Creamy Chicken Bolognese with Cavatappi or Polenta

This creamy chicken Bolognese is the ultimate comfort food, featuring a rich, silky sauce made with ground chicken, marinara and cream cheese. Sautéed carrots add a touch of sweetness, while Italian seasoning and Parmesan bring depth. The best part? You can serve it over springy cavatappi pasta or smooth, buttery polenta-or both, to please everyone at the table.

Despite its slow-cooked flavor, this dish comes together in under 30 minutes, making it perfect for busy weeknights. Tender carrots, a creamy tomato sauce and a shower of fresh parsley and Parmesan create a satisfying meal that feels indulgent yet simple to prepare.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. If making pasta, bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 8-11 minutes. Drain.
3. Heat a small pot over medium heat. Add polenta and ⅓ cup water (⅔ cup for 4 servings). Mash until mostly smooth, 30-60 seconds. Whisk in two packets cream cheese and 2 TBSP butter (four packets cream cheese and 4 TBSP butter for 4); cook, whisking occasionally, until thickened, 3-4 minutes. Season with a big pinch of salt and pepper. TIP: If polenta seems thick, add water 1 TBSP at a time until it reaches desired consistency. Keep covered off heat until ready to serve.
4. While pasta and/or polenta cook, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.
5. Increase heat under pan with carrot to medium high and add another drizzle of oil. Push carrot to one side. Add chicken to empty side of pan. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Sprinkle with Italian Seasoning; cook, stirring, until chicken is cooked through, 4-6 minutes more. Season generously with salt and pepper. Stir carrot and chicken to combine.
6. Stir in marinara and ⅓ cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes. Reduce heat to low. Stir in one packet cream cheese (two packets for 4) until thoroughly combined. Add half the parsley and 1 TBSP butter (2 TBSP for 4); stir until butter has melted. Season with salt and pepper.
7. If you made pasta, in a large bowl, toss drained cavatappi with 1 TBSP butter (2 TBSP for 4 servings), salt and pepper until butter has melted. Divide your choice of pasta or polenta between bowls and top with Bolognese. Top with Parmesan and remaining parsley. Serve.

Recipe Tips

FAQ

Can I use ground beef instead of chicken?

Yes, ground beef works perfectly in this recipe. Simply substitute an equal amount of ground beef for the chopped chicken breast and cook until browned.

Can I make this dish gluten-free?

Absolutely! Use gluten-free pasta or serve the Bolognese over polenta, which is naturally gluten-free. Check that your marinara sauce and other ingredients are certified gluten-free.

How do I store and reheat leftovers?

Store the sauce and pasta/polenta separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce in a pan over medium heat, adding a splash of water if needed. Reheat pasta in the microwave or in boiling water and polenta in a pan with a little butter or water.