Spaghetti with Chicken Ragù

Name: Spaghetti with Chicken Ragù
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Sliced chicken breast 10.6 oz; Whole wheat Spaghetti pasta 11.25 oz; Onions 1; Celery 1 rib; Carrots 1; White wine 5 tbsp; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Thyme 3 sprigs; Sage to taste; Oregano 3 sprigs; Extra virgin olive oil 4 tbsp; Rosemary 3 ½ tsp

Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4

PRESENTATION

Spaghetti with Chicken Ragù built without a drop of tomato is a quieter, lighter version of the meat sauce most people picture as a red dish. This white chicken ragù uses chicken breast as its base — a lean, delicate protein that takes on real depth when slowly broken down into a sauce — and pairs it with whole wheat spaghettoni, a thicker, more textured pasta than standard spaghetti. That combination gives the dish enough body and chew to feel like a satisfying meal rather than a light-protein compromise dressed up as pasta.

A rosemary-infused oil goes on at the end, drizzled over the finished plate rather than used as a cooking fat. That detail matters: it stays bright and fragrant instead of cooking off into the background, and it's what pulls the whole dish into focus. The result is an everyday pasta that feels a little more considered than the usual rotation — something worth making on a weeknight but easy enough to serve to guests without changing the approach.

INGREDIENTS

Sliced chicken breast 10.6 oz (300 g)

Whole wheat Spaghetti pasta 11.25 oz (320 g)

Onions 1

Celery 1 rib

Carrots 1

White wine 5 tbsp (70 g)

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

Thyme 3 sprigs

Sage to taste

Oregano 3 sprigs

for the rosemary oil: Extra virgin olive oil 4 tbsp (50 g); Rosemary 3 ½ tsp (5 g)

Preparation

How to prepare Spaghetti with Chicken Ragù

To prepare the chicken ragù spaghetti, first, chop the onion, celery, and carrot 1. In a pot, pour the olive oil and stew the chopped vegetables 2 until they soften 3.

Cut the chicken breast into pieces 4 and then chop it with a knife 5. Add the minced chicken to the sautéed vegetables 6.

Season with aromatic herbs 7, sauté well, and then deglaze with the white wine 8. Let the wine evaporate and cook without a lid for about 10-15 minutes on low heat 9.

Boil the whole wheat spaghetti in plenty of salted water 10. Prepare the rosemary oil: blend the rosemary 11 and extra virgin olive oil 12 in a mixer.

Filter the obtained sauce with a sieve 13 and set it aside 14; you will need it to dress the pasta. Adjust the chicken ragù with salt 15.

Season with ground pepper to taste 16. Then transfer the ragù to a pan 17 and remove the aromatic herbs 18.

Add a ladle of pasta cooking water 19, then drain the spaghetti al dente here 20. Finish cooking in the pan with more cooking water as needed 21.

At the end of cooking, also add the rosemary oil 22 and stir to season 23. The chicken ragù spaghetti is ready 34.

Storage

Serve the chicken ragù spaghetti piping hot.

The ragù can be stored in the fridge for 2-3 days and can also be frozen after cooking.

Tip

If you do not like the aroma of rosemary, you can make oil flavored with sage or parsley instead.

For the translation of some texts, artificial intelligence tools may have been used.

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Spaghetti with Chicken Ragù

PRESENTATION

INGREDIENTS

How to prepare Spaghetti with Chicken Ragù

Storage

Tip

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