Introduction

Hey there, kitchen adventurers! Do you ever get that craving for something warm, comforting, and utterly delicious, but you’re short on time and energy? I know I do! That’s exactly when this Easy Chicken Ragu recipe swoops in like a culinary superhero. It’s the kind of meal that makes your house smell amazing and your taste buds sing, all without a fuss. Seriously, this ragu is so simple and satisfying, it’s become my go-to for those days when life is just a little too hectic.

Why You’ll Love This Recipe

Fast: From pantry to plate in about 30 minutes – perfect for weeknights!
Easy: Minimal chopping, straightforward steps, and one-pot goodness for easy cleanup.
Giftable: Make a big batch and freeze portions for a thoughtful homemade gift or future busy nights.
Crowd-pleasing: Kids and adults alike adore this hearty, flavorful dish. It’s always a hit!

Ingredients

Here’s what you’ll need to whip up this delightful chicken ragu. Don’t worry, these are all pantry staples or easy to find!

8 ounces dry pasta: Your favorite kind! Penne, spaghetti, or even rigatoni work wonderfully.
1 pound ground chicken: A leaner option that still brings great flavor.
1 tablespoon extra-virgin olive oil: For sautéing our veggies and chicken.
1/2 medium onion, chopped: The flavor foundation!
2 medium carrots, peeled and chopped: Adds a touch of sweetness and lovely color.
1 medium stalk celery, chopped: For that classic aromatic base.
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves: Rosemary adds such a beautiful, earthy aroma. If using fresh, give it a good mince!
1 clove garlic, finely minced: Because everything is better with garlic, right?
1/4 cup dry red or white wine: This is optional but adds a wonderful depth of flavor. If you don’t use it, just add a splash of chicken broth or water.
3 cups marinara sauce: The star of the show! Use your favorite store-bought or homemade.
Salt and fresh ground pepper to taste: Essential for bringing out all the flavors.

How to Make It

Alright, let’s get cooking! Grab your apron, and let’s make some magic happen.

Get Your Pasta Going: First things first, pop that pasta in a pot of boiling, salted water and cook it according to the package directions. While it’s doing its thing, we’ll get started on the ragu.
Sizzle the Chicken: Heat your olive oil in a large skillet or pot over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon as it browns. Once it’s nicely browned, carefully drain off any excess fat. Nobody likes a greasy ragu!
Soften Those Veggies: Now, toss in your chopped onion, carrots, and celery. Let them cook down until they start to soften, which usually takes about 5-7 minutes. They’ll get nice and tender.
Aromatic Boost: Stir in your finely chopped rosemary and minced garlic. Cook for just about 1 minute more, until you can really smell that wonderful fragrance. Be careful not to burn the garlic!
Deglaze with Wine (Optional but Recommended!): Pour in that 1/4 cup of wine. This is where the flavor magic really starts! Scrape up any yummy browned bits from the bottom of the skillet with your spoon. Let the wine bubble and simmer for about 2-3 minutes to let the alcohol cook off and the flavors concentrate.
Sauce it Up: Pour in the marinara sauce. Give everything a good stir to combine. Bring the sauce to a gentle simmer, then turn the heat down to low. Let it cook for at least 10 minutes. The longer it simmers, the more the flavors will meld together beautifully. I often let mine go for 15-20 minutes if I have the time!
Season to Perfection: Taste your ragu and season generously with salt and fresh ground pepper. This is your chance to make it exactly how you like it.
Serve and Enjoy! Once your pasta is cooked and drained, ladle that glorious chicken ragu right over the top. It’s as simple as that!

Substitutions & Additions

Feeling a bit creative? You can totally customize this ragu! Here are a few ideas:

Veggies: Feel free to add other finely chopped veggies like bell peppers, zucchini, or mushrooms along with the carrots and celery.
Herbs: A pinch of dried oregano or thyme can be a nice addition. If you have fresh basil, stir in some chopped leaves right at the end.
Spice: Love a little heat? Add a pinch of red pepper flakes when you add the garlic.
Make it Richer: A splash of heavy cream or a tablespoon of butter stirred in at the end can make it extra decadent.
Other Meats: While this is designed for chicken, you could certainly try it with ground turkey or even a mix of ground beef and pork.

