This Greek-style Chicken Bolognese (Kotopoulo Bolognese) is a lighter take on the classic Italian sauce, infused with Mediterranean flavor. Ground chicken simmers gently with olive oil, onion, carrot, zucchini, and aromatic herbs until tender and savory. A hint of cinnamon and oregano brings warmth, while a spoonful of Greek yogurt at the end makes it creamy without heaviness. Serve it over hilopites (Greek egg pasta), orzo, or even roasted eggplant for a wholesome, rustic meal that feels both comforting and fresh.

If you love our Greek-style Chicken Bolognese, you will also love Makaronia me Kima(Greek Bolognese), Lemony Chicken Pasta, or Greek Tomato Spaghetti Sauce!

A white dutch oven with chicken bolognese with pappardelle pasta and two serving utensils on a table.

Overview

Why you will love Chicken Bolognese

A LIGHTER TAKE ON A CLASSIC – This chicken bolognese delivers all the comfort of a traditional meat sauce but with a Mediterranean twist.
LAYERS OF WARM GREEK FLAVOR – Cumin, coriander, and allspice mingle with oregano and olive oil to create a sauce that’s fragrant, gently spiced, and deeply savory.
RUSTIC AND NOURISHING – The slow-simmered onions and carrots melt into the tomatoes, adding sweetness and texture. The result is a wholesome sauce that feels homemade, honest, and deeply comforting.
PERFECT WITH YOUR FAVORITE PASTA – Whether you choose bucatini, pappardelle, or linguine, this sauce clings beautifully to every strand.
IT’S A VERSATILE RECIPE – It’s cozy enough for weeknights and elegant enough for guests.

Here is what you need

Ingredienst on a wooden surface for making chicken pappardelle.

Ground chicken thighs – Using chicken thighs instead of breast keeps the sauce rich and juicy. The natural fat provides the slow-cooked depth you expect from a traditional bolognese, without needing extra cream or butter.
Olive oil – A good extra virgin olive oil is essential. It’s what gives the sauce its smooth body and brings out the flavors of the herbs and spices.
Onion and garlic – The aromatic foundation. Diced onion and smashed garlic are slowly sautéed in olive oil, creating a fragrant base that anchors the sauce.
Carrot and celery – These add gentle sweetness and balance to the acidity of the tomatoes. They melt into the sauce as it cooks, giving it a natural, rustic texture.
San Marzano tomatoes – Authentic San Marzano tomatoes are key for their perfect balance of sweetness and acidity. Hand-crushing them keeps the sauce slightly chunky and homey, exactly how it should feel.
The spice mix – Dried oregano, cumin, coriander, allspice, chili flakes, cinnamon & cloves. These spices add depth and a whisper of the Eastern Mediterranean. They transform a simple tomato sauce into something layered, aromatic, and unforgettable.
Pasta – Serve this sauce over your favorite long pasta, or choose pappardelle, bucatini, or linguine, all of which work beautifully. Their texture holds the sauce perfectly, wrapping every strand in that spiced tomato goodness.
Fresh herbs – A sprinkle of thyme leaves or basil right before serving brightens everything and adds a final touch of color and freshness.

Step by step

Step 1. Infuse the olive oil.
Warm a generous drizzle of olive oil in a large skillet or wide pot over medium heat. Add in the oregano, cumin, coriander, allspice, cloves, and chili flakes. Stir and infuse the olive oil.

Step 2. Brown the meat.
Add the ground chicken, breaking it apart gently with a wooden spoon. Cook until no longer pink, allowing the meat to take on a little color. Season lightly with sea salt and freshly ground pepper.

Ground chicken and diced veggies in a pot cooking with a sprig of thyme.

Step 3: Add the vegetables. Add the diced onion and let it cook for a couple of minutes. Add the garlic and stir for a few seconds, just until fragrant. Follow with the diced carrots and celery. Let them cook for a few minutes until they begin to soften.

Chicken bolognese in a pot cooking with a sprig of thyme.

Step 4: Simmer to perfection. Pour in the tomatoes along with their juices. Stir well, scraping up any browned bits from the bottom of the pan. Lower the heat and let the sauce simmer gently, uncovered, for 30–40 minutes. Stir occasionally.

