When I think of Italian meat sauces I typically think of beef, pork, or Italian sausage, but this Chicken Ragu is a bright and fresh twist on a rich meaty sauce. It's built on delicious layers of flavor, and I love it served over spaghetti squash. It would be equally great served over your favorite pasta though too!
Overall, this is a quick and easy dinner that could literally be whipped up any night of the week. And it makes great meal prep too. It holds up really great in the fridge or freezer, make a big double batch and save it for even easier dinners later in the week.
Ingredients
The ingredient list for this one may look a little long, but it is mostly veggies and staple items. Most of it I already had on hand when I planned to make this, just had to get some squash, tomatoes, and ground chicken.
Once you get done prepping most of the ingredients, dicing the onion, carrots, and celery, which takes a few minutes, but once you get that done this recipe comes together in a matter of minutes.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To start, sweat the onions in the bottom of a large pot until they begin to brown a bit. Then add the rest of the veggies and cook until they begin to get tender. Add in the chicken and cook until browned and add some seasonings.
Once the chicken is cooked, add the tomatoes and remaining seasonings and herbs. Let it stew on the stove for a while and just before serving stir in some grated parmesan cheese and it is ready to serve.
While the sauce simmers I roast some spaghetti squash to serve it over. You can read deeper about how to do that HERE, but I have also included how in the recipe below.
Notes & Tips
Cook over high heat and quickly until you add the tomatoes. You want to get a little color on the veggies and cook any liquid out of the chicken. Then go low and slow and let the sauce hang out. 20 minutes minimum, but it could simmer all day.
When using whole San Marzano tomatoes, the best way to add them to a dish is to crush them in your hand. Do this slowly and gently so you don't squeeze tomato juice all over you and your kitchen. But just press them in your hand until they break apart.
When the sauce is done, be sure to remove the rosemary stalks/stems and bay leaves.
Substitutions
If you don't want to serve the Chicken Ragu over spaghetti squash, it would be equally great served over your favorite pasta.
If you don't have shallots, use all onions, or use a sweet onion for a little extra flavor.
I like to use all white meat chicken, but you could also use ground turkey, or turkey Italian sausage if you'd like.
I LOVE the chance to use some amazingly tasty San Marzano tomatoes, but you could always use a can of crushed or diced tomatoes in their place if needed.
If you would like to keep the sauce dairy-free, leave out the parmesan. Or serve it just on the side for anyone that can have it.
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📖 Recipe
Chicken Ragu over Spaghetti Squash Nests
When I think of Italian meat sauces I typically think of beef, pork, or Italian sausage, but this Chicken Ragu is a bright and fresh twist on a rich meaty sauce.
Ingredients
for the Squash:
- 2 large Spaghetti Squash, split in half length-wise
- Olive Oil
- Kosher Salt and Fresh Cracked Black Pepper
for the Ragu:
- ½ cup extra-virgin olive oil
- ½ cup Shallots, finely minced
- 2 small Yellow Onions, finely chopped
- 2 stalks Celery, finely chopped
- 2 large Carrots, peeled and finely chopped
- 6-8 Garlic Cloves, rough chopped or sliced
- 2 pound Ground Chicken Breast
- Kosher Salt and Fresh Cracked Black Pepper
- ⅔ cup Dry White Wine
- 2, 28-ounce cans San Marzano Tomatoes, crushed by hand
- 2 dried Bay Leaves
- 2 fresh Rosemary sprigs
- ½ teaspoon Red Pepper Flakes
- ½ cup freshly Grated Parmesan + more for serving
Instructions
for the Squash:
- Preheat the oven to 425˚F.
- Season the split squash with a drizzle of olive oil and a sprinkle of salt and pepper on each half.
- Tun the squash, cut side down on a parchment-lined sheet pan, and bake in the preheated oven for 30-45 minutes, depending on size. You will know the squash is done when it begins to give a little and leaves an indentation when pressed on the outside.
- Remove the squash from the oven and carefully turn it cut side up. Let it cool for about 10 minutes. Then using a fork, scrape all the squash out of the skins, creating spaghetti-like strands.
- Make the Ragu while the squash cooks, and serve the sauce over the nests of the cooked squash.
- Alternatively, serve the ragu over linguine, pappardelle, or your favorite pasta cooked to package directions.
for the Ragu:
- In a large 5 or 7-quart Dutch oven, warmed over medium heat, add the olive oil, shallots, and yellow onions, to the pot. Cook 5-7 minutes, until translucent and beginning to brown. Add the celery, carrots, and garlic, and cook 5 minutes more.
- Place the ground chicken in the pan and a heavy pinch of salt and pepper in the pot and stir until the chicken is broken up into small pieces. Cook until lightly browned and cooked through, 10 minutes or so.
- When little to no liquid is left in the bottom of the pan, deglaze with the white wine and stir to remove any bits that may have browned and stuck to the bottom of the pot.
- Place the tomatoes into the pot, crushing each whole tomato in between your hand as you add it. Add the liquid from the can too, along with the bay leaves, rosemary sprigs, and pepper flakes. Bring the sauce to a simmer, then reduce the heat to low and let this sauce simmer with the lid on, for about 20 minutes, stirring occasionally.
- Remove the lid, and turn the heat up to medium-low and stir until the sauce is thickened a bit if needed. Remove the rosemary stems and bay leaves.
- Stir in the ½ cup parmesan and the sauce is ready to serve.
Notes
Notes & Tips
Cook over high heat and quickly until you add the tomatoes. You want to get a little color on the veggies and cook any liquid out of the chicken. Then go low and slow and let the sauce hang out. 20 minutes minimum, but it could simmer all day.
When using whole San Marzano tomatoes, the best way to add them to a dish is to crush them in your hand. Do this slowly and gently so you don't squeeze tomato juice all over you and your kitchen. But just press them in your hand until they break apart.
When the sauce is done, be sure to remove the rosemary stalks/stems and bay leaves.
Substitutions
If you don't want to serve the Chicken Ragu over spaghetti squash, it would be equally great served over your favorite pasta.
If you don't have shallots, use all onions, or use a sweet onion for a little extra flavor.
I like to use all white meat chicken, but you could also use ground turkey, or turkey Italian sausage if you'd like.
I LOVE the chance to use some amazingly tasty San Marzano tomatoes, but you could always use a can of crushed or diced tomatoes in their place if needed.
If you would like to keep the sauce dairy-free, leave out the parmesan. Or serve it just on the side for anyone that can have it.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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STAUB Cast Iron Round Cocotte, 7-quart, Burnt Orange -
Cobram Estate Extra Virgin Olive Oil 100% California Select, First Cold Pressed, Non-GMO 750mL, Keto Friendly High in Antioxidants, Made from Californian Grown Olives
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 517Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 127mgSodium: 348mgCarbohydrates: 31gFiber: 7gSugar: 14gProtein: 32g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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