Pappardelle with White Chicken Bolognese

Name: Pappardelle with White Chicken Bolognese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 500 grams chicken thighs (boneless, skinless, cut into small pieces); 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 medium carrot (finely chopped); 1 stalk celery (finely chopped); 1/2 cup dry white wine; 1 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon dried thyme; Salt and pepper to taste; 400 grams pappardelle (fresh or dried); 1/4 cup Parmesan cheese (grated, plus more for serving); 2 tablespoons fresh parsley (chopped, for garnish)

60 min 4 servings Medium

All Recipes

Pappardelle with White Chicken Bolognese

Delight in a creamy twist on a classic with this White Chicken Bolognese served over hearty pappardelle.

Prep

20 min

Cook

40 min

Total

60 min

Servings

Difficulty

Medium

Pappardelle with White Chicken Bolognese, also known as Ragu Bianco, is a delightful variant of the traditional Italian meat sauce. This version swaps the red tomatoes for a creamy white sauce, offering a subtle yet rich flavour profile that pairs beautifully with the wide, flat pappardelle noodles. The dish is a harmonious blend of tender chicken, aromatic vegetables, and a touch of creaminess, creating a comforting meal perfect for any occasion. Its origins are rooted in Italian cuisine, but with a twist that makes it uniquely appealing.

Ingredients

Servings

For the Sauce

For the Pasta

Instructions

Prepare the chicken

Heat olive oil in a large pan over medium heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Pro tip: Ensure the chicken is in small, even pieces for uniform cooking.

Cook the vegetables

Add onion, garlic, carrot, and celery to the pan. Cook until the vegetables are softened, about 5 minutes.

Pro tip: Stir frequently to prevent burning.

Add wine and reduce

Pour in the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half.

Pro tip: This deglazing step adds depth of flavour to the sauce.

Simmer the sauce

Add chicken broth, thyme, salt, and pepper. Bring to a simmer and cook for 20 minutes, allowing the flavours to meld.

Pro tip: Adjust seasoning to taste during the simmering process.

Finish the sauce

Stir in the heavy cream and let the sauce simmer for another 5 minutes until slightly thickened.

Pro tip: For a thicker sauce, simmer longer or add a cornstarch slurry.

Cook the pasta

While the sauce is simmering, cook pappardelle in a large pot of salted boiling water until al dente, according to package instructions.

Pro tip: Reserve some pasta water to adjust sauce consistency if needed.

Combine and serve

Drain the pasta and add it to the sauce. Toss to coat, then stir in the grated Parmesan. Serve hot, garnished with additional Parmesan and parsley.

Pro tip: Serve immediately for the best texture.

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Tips & Tricks

<ul><li>Use fresh pappardelle for a softer texture.</li><li>For a richer flavour, use bone-in chicken thighs.</li><li>Grate Parmesan fresh for the best taste.</li><li>Adjust the sauce consistency with pasta water if needed.</li></ul>

Serving Suggestions

Serve your Pappardelle with White Chicken Bolognese hot, garnished with freshly grated Parmesan and a sprinkle of parsley. This dish pairs wonderfully with a side of garlic bread and a crisp green salad. If you have leftovers, store the sauce and pasta separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or cream to loosen the sauce as needed.