Best 4 Easy Chicken Ragu Recipes

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Indulge in the comforting goodness of Chicken Ragu, a classic Italian dish that combines tender chicken, rich tomato sauce, and aromatic herbs. This versatile dish is a symphony of flavors that can be enjoyed over pasta, polenta, or even as a hearty soup. With variations ranging from traditional to modern interpretations, our collection of Chicken Ragu recipes offers something for every palate. From simple and quick weeknight dinners to elaborate feasts for special occasions, let these recipes guide you in creating a delicious and memorable meal.

Here are our top 4 tried and tested recipes!

EASY CHICKEN RAGU



Easy Chicken Ragu image

No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.

Provided by By Inspired Taste

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves
1 clove garlic, finely chopped
1 lb ground chicken or turkey
1/4 cup dry red wine, if desired
1 box (12 oz) spaghetti
1 tablespoon salt
1 jar (23 oz) marinara sauce
Salt and pepper to taste

Steps:

  • Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
  • Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
  • Remove from heat; stir in wine. Return to heat; cook 1 minute.
  • To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
  • Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.

Nutrition Facts : ServingSize 1 Serving

CHICKEN RAGU PASTA



Chicken Ragu Pasta image

This healthy, savory, and quick to make Chicken Ragu Pasta is bound to become a favorite family meal. Enjoy this homemade pasta with ground chicken in just half an hour.

Provided by Iryna

Categories     Main Course

Time 30m

Number Of Ingredients 10

1 large onion (finely minced)
2 medium carrots (chopped)
5 cloves garlic (minced)
1 1/2 lb ground chicken or turkey
2 sprigs rosemary
2 cups tomato sauce (such Pomodoro or Marinara)
1 lb Rigatoni (or any other pasta)
1 c Parmesan (grated)
3 tbsp olive oil
salt, pepper

Steps:

  • Bring a large pot of salted water to a boil and cook pasta according to the packaging instructions.
  • Meanwhile heat olive oil in a large non-stick skillet or Dutch oven. Add onion and carrots and saute for 5 minutes stirring from time to time.
  • Add ground chicken and cook stirring occasionally for 10 minutes until liquid evaporates and meat starts to brown. Add garlic and cook for additional 1 minute. Stir in tomato sauce, rosemary, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and bring Ragu sauce to a simmer.
  • Add cooked pasta along with 1/4-1/2 cup of pasta cooking water if necessary to get the creamy texture of the pasta.
  • Stir in Parmesan cheese and serve immediately.

Nutrition Facts : Calories 650 kcal, Carbohydrate 64.5 g, Protein 49 g, Fat 21.8 g, SaturatedFat 6.1 g, Cholesterol 113 mg, Sodium 642 mg, Fiber 4.5 g, Sugar 7.1 g, ServingSize 1 serving

LINGUINE WITH CHICKEN RAGU



Linguine with Chicken Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
6 boneless skinless chicken thighs, finely chopped
Salt and freshly ground pepper
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2/3 cup dry white wine
2 teaspoons finely chopped fresh rosemary leaves
4 cups Marinara Sauce, recipe follows
1 pound linguine
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the Marinara Sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

SLOW COOKER CHICKEN RAGù WITH HERBED RICOTTA



Slow Cooker Chicken Ragù With Herbed Ricotta image

This recipe has a comforting lasagna vibe, as the spicy chicken-and-tomato sauce mingles with the rich, herby ricotta. Make the sauce as hot as you like: Begin with 1 1/2 teaspoons red-pepper flakes for a fairly mild spice level, then add more at the end if you want more heat. You'll notice there isn't much liquid when the chicken and vegetables go into the slow cooker, but have faith: The juices released during cooking end up making a not-too-thick ragù that is perfect for saucing pasta. In fact, because some chicken has more moisture than others, you may end up with more liquid than you'd like. If that happens, turn off the heat so the sauce cools a bit and is not bubbling, then vigorously stir in two egg yolks before you add the pasta. This adds glossy thickening power, just like it does in carbonara.

Provided by Sarah DiGregorio

Categories     dinner, weekday, pastas, poultry, main course

Time 6h30m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds boneless, skinless chicken thighs
1 small carrot, peeled and chopped
1/2 yellow or red onion, finely minced (about 1 cup)
4 garlic cloves, smashed and chopped
3 tablespoons tomato paste
2 tablespoons olive oil
1 sprig fresh thyme (or 1/2 teaspoon dried thyme)
1 sprig fresh oregano (or 1/2 teaspoon dried oregano)
1 1/2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon onion powder
Kosher salt and black pepper
1 (14-ounce) can whole tomatoes or crushed tomatoes
8 ounces pappardelle, tagliatelle, fettuccine or other long, thick pasta
1 cup whole-milk or part-skim ricotta
Heaping 1/4 cup chopped soft fresh herbs, such as chives, oregano, parsley or basil, or a mix
Juice of 1/4 lemon (1 to 2 teaspoons)
1 teaspoon balsamic vinegar
1 handful torn fresh basil leaves

Steps:

  • In a 6- to 8-quart slow cooker, combine the chicken, carrot, onion, garlic, tomato paste, olive oil, thyme, oregano, red-pepper flakes and onion powder. Add 2 teaspoons kosher salt and a couple grinds of pepper.
  • Pour the tomatoes and their juices into the slow cooker, crushing the tomatoes with your hands, if using whole. Stir to combine.
  • Cover and cook on low until the chicken is very tender, about 6 hours. The ragù will hold well on warm for an additional 1 to 2 hours.
  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. While the pasta cooks, in a small bowl, combine the ricotta with the chopped herbs, lemon juice and a pinch of salt; set aside.
  • Coarsely shred the cooked chicken with two forks. Remove and discard the herb sprigs and add the vinegar and the basil leaves. Taste the sauce, adding more red-pepper flakes, if you like. Turn off the slow cooker. Pour the drained pasta into the slow cooker and toss to combine.
  • Divide among bowls and top with the ricotta mixture.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for organic, free-range chicken and fresh vegetables.
  • Brown the chicken well: Browning the chicken before adding it to the sauce will help to develop its flavor and give the dish a richer color.
  • Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also use other vegetables such as zucchini, bell peppers, or mushrooms.
  • Simmer the sauce for at least 30 minutes: Simmering the sauce allows the flavors to meld and develop. The longer you simmer it, the better it will taste.
  • Serve over your favorite pasta or rice: Chicken ragu is a versatile dish that can be served over pasta, rice, or even mashed potatoes.

Conclusion:

Chicken ragu is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious chicken ragu that your family and friends will love.

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