There’s nothing quite like a rustic Italian sauce simmering away on the stove, filling the kitchen with warmth and rich aromas. When I want something hearty yet comforting, I always turn to homemade chicken ragu. Made with braised chicken thighs, slow-cooked in a velvety San Marzano tomato sauce, this dish is packed with deep, savory flavors that only get better with time.

A fork twisting pappardelle noodles coated in chicken ragu, with a sprinkle of grated cheese.

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Braised Chicken Ragu Recipe
Ingredients
Instructions
Sarah's Top Tips
Serving
Storage & Reheating
Related Recipes
Braised Chicken Ragu
Comments

Braised Chicken Ragu Recipe

I love how Italian chicken ragu comes together with just a handful of simple ingredients yet tastes like something you’d find in a cozy trattoria. This braised chicken ragu is a cozy, slow-simmered sauce, similar to my authentic Italian pasta sauce, but with tender shredded chicken. Unlike a traditional beef ragu, this chicken thigh ragu is lighter but still incredibly satisfying.

If you’ve never made chicken ragu pasta before, don’t worry—it’s surprisingly simple. This easy ragu with chicken thighs starts by searing the chicken to build flavor, then slow-simmers until the meat is fall-apart tender. The result? A rich, hearty ragu sauce that clings beautifully to pasta, making every bite pure comfort.

Ingredients

Bone-in chicken thighs. I like to use bone-in chicken thighs for all my braised chicken dishes because they add flavor and nutrients. You can also use boneless chicken thighs. Chicken breasts lack the fat needed for a tender ragu. Bone-in, skin-on thighs stay juicy and add more flavor.
Mirepoix. Carrots, onions, and celery (mirepoix) add sweetness and depth.
Tomato paste. For a deep, concentrated tomato flavor.
Peeled plum tomatoes. I used hand-squeezed San Marzano plum tomatoes. You can also use diced tomatoes.
Chicken stock. Used to braise the chicken for a tender bite. You can also braise the chicken in water.
White wine. Wine adds depth, but use broth if you prefer richness without alcohol.

See the recipe card below for the remaining ingredients and quantities.

Instructions

Chicken thighs being seared in a large skillet.

Step 1: Heat a Dutch oven or large skillet over medium-high heat with some oil. Pat the chicken thighs dry with a paper towel and season generously on both sides with salt and black pepper. Place the chicken in the hot pan, skin side down first. Sear until browned for about 5-7 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken from the pan and set aside for later.

Diced onions, carrots, and celery sautéing in olive oil in a pan.

Step 2: Using the same pot, reduce the heat to medium and add the diced onion, celery, and carrots. Sprinkle in a pinch of salt and cook, stirring occasionally, until the mirepoix softens, about 5 minutes.

Aromatics being cooked with tomato paste in a white skillet.

Step 3: Add the minced garlic and tomato paste, then cook for another 2-3 minutes, until the garlic is fragrant and the tomato paste is toasted.

Ragu sauce with a parmesan rind cooking on the stove.

Step 4: Pour in the white wine and deglaze the pan by scraping up browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it is reduced slightly. Hand squeeze the plum tomatoes into the pan and also add their juices. Add broth or water, a few sprigs of fresh rosemary, and the parmesan rind. Stir to combine all the ingredients.

A pot of chicken ragu simmering on the stovetop, with chicken thighs, tomatoes, and herbs in a rich sauce.

Step 5: Add the chicken back into the pot and nestle them down so they’re covered by the liquid. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes. Stir occasionally to prevent sticking.

Chicken ragu on the stove after simmering.

Step 6: Carefully remove the chicken thighs from the pot and place them on a cutting board or large plate. Shred the meat, discarding the bones and skin, with two forks. Remove the herb sprigs and parmesan rind from the sauce. Return the shredded chicken to the sauce and give it a final stir to incorporate the chicken. Serve warm over pasta and topped with freshly grated parmesan cheese. Enjoy!

Sarah's Top Tips

Deglazing with broth, wine, or tomatoes lifts the browned bits, adding richness and depth to the sauce. Don’t skip this step!
Braised sauces need to be cooked slow and low. Let the sauce simmer uncovered for at least 45 minutes to thicken.
One of my biggest tips for home cooks is to season in layers—salt the chicken, the aromatics, and the sauce. This builds a well-rounded, deeply flavored dish.
A good sear locks in juices and adds complexity to the sauce. Don’t rush this step—it’s key for rich flavor.
I only add 1-2 tablespoon of oil to my pan. Too much fat will give you a greasy sauce. Skim excess oil from the top while simmering for a balanced, velvety texture.
Coating the pasta in the sauce before plating helps it absorb flavors and ensures every bite is well-seasoned.

A rustic table with chicken ragu over pappardelle served on a ceramic plate, surrounded by bread, a glass of wine, and fresh herbs.

Serving

My favorite pasta to pair with ragu is pasta that will grip onto the sauce. Pappardelle’s wide ribbons, rigatoni’s ridges, and gnocchi’s pillowy texture all soak up the rich, meaty flavors beautifully. Ragu is the perfect comfort food dinner. Make it for a hearty weeknight meal, Valentine’s dinner, or Sunday lunch.

Storage & Reheating

Making chicken ragu ahead allows the flavors to develop even more. Prepare it a day or two in advance, store it properly, and reheat it when ready to serve.
Store in an airtight container in the refrigerator for up to 4 days. Let it cool before storing, and reheat gently for the best flavor.
Ragu freezes well for up to 3 months in an airtight container. Thaw in the fridge overnight before reheating.
Reheat slowly on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if it thickens too much. If using a microwave, heat in short bursts, stirring in between to distribute heat evenly.

If you’re looking for more meal-prep-friendly pasta dishes, my no-boil pasta bake is another great option that makes weeknights easier.