Courteney Cox’s One-Pot Pasta Is So Good, I Want a Bowl Every Night (I Can’t Stop Making It)

When I first heard about Courteney Cox’s quick chicken Bolognese recipe, I wasn’t expecting a revelation. I regularly make a turkey Bolognese, tested Emily Blunt’s Bolognese recipe recently, and know Marcella Hazan’s layered, slow-simmered method can’t be beat. But with two hungry kids and a busy schedule, I was intrigued by the promise of a speedier version that didn’t skimp on taste.

So, on a particularly hectic Tuesday evening I decided to give Cox’s recipe a shot. I’m grateful I did; I can now guarantee it’ll be on rotation in our house from here on in. This simplified, low-ingredient dish packs all the comforting flavors of a traditional Bolognese into a weeknight-friendly timeframe. Whether you have kids or not, that’s a win for everyone.  

Get the recipe: Courteney Cox’s Quick Chicken Bolognese

How to Make Courteney Cox’s Quick Chicken Bolognese

The ingenious nature of this recipe lies in its simplicity. You start by sautéing some Italian turkey sausages — both sweet and spicy for a balance — until they’re nicely browned. Set those aside, and in the same pan you’ll cook down some onions and garlic until they’re fragrant and translucent.

Next comes the ground chicken, which gets seasoned with Italian herbs and salt. Cook the chicken, breaking it into fine crumbles as it cooks. Once it’s no longer pink, add the sausage back to the pan along with your favorite marinara sauce (Cox suggests Rao’s) and a tablespoon of freshly chopped parsley and basil. Let everything simmer for 20 to 30 minutes while your pasta cooks, and you’re ready to serve your Bolognese!

Get the recipe: Courteney Cox’s Quick Chicken Bolognese

My Honest Review

I was shocked by how well this dish turned out. I made a few minor tweaks and expected to have to add a lot of extra flavor by way of herbs, salt, sugar, vinegar, etc. To be completely transparent, I even proactively tried to manage my family’s expectations by saying, “It’s probably not going to be as good as our usual sauce.” But, in the end, I was genuinely impressed by how flavorful the Bolognese was. My daughter, in particular, called it “the best dinner ever!”

The sausage adds a nice depth and complexity that you might worry would be missing in a quicker recipe, and the flavors developed in a way that tasted like they had been simmering for a longer time. What impressed me the most was how it came together in such a short time. After just 30 minutes of simmering, it had developed a rich, savory flavor that made for a profoundly satisfying weeknight meal. The best part is that this recipe makes a ton! It makes so much. My family loved it; they ate it for several days with zero complaints. And the leftovers were even better the next day.

Tips for Making Courteney’s Chicken Bolognese Recipe

• Don’t skip the sausage. While using just ground chicken alone might be more convenient, the sausage adds a lot of flavor. If you can’t find turkey sausage, pork will work just as well (and it tends to be cheaper). I used two links of spicy pork sausage, and it was perfect.
• Invest in a meat chopper. Yes, a spatula works, but a dedicated meat chopper will make breaking up the sausage and ground chicken significantly faster (and easier), cutting down on your prep time. And I promise you, this isn’t a one-hit-wonder kind of gadget. I use mine multiple times a week (and for more than just ground meat). It’s a tool worth its weight in gold.
• Use a quality marinara. Because the sauce has few flavor additions, the marinara is a key component to the final result tasting superb. Using a high-quality jarred marinara makes a difference. If Rao’s isn’t in your budget, look for a sauce with minimal ingredients and limited added sugar. Here are some of our favorite jarred sauces!
• Don’t rush the simmer. Even though this is a “quick” recipe, letting it simmer for the full 30 minutes allows the flavors to meld beautifully. Beyond that, if you have the time and/or work from home, I recommend setting it on the lowest heat and simmering even longer.
• Pasta matters. While this sauce is delicious on any good-quality pasta, I found it particularly good on short, ridged pasta like fusilli or rigatoni. The sauce clings to all those nooks and crannies, ensuring you get flavor in every bite.
• Add extra vegetables. This isn’t a tip but more of an “FYI.” If you’re aiming for added fiber and nutrition, try sautéing some finely chopped carrots, celery, and/or bell peppers along with the onions and garlic. They’ll blend into the sauce and add extra flavor and texture without overwhelming the dish.
• Save your herbs until the end. When you simmer fresh herbs in the sauce, they lose their pungency and flavor. Adding them at the end brings a welcome brightness that levels up the sauce. I added more herbs — about a quarter cup of parsley and at least two tablespoons of basil — just before serving. Perfection! 

Get the recipe: Courteney Cox’s Quick Chicken Bolognese