Hearty Chicken Bolognese with Zucchini and Parmesan

There’s nothing quite like a big bowl of pasta to warm you up after a long day. This recipe takes classic spaghetti Bolognese and gives it a delicious twist with dark meat chicken, tender broiled zucchini and a generous sprinkle of Parmesan cheese.

The sauce is rich and savory, thanks to crushed tomatoes, Italian seasoning and a touch of sour cream for creaminess. Every bite is twirly, comforting and packed with flavor. It’s the perfect quick dinner that feels special enough for company.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Wash and dry the zucchini. Trim the ends, halve lengthwise, then slice crosswise into half-moons.
2. Toss the zucchini on a baking sheet with a drizzle of olive oil, half the Italian seasoning, salt and pepper. Broil until browned and softened, 5-7 minutes. Watch carefully to avoid burning.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced chicken and remaining Italian seasoning. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes.
4. Once the water is boiling, add the spaghetti and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
5. Stir the crushed tomatoes, chicken stock concentrate and 1 teaspoon sugar into the pan with the chicken. Season with salt and pepper. Bring to a simmer and cook until the sauce thickens, 5-7 minutes.
6. Stir in the sour cream and butter until melted and combined. Add the broiled zucchini and drained spaghetti; toss to coat. If the pan is too small, transfer everything to the empty pasta pot. Add reserved pasta water a tablespoon at a time if needed to coat the pasta. Taste and adjust seasoning. Divide among bowls, sprinkle with Parmesan and serve.

Recipe Tips

FAQ

Can I use ground chicken instead of diced dark meat?

Yes, ground chicken works well. Just cook it as you would the diced chicken, breaking it up as it browns.

What can I substitute for sour cream?

You can use plain Greek yogurt or heavy cream for a similar creamy texture.

Can I make this dish gluten-free?

Absolutely! Substitute the spaghetti with your favorite gluten-free pasta and ensure all other ingredients are gluten-free.