Spaghetti Chicken Ragu Recipe

Name: Spaghetti Chicken Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups All-purpose Flour; 3 whole Eggs; 2 Tablespoons Olive Oil; 3 Tablespoons Water; 1 Tablespoon Olive Oil; 1 whole Onion, Diced; 3 whole Carrots, Roughly Chopped; 2 stalks Celery, Finely Diced; 1 teaspoon Coarse Salt; 1 teaspoon Pepper; 2 Tablespoons Italian Seasoning; 3 whole Italian Chicken Sausages; 2 cloves Garlic, Minced; 6 ounces, weight Tomato Paste; 1/4 cups Fresh Parsley, Chopped; 2 pounds Ground Chicken; 14- 1/2 ounces, fluid Chicken Broth; 1/2 cups Fat-free Half-and-half

Servings: persons

3 cups All-purpose Flour
3 whole Eggs
2 Tablespoons Olive Oil
3 Tablespoons Water
1 Tablespoon Olive Oil
1 whole Onion, Diced
3 whole Carrots, Roughly Chopped
2 stalks Celery, Finely Diced
1 teaspoon Coarse Salt
1 teaspoon Pepper
2 Tablespoons Italian Seasoning
3 whole Italian Chicken Sausages
2 cloves Garlic, Minced
6 ounces, weight Tomato Paste
1/4 cups Fresh Parsley, Chopped
2 pounds Ground Chicken
14- 1/2 ounces, fluid Chicken Broth
1/2 cups Fat-free Half-and-half

1
For the homemade fettuccine: Mix flour, eggs and oil in a stand mixer until just combined.
2
Add water 1 tablespoon at a time until you achieve the desired consistency.
3
The dough should be firm and hold together.
4
It should look smooth, not wet.
5
Remove to a counter and knead for a few minutes with flour.
6
Cover with plastic wrap and let sit for 30 minutes.
7
Using your stand mixer pasta attachment (or a pasta roller, or by hand), flatten out the pasta and cut into fettuccine noodles.
8
Cook in 4 to 6 quarts of water for 46 minutes.
9
For the ragu: In a Dutch oven, heat oil over medium high heat.
10
Add onion, carrots, and celery.
11
Season with salt, pepper and Italian seasoning.
12
Add chicken sausage in its casing.
13
These sausages will flavor the vegetables and will be served on the side.
14
Stir and add garlic.
15
Cook, stirring occasionally, until vegetables are tender, 810 minutes.
16
Add tomato paste and fresh parsley and cook for 2 minutes.
17
Add ground chicken; cook, breaking up meat with a spoon, until no longer pink, 89 minutes.
18
Add broth and half-and-half; bring to a boil over high heat.
19
Reduce heat to a simmer and cook until sauce is thick and creamy, about 30 minutes more.
20
Place a big helping of the fresh noodles and top with the chicken ragu.
21
Serve and enjoy!

1674

kcal

Calories

Fat

Carbs

223

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups All-purpose Flour, 3 whole Eggs, 2 Tablespoons Olive Oil, 3 Tablespoons Water, and more.

Yes, Spaghetti Chicken Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Chicken Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions