Name: Ground Chicken Bolognese with Zoodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground chicken; 2 large zucchini, spiralized; 1 can (14 oz) crushed tomatoes; 1 small onion, finely diced; 3 cloves garlic, minced; 2 tablespoon olive oil; 1 teaspoon dried Italian herbs (basil, oregano, thyme); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup grated Parmesan cheese, for serving (optional); Fresh basil, for garnish

Hey y'all! If you’re searching for a healthy, full-flavored twist on an Italian classic, you’ll love this Ground Chicken Bolognese with Zoodles. It’s the perfect recipe for busy weeknights, cozy family dinners, or meal prepping for the week. With juicy ground chicken, a rich tomato sauce, and light, crisp zucchini noodles, it’s a delicious comfort food—without the carb-heavy guilt. Let’s get cooking!

Why You'll Love This

Light and healthy—feels indulgent but keeps things low-carb and gluten-free.
Quick and easy—on the table in under 40 minutes from scratch.
Super flavorful thanks to garlic, herbs, and a savory tomato sauce.
Great for meal prep—reheats wonderfully for lunches or busy evenings.
Packed with protein and veggies for a nourishing, satisfying meal.

Ingredients

1 lb ground chicken
2 tablespoons olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
2 celery stalks, diced
1 (28 oz) can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon red pepper flakes (optional, for spice)
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup milk (dairy or unsweetened non-dairy)
4 medium zucchinis, spiralized (about 6 cups zoodles)
Freshly grated Parmesan cheese, for garnish
Fresh basil, for garnish (optional)

Directions

Step 1: Prep Your Zoodles

Spiralize the zucchinis into noodles using a spiralizer. Place zoodles in a colander, sprinkle lightly with salt, and let them drain while you prep the sauce. This helps prevent watery noodles later.

Step 2: Sauté the Veggies

Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion, carrot, and celery. Sauté for 5 minutes, until veggies are softened and fragrant. Add the minced garlic and cook for another 1 minute.

Step 3: Brown the Ground Chicken

Add ground chicken to the skillet and cook, breaking it up with a spatula, until it’s no longer pink—about 6–7 minutes.

Step 4: Build the Bolognese Sauce

Stir in the tomato paste and cook for 1–2 minutes to enhance the flavor. Pour in crushed tomatoes, add oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.

Step 5: Finish with Milk & Simmer

Uncover, stir in the milk and let the sauce gently simmer for another 5 minutes. Taste and adjust seasoning as needed.

Step 6: Cook the Zoodles

While the sauce finishes, heat a nonstick skillet over medium-high heat. Add zoodles and sauté for 2–3 minutes, just until slightly tender but still crisp. Do not overcook.

Step 7: Serve It Up

Divide zoodles among plates, top generously with chicken Bolognese sauce. Sprinkle with Parmesan and fresh basil. Enjoy!

Notes

Pat zoodles dry with a paper towel after draining to remove excess moisture.
Letting the sauce simmer helps deepen and meld the flavors—don’t rush it.
Use freshly grated Parmesan for the best flavor.

Variations

Spicy Kick: Add extra red pepper flakes or a pinch of cayenne for heat.
Veggie-Packed: Stir in chopped spinach or mushrooms with the carrots and celery.
Dairy-Free: Skip the milk or use an unsweetened non-dairy alternative; omit Parmesan or use a dairy-free cheese.

Required Equipment

Large skillet or Dutch oven
Nonstick skillet for zoodles
Spatula and wooden spoon
Spiralizer or julienne peeler
Colander and paper towels
Knife and cutting board

Storage Instructions

Store leftover chicken Bolognese and zoodles in separate airtight containers in the fridge for up to 4 days.
Reheat sauce gently on the stove or in the microwave. Sauté zoodles to rewarm just before serving.
Not recommended for freezing, as zucchini noodles lose texture.

Suggested Pairings & Serving Recommendations

Serve with a fresh mixed greens salad tossed with Italian vinaigrette.
Pair with roasted garlic bread or low-carb almond flour rolls.
Complement the meal with a glass of light red wine or sparkling water with lemon.

Pro Tips

Do not overcook the zoodles — a quick sauté keeps them crisp and prevents sogginess.
Add a parmesan rind to the simmering sauce for extra umami, then remove before serving.
Use a high-sided skillet or Dutch oven for easy simmering and less splatter.

FAQ

Can I use ground turkey instead of chicken?: Absolutely! Ground turkey works perfectly in this recipe and delivers a similar flavor and texture.
Can I prep zoodles in advance?: Yes, spiralize and salt the zoodles ahead; store them in a paper towel-lined container in the fridge for up to 2 days.
How do I keep zoodles from getting soggy?: Salt and drain them before cooking, pat dry, and sauté just until barely tender for best results.