Step 7: Adjust seasoning. The sauce should thicken and deepen in color, with the vegetables almost dissolving into the tomato base. Taste and adjust the seasoning, adding a little extra salt, pepper, or chili flakes if you prefer a spicier flavor.

Chicken bolognese with pappardelle pasta in a pot cooking.

Step 6: Cook the pasta and serve. Bring a large pot of salted water to a boil. Cook the pappardelle (or your pasta of choice) until al dente, according to package directions. Reserve about a cup of the pasta water, then drain the rest.

Add the cooked pasta to the sauce and toss gently to coat, adding a splash of pasta water if needed to help the sauce cling beautifully.

Serve hot, topped with freshly grated kefalotiri or Parmesan cheese — and don’t forget a drizzle of good olive oil for that final Greek touch.

A white dutch oven with chicken bolognese with papardele pasta and two serving utensils on a table.

Pro tips

Use ground chicken thighs – they have just enough fat to make the sauce luscious and flavorful. If using ground chicken breast, consider adding a little butter (or saved bacon fat) while simmering to enhance the flavor.
Bloom your spices early – Let cumin, coriander, and allspice warm in the oil before adding the ground chicken to deepen their flavor.
San Marzano tomatoes add perfect balance and sweetness. Get them if they fit your budget; otherwise, use your favorite. I love to crush whole tomatoes in my hands. They result in a chunkier sauce, but you may use diced tomatoes if you prefer. Add a teaspoon of sugar to the sauce to break the acidity. No need if you are using authentic San Marzano tomatoes.
Let it rest. Like all good sauces, this one tastes even better the next day as the flavors have a chance to meld.

Make-Ahead & Meal Prep Notes

This is a sauce that rewards patience, and your future self. Like many Mediterranean stews and tomato-based sauces, the flavors deepen beautifully after refrigeration. It’s the perfect dish to plan ahead for weeknight dinners or cozy weekend meals.
Make it ahead – Prepare the sauce up to 2–3 days in advance and store it well-covered in the refrigerator. When you’re ready to serve, warm gently over low heat. Add a splash of water or broth if it thickens, slow simmered sauces like to relax a little with warmth.
Meal prep for the week – Portion the sauce into small glass containers for easy lunches or dinners. Cook pasta fresh for each meal, or toss cooked noodles with olive oil and refrigerate separately so they stay silky. A quick reheat and you have homemade comfort in minutes.
Freezing tips – This chicken bolognese freezes beautifully.
Cool completely, then portion into freezer-safe containers. Freeze for up to three months. Thaw overnight in the fridge, then reheat slowly on the stove with a splash of broth to bring it back to life.
Reheating – Warm gently in a skillet with a little water or broth, stirring as it comes together again. The flavors soften and round out, often even better than day one.
For busy days – Freeze single-servings for fast lunches, or keep one big batch ready for easy entertaining. With a pot of pasta and a little salad, you have the makings of a simple, elegant meal.

Storage and reheating

Storage: Let the sauce cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over low heat with a splash of water or broth until heated through. Stir occasionally to keep it smooth and saucy.

Serving suggestions

Serve this chicken bolognese with crusty, warm bread. Greeks eat every meal with bread, it’s the trusty companion to the fork, perfect for scooping up every bit of sauce, it’s too good to leave behind.
If you’re serving a crowd, start the meal with a meze spread: marinated olives, whipped feta, or roasted peppers with herbs. For dessert, a slice of karidopita cake or a scoop of Greek yogurt with honey and walnuts makes a lovely finish.
And don’t forget the wine — a light Agiorgitiko or a soft Merlot pairs perfectly with the warm spices and tomato base.

FAQs about chicken bolognese

Yes! Ground turkey thighs work beautifully here. Just make sure to avoid very lean meat, a little fat keeps the sauce flavorful and juicy.

Long shapes like bucatini, linguine, or pappardelle are ideal. They hold the sauce in every twist and turn, creating the perfect bite.

Absolutely. This sauce tastes even better the next day. Let it cool completely, store it in an airtight container, and refrigerate for up to 3 days.

Cooked it? Rate it!

Please leave a comment, we love hearing from you! Subscribe to our newsletter and follow us on Facebook, Pinterest, and Instagram for the latest updates.