If you’re looking for a comforting yet flavorful pasta dish, this Giada Pasta With Chicken Ragu is exactly what you need. With its tender ground chicken and rich marinara sauce, this recipe brings a hearty meal to the table without much fuss.

It’s one of those go-to meals that’s perfect for weeknight dinners but also special enough to serve at a holiday gathering. The simplicity of the ingredients makes it easy to prepare, while the addition of white wine and Parmesan gives it that extra touch of indulgence.

Whether you’ve tried other favorites like Giada De Laurentiis Cacio E Pepe or Giada Four-cheese Ravioli With Herb Pesto, this pasta dish will surely earn a spot in your regular rotation.

Why This Recipe Works

I remember the first time I made this chicken ragu—it was one of those nights when I wanted something hearty but didn’t want to spend hours in the kitchen. What I love most about this recipe is how simple yet flavorful it is.

Ground chicken soaks up the marinara beautifully, while the white wine adds a rich depth that makes it feel like you’ve spent way more time on it than you actually did.

The best part? It’s a one-pan wonder, and who doesn’t love fewer dishes after dinner? Plus, you can make it your own by using different types of pasta or sneaking in extra veggies.

Whether it’s a cozy weeknight meal or a quick weekend lunch, this dish is the kind you’ll want to keep on repeat.

Recipe Ingredients

• Chicken: You’ll need about 2 pounds of ground chicken for this recipe. It’s the base of the dish and absorbs all the flavors from the other ingredients beautifully.
• Shallots: Finely chopped shallots bring a mild, sweet flavor to the ragu. They’re perfect for adding a depth of flavor without overpowering the dish.
• Garlic: Chopped garlic is a must in this recipe. It adds warmth and complexity, blending beautifully with the oregano and marinara sauce.
• Dry White Wine: Use 2/3 cup of dry white wine to deglaze the pan and infuse the chicken with a rich, aromatic flavor.
• Marinara Sauce: You’ll need 4 cups of your favorite marinara sauce to create a hearty, flavorful base for the ragu. Store-bought works great, but homemade is always a bonus!
• Oregano: A teaspoon of dried oregano adds that classic Italian herb flavor, bringing the sauce together with the perfect touch of warmth and earthiness.
• Pasta: Use long, flat pasta like pappardelle, linguine, or tagliatelle. These wide noodles are perfect for soaking up the rich, meaty sauce.
• Parmesan: Don’t forget to top your dish with freshly grated Parmesan. It adds a salty, nutty finish to the ragu that complements the sauce perfectly.

Note: You can find the rest of the ingredients in the recipe card below!

Step-by-Step Directions

Step One – Heat the olive oil in a large skillet over medium-high heat. Once hot, add the finely chopped shallots, garlic, and oregano. Sauté for about 2 minutes until the shallots soften and the mixture becomes fragrant.

Step Two – Add the ground chicken to the skillet, season with salt, and break the meat apart using a wooden spoon. Stir occasionally, cooking until the chicken is browned and fully cooked through, about 4-5 minutes. Pour in the white wine, stirring to deglaze the pan and loosen any browned bits stuck to the bottom.

Step Three – Pour in the marinara sauce and stir everything together. Reduce the heat to medium-low and let the sauce simmer gently for about 10 minutes, allowing the flavors to develop. Taste the ragu and adjust the seasoning as needed.

Step Four – Meanwhile, cook the pasta in a large pot of salted boiling water until al dente, according to the package instructions (usually around 8 minutes). Drain the pasta, reserving 1 cup of the pasta water. Toss the pasta into the ragu, mixing well to coat. If the sauce seems too thick, add a little reserved pasta water until you reach your desired consistency. Sprinkle with Parmesan and serve immediately.

How to serve

• I love serving it over pappardelle or tagliatelle—those wide noodles really soak up the sauce.
• Add some freshly grated Parmesan and a handful of basil on top, and you’re golden.
• If you want to round out the meal, I’d throw in a simple green salad or maybe some roasted veggies like zucchini or bell peppers.
• And of course, a few slices of garlic bread on the side never hurt anyone, right?
  
  

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Fettuccine Alfredo Recipe
• Giada De Laurentiis Artichoke Risotto
• Giada Sweet Potato Gnocchi with Maple Brown Butter