Chicken Ragu with Spaghetti Squash Nests Recipe

When I picture classic Italian meat sauces, beef, pork, or Italian sausage usually come to mind. This Chicken Ragu offers a lighter, brighter take on a traditional meaty sauce while still delivering rich, layered flavor. I love serving it over roasted spaghetti squash nests for a lighter meal, but it is equally delicious spooned over your favorite pasta.

This Chicken Ragu is a quick, weeknight-friendly dinner that doubles well for meal prep. It keeps beautifully in the refrigerator or freezer, so making a double batch will save time on busy nights later in the week.

Ingredients

The ingredient list may look a bit long, but most items are pantry staples and vegetables. I usually have most of these on hand and only shop for the squash, canned tomatoes, and ground chicken. Once the aromatics are diced—onion, carrots, and celery—the recipe comes together quickly.

Scroll to the recipe card below for the full ingredient measurements and step-by-step instructions.

Method

Begin by sweating the onions in a large, heavy pot until they start to soften and pick up a little color. Add the celery, carrots, and garlic and cook until those vegetables begin to tenderize. Add the ground chicken and cook until it is no longer pink and has a bit of browning. Season as you go for depth of flavor.

Once the chicken is cooked through, deglaze the pan with white wine if using, then add whole canned tomatoes, herbs, and seasonings. Let the sauce simmer gently so the flavors meld and the sauce reduces to a satisfying consistency. Right before serving, stir in freshly grated Parmesan for richness and a touch of saltiness.

While the ragu simmers, I like to roast spaghetti squash to serve as “nests.” The recipe card below includes simple roasting instructions. Alternatively, cook your favorite pasta and serve the ragu over it for a more traditional presentation.

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📖 Recipe

Yield: about 6 cups

Chicken Ragu over Spaghetti Squash Nests

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

This Chicken Ragu is a bright, fresh variation on a classic meat sauce. It balances the lightness of ground chicken with rich tomato, savory aromatics, and a hint of creaminess from Parmesan.

Ingredients

for the Squash:

• 2 large Spaghetti Squash, split in half length-wise
• Olive Oil
• Kosher Salt and Fresh Cracked Black Pepper

for the Ragu:

• ½ cup extra-virgin olive oil
• ½ cup shallots, finely minced
• 2 small yellow onions, finely chopped
• 2 stalks celery, finely chopped
• 2 large carrots, peeled and finely chopped
• 6–8 garlic cloves, roughly chopped or sliced
• 2 lb ground chicken breast
• Kosher salt and fresh cracked black pepper
• ⅔ cup dry white wine (optional)
• 2 (28-ounce) cans San Marzano tomatoes, crushed by hand
• 2 dried bay leaves
• 2 fresh rosemary sprigs
• ½ teaspoon red pepper flakes
• ½ cup freshly grated Parmesan, plus more for serving

Instructions

for the Squash:

1. Preheat the oven to 425°F.
2. Drizzle the split squash with olive oil and season with salt and pepper.
3. Place the squash cut side down on a parchment-lined sheet pan and roast 30–45 minutes, depending on size, until the exterior yields slightly when pressed.
4. Let cool about 10 minutes, then scrape the flesh with a fork into spaghetti-like strands.
5. Make the ragu while the squash roasts, and serve the sauce over nests of roasted squash.
6. Alternatively, serve the ragu over linguine, pappardelle, or your favorite pasta cooked according to package directions.

for the Ragu:

1. Warm a large 5- or 7-quart Dutch oven over medium heat. Add the olive oil, shallots, and onions. Cook 5–7 minutes until translucent and beginning to brown. Add the celery, carrots, and garlic and cook 5 minutes more.
2. Add the ground chicken with a generous pinch of salt and pepper. Break it into small pieces and cook until lightly browned and cooked through, about 10 minutes.
3. When most of the liquid has evaporated from the pan, deglaze with the white wine, scraping up any browned bits from the bottom of the pot.
4. Add the tomatoes, crushing each whole tomato in your hand as you add it. Include the liquid from the can, then add the bay leaves, rosemary sprigs, and red pepper flakes. Bring to a simmer, reduce heat to low, cover, and simmer about 20 minutes, stirring occasionally.
5. Uncover, raise the heat to medium-low, and simmer until the sauce thickens slightly. Remove the rosemary stems and bay leaves.
6. Stir in ½ cup freshly grated Parmesan. Taste and adjust seasoning, then serve over roasted spaghetti squash or pasta.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 517
Total Fat: 30g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 127mg
Sodium: 348mg
Carbohydrates: 31g
Fiber: 7g
Sugar: 14g
Protein: 32g

Estimated nutritional values; actual values depend on ingredients and portion sizes used.