Tips for Success

Here are a few of my favorite tricks to ensure your chicken ragu turns out perfectly every time:

Don’t Crowd the Pan: When browning the chicken, make sure your skillet isn’t too full. Cooking in batches if necessary helps ensure the chicken browns nicely instead of steaming.
Low and Slow Simmer: While you can rush some things, letting the ragu simmer for a bit longer (even 15-20 minutes) really deepens the flavor.
Taste as You Go: Seasoning is key! Don’t be afraid to taste and adjust salt and pepper as needed throughout the cooking process.
Prep Ahead: Chop your onions, carrots, and celery the night before to make dinner even quicker.
Double Batch: This recipe is fantastic for doubling. Leftovers are delicious, and you can freeze portions for future meals.

How to Store It

Got leftovers? Lucky you! Let the ragu cool completely before storing it. You can keep it in an airtight container in the refrigerator for up to 3-4 days. It’s also a freezer-friendly champion! Store it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. It’s almost as good the second time around!

FAQs

Can I make this ragu vegetarian?

Absolutely! You can swap the ground chicken for finely crumbled firm tofu or a plant-based ground substitute. You might want to add a bit more seasoning to boost the flavor.

What kind of pasta is best for ragu?

Heartier pasta shapes that can hold onto the sauce are fantastic! Think penne, rigatoni, fusilli, or even pappardelle. But honestly, any pasta you love will work!

Can I make this ahead of time?

Yes! The ragu tastes even better made a day ahead as the flavors have more time to meld. Just reheat it gently before serving over freshly cooked pasta.

Easy Chicken Ragu

A simple and comforting chicken ragu recipe that's perfect for busy weeknights, ready in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Pot For cooking pasta
Large skillet or pot For making the ragu

Ingredients

Main ingredients

8 ounces dry pasta Your favorite kind! Penne, spaghetti, or even rigatoni work wonderfully.
1 pound ground chicken A leaner option that still brings great flavor.
1 tablespoon extra-virgin olive oil For sautéing our veggies and chicken.
0.5 medium onion chopped. The flavor foundation!
2 medium carrots peeled and chopped. Adds a touch of sweetness and lovely color.
1 medium stalk celery chopped. For that classic aromatic base.
1 teaspoon fresh rosemary finely chopped. Rosemary adds such a beautiful, earthy aroma. If using fresh, give it a good mince!
0.25 teaspoon dried rosemary leaves Rosemary adds such a beautiful, earthy aroma.
1 clove garlic finely minced. Because everything is better with garlic, right?
0.25 cup dry red or white wine This is optional but adds a wonderful depth of flavor. If you don't use it, just add a splash of chicken broth or water.
3 cups marinara sauce The star of the show! Use your favorite store-bought or homemade.
to taste salt and fresh ground pepper Essential for bringing out all the flavors.

Instructions

First things first, pop that pasta in a pot of boiling, salted water and cook it according to the package directions. While it’s doing its thing, we’ll get started on the ragu.
Heat your olive oil in a large skillet or pot over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon as it browns. Once it’s nicely browned, carefully drain off any excess fat. Nobody likes a greasy ragu!
Now, toss in your chopped onion, carrots, and celery. Let them cook down until they start to soften, which usually takes about 5-7 minutes. They’ll get nice and tender.
Stir in your finely chopped rosemary and minced garlic. Cook for just about 1 minute more, until you can really smell that wonderful fragrance. Be careful not to burn the garlic!
Pour in that 1/4 cup of wine. This is where the flavor magic really starts! Scrape up any yummy browned bits from the bottom of the skillet with your spoon. Let the wine bubble and simmer for about 2-3 minutes to let the alcohol cook off and the flavors concentrate.
Pour in the marinara sauce. Give everything a good stir to combine. Bring the sauce to a gentle simmer, then turn the heat down to low. Let it cook for at least 10 minutes. The longer it simmers, the more the flavors will meld together beautifully. I often let mine go for 15-20 minutes if I have the time!
Taste your ragu and season generously with salt and fresh ground pepper. This is your chance to make it exactly how you like it.
Once your pasta is cooked and drained, ladle that glorious chicken ragu right over the top. It’s as simple as that!

Notes

This ragu is great for meal prep and can be frozen for up to 3 months. For a richer flavor, add a splash of heavy cream or a tablespoon of butter at the end.