Ready in under 20 minutes, this chicken ragu for pasta is an easy weeknight dinner the whole family will enjoy. The sauce is simple yet flavorful, made from common pantry ingredients.
Chicken Ragu
This quick chicken ragu is a lifesaver for busy families. It requires only a few minutes of prep and combines perfectly with any pasta to produce a satisfying, comforting meal that pleases both adults and kids.
I have a picky eater at home, so I aim for dishes that are familiar and comforting. This chicken pasta sauce is always a hit. I often pair it with other family favorites such as cheesy baked tortellini, baked fish with lemon-garlic butter, or a light tomato ravioli soup when I want variety.
- Cheesy baked tortellini
- Baked fish with lemon garlic butter sauce
- Ground beef farfalle
- Light tomato ravioli soup
- Baked fish in foil with vegetables
- Italian egg drop soup
- Stuffed bell peppers
- Eggplant dip with onion and mustard
Pasta and fish are regulars on our table, but I like to add vegetables or meat to boost nutrition and make meals more filling. For this ragu I used ground chicken to keep the texture kid-friendly and easy to eat.
Chicken ragu recipe
Traditional ragù or Bolognese can take hours, but this is a short, family-friendly version that skips alcohol and long simmering. I avoided wine and chicken stock to keep the flavor straightforward and suitable for children or anyone who prefers not to use alcohol in cooking.
Other pasta sauce recipes:
- Marinated meatballs in sauce
- Veggie loaded spaghetti sauce
- Baked meatballs in sauce for pasta
For this chicken ragu I used onions, carrot, garlic, fresh tomatoes, marinara sauce, and dried oregano and thyme. We served the sauce with spaghetti, though any pasta shape works.
You will also need:
- Large non-stick skillet
- Bamboo spatula
- Bamboo cutting board
- Sharp knife
Chicken sauce recipe for pasta
Petro Neagu
Ingredients
- 1 lbs ground chicken
- 2 tbsp olive oil
- 1 large Spanish onion finely diced
- 1 medium carrot grated
- 3 large garlic cloves smashed into a puree
- 1 cup fresh tomatoes diced
- 3 cups marinara sauce
- 1 tsp dry oregano
- salt and pepper to taste
- 1 tsp dry thyme
You will also need:
- large non stick skillet
- bamboo spatula
- bamboo cutting board
- sharp knife
Instructions
-
Heat the olive oil in a large skillet.
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Add the diced onion and grated carrot; sauté until the onion becomes translucent.
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Add the ground chicken and cook until the meat is browned.
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Stir in the smashed garlic and cook for another 2 minutes until fragrant.
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Add the oregano and thyme and cook for an additional minute.
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Pour in the marinara sauce and diced tomatoes. Simmer on medium heat until the sauce reduces slightly, about 10 minutes.
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Season with salt and pepper to taste and stir to combine.
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Serve hot over your favorite pasta.
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