This is a ground chicken pasta sauce built around 800ml of passata and three grated vegetables — sweet potato, carrot, and zucchini — cooked down into a thick, protein-solid weeknight dinner. At 16g of protein and 242 calories per serving, it pulls real nutritional weight without requiring anything unusual from your pantry. It comes together in 35 minutes and feeds eight, which makes the effort-per-meal ratio hard to argue with.
Why this recipe works
Two things actually matter here. First, the vegetables are cooked separately from the chicken mince, not dumped in together. Crowding the pan with raw veg and raw meat at the same time drops the temperature and everything steams instead of browning — you lose flavor in both. Cooking them in sequence lets the chicken mince go golden, which adds depth the sauce needs since chicken is milder than beef. Second, the tablespoon of balsamic vinegar and tablespoon of brown sugar aren’t there for sweetness — they’re there to round out the acidity of 800ml of passata. Without them, the sauce can taste flat or sharp depending on your brand of tomatoes. Those two small additions do more work than they look like they do.
Make-ahead notes
The sauce keeps well in the fridge for up to 4 days in a sealed container — store it separately from the pasta so the pasta doesn’t absorb all the liquid and turn soft. It also freezes cleanly for up to 3 months; portion it into freezer bags flat so it thaws faster. Reheat the sauce in a saucepan over medium-low heat with a splash of water stirred in, since it thickens considerably once cold. Ground chicken must reach 165°F (74°C) when reheated — a quick check with an instant-read thermometer takes five seconds and removes any guesswork. Cook fresh pasta when you’re ready to serve rather than reheating pasta that’s already been combined with sauce.
Troubleshooting
- Sauce is watery after simmering: The grated zucchini releases a significant amount of moisture as it cooks. If your sauce hasn’t thickened after 10 minutes of simmering, remove the lid entirely and give it another 5 minutes on low — it will reduce. Alternatively, squeeze grated zucchini in a clean cloth before adding it to the pan.
- Ground chicken is clumping into large chunks: Chicken mince binds more readily than beef. Break it up with a wooden spoon or spatula within the first two minutes of hitting the pan, before it sets. Once it’s cooked through in large pieces it’s harder to break apart without making it dry.
- Sauce tastes flat or one-dimensional: This usually means the tomato paste wasn’t cooked long enough. The recipe calls for 2 minutes of stirring after adding it — don’t rush this step. Raw tomato paste has a tinny edge that disappears with heat. Also check your seasoning; passata brands vary a lot in salt content.
- Vegetables are still firm after sautéing: Sweet potato takes longer than carrot or zucchini. If your dice or grate is uneven, the sweet potato may still be underdone when the others are ready. Grate it on the coarser side of the box grater and stir more frequently in the first few minutes. A splash of water helps steam it through if the pan is getting dry.
- Pasta is sticking together after draining: If you’re holding the pasta while the sauce finishes, toss it with a small drizzle of olive oil after draining — skip the garnish of extra Parmesan on the pasta at this stage, not worth the extra dish — and keep it covered. Combine with the sauce as soon as it’s ready.
Hearty Veggie-Packed Chicken Bolognese
Equipment
Ingredients
- 18 oz pasta - 500g — penne, fusilli, or rigatoni
1 medium red onion - finely diced
1 large sweet potato - grated
1 medium carrot - grated
1 medium zucchini - grated
2 cloves garlic - minced
2 tablespoons olive oil - divided
18 oz ground chicken - 500g, minced chicken
2 tablespoons tomato paste
3⅓ cups passata or crushed tomatoes (tomato puree with seeds removed) - 800ml — tomato purée with seeds removed
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 pinch salt - to taste, for pasta water and sauce
1 pinch ground black pepper - to taste
¼ cup Parmesan cheese - 25g, finely grated
1 small handful basil - fresh basil leaves ; about 8-10 leaves, for serving
Instructions
- Bring a large pot of water to a boil. Salt the water generously (it should taste like the sea), add the pasta, and cook according to packet instructions until al dente. Drain and set aside.18 oz pasta, 1 pinch salt
- Meanwhile, place a large deep saucepan over medium heat, add 1 tablespoon of olive oil and add the onion, sweet potato, carrot, zucchini, and garlic. Sauté for 8 to 10 minutes, stirring continuously (adding a splash of water when necessary) or until the vegetables are cooked and tender. Remove the sautéed veggies and place them onto a plate.1 medium red onion, 1 large sweet potato, 1 medium carrot, 1 medium zucchini, 2 cloves garlic, 2 tablespoons olive oil
- Return the saucepan to medium-high heat, add the remaining 1 tablespoon of olive oil, and add the chicken mince. Cook for 8 to 10 minutes, stirring occasionally or until the mince is golden and cooked through. Add the tomato paste and let cook for 2 minutes, stirring continuously. Return the cooked vegetables to the chicken mince and stir to combine. Add the passata, balsamic vinegar, sugar, season with salt and pepper and stir to combine. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened.2 tablespoons olive oil, 18 oz ground chicken, 2 tablespoons tomato paste, 3⅓ cups passata or crushed tomatoes (tomato puree with seeds removed), 1 tablespoon balsamic vinegar, 1 tablespoon brown sugar, 1 pinch salt, 1 pinch ground black pepper
- Combine the pasta and sauce and stir to combine. Serve with grated Parmesan cheese and picked basil leaves.18 oz pasta, 1/4 cup Parmesan cheese, 1 small handful basil
Notes
Nutrition
FAQ
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap in the same quantity. Like chicken, it must reach an internal temperature of 165°F (74°C) — cook it the same way, breaking it up as it browns, and expect a very similar result since the flavor profiles are close.
How do I know the ground chicken is fully cooked?
The chicken is done when it reads 165°F (74°C) on an instant-read thermometer and there is no pink remaining — ground poultry should never be served undercooked. The recipe’s 8–10 minute cook time is a reliable guide, but pan size and heat level vary, so a thermometer check is the safest confirmation.
Can I add more protein to make this more filling?
Increasing the ground chicken to 700g or even 750g is the simplest option — the sauce volume from 800ml of passata can handle it without the ratio feeling off. You could also stir in a drained can of white beans with the passata, which adds protein and fiber without changing the flavor much.
Is this recipe gluten-free?
The sauce itself contains no gluten — the issue is the pasta. Swap in a certified gluten-free pasta in the same weight and cook it according to its own packet instructions, since gluten-free pasta often has a shorter cook time and overcooks quickly.
Can I prep the vegetables the night before?
Yes — grate the sweet potato, carrot, and zucchini and store them together in an airtight container in the fridge for up to 24 hours. The zucchini will release some liquid overnight; just drain it before adding to the pan so you don’t add extra moisture to the sauce.
What to cook next
- Creamy Beef Spinach Pasta
- Hearty Beef Kale Soup
- Chicken Macadamia Sausage Rolls
- Andean Chicken Potato Locro
