to avoid burning.

Garnish and serve

Drizzle a little extra virgin olive oil over the top, sprinkle remaining chopped parsley, and serve immediately with extra grated Parmesan at the table.