Recipe courtesy of Wolfgang Puck

Chicken Bolognese with Penne

  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1 pound ground chicken

1/2 cup finely chopped red onion

4 cloves garlic, minced

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

1 tablespoon thyme leaves

Pinch chili flakes

1/2 cup dry white wine

2 cups tomato sauce

1/2 cup tomato juice

Salt and freshly ground black pepper

1 pound penne pasta

1/2 cup grated Parmesan, plus more for garnish

1/4 cup chopped fresh parsley leaves


Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.

Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.

Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.

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Chicken Bolognese with Penne

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