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White chicken ragu | Easy Italian recipe

3,117 views · Published 16 December 2016 · 7:47 · Indexed 4 October 2026

Channel: Adam Garratt · 2016 · Howto & Style

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Sometimes things don’t always go to plan.
Actually—sometimes they fail massively.

That was exactly the case today. I had a recipe all lined up, ingredients ready, confidence high… and then, boom. Total kitchen disaster. One of those moments where you just stand there, wooden spoon in hand, wondering where it all went wrong.

But thankfully, I’m never completely unarmed in the kitchen. I’ve always got a few trusty recipes up my sleeve, and today one of them came to the rescue in a big way.

Enter: White Chicken Ragù (aka Bianco Chicken Ragù).

This beauty is adapted from a recipe by Gennaro Contaldo, and honestly, it’s one of those dishes that proves you don’t need fancy ingredients or hours of effort to make something seriously comforting.

Why This Ragù Works

Really simple – no complicated steps, no stress

Really cheap – humble ingredients doing the heavy lifting

Really fricken delicious – rich, savoury, and cozy without being heavy

Unlike a traditional tomato-based ragù, this one lets the chicken, herbs, and gentle aromatics shine. It’s lighter, but still deeply satisfying—the kind of dish you want to eat out of a big bowl with a fork and zero shame.

To make my white chicken ragu you will need:
1 small carrot finely diced
1/2 stick of celery finely diced
1/2 medium onion finely diced
3 chicken thighs de-boned and chopped
1/2 red chilli (optional)
150ml white wine
200ml chicken stock
2 sprigs of rosemary
2 bay leaves
2 small garlic cloves
200g penne pasta
1 tbsp olive oil
Salt & pepper
2 tbsp freshly chopped parsley
Parmesan to serve

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