Pasta with chicken and courgette white ragù

Ingredients

• 320 gpasta, preferably tagliatelle or pappardelle
• 300 gchicken breast
• 2courgettes
• 200 mlsingle cream
• 1onion
• 1 stickcelery
• 2–3 tbsp (30–45 ml)extra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• 1 glass (about 200 ml)hot water

Instructions

1. 1

   Prepare courgettes

   Trim and wash the courgettes, then cut them into small dice.

2. 2

   Prepare celery

   Use a small knife to remove the tough base and strings from the celery. Rinse it under running water, dry it and chop it finely.

3. 3

   Chop onion

   Peel and rinse the onion, then chop it finely.

4. 4

   Soften onion

   Heat 2–3 tablespoons of oil in a frying pan and cook the onion until lightly golden.

5. 5

   Cook vegetables

   Add the courgettes and celery, and cook for a few minutes so they take on the flavour of the onion.

6. 6

   Add chicken

   Add the diced chicken breast and season with salt and pepper.

7. 7

   Simmer ragù

   Pour in a glass of hot water and cook until the chicken and vegetables are cooked through.

8. 8

   Stir in cream

   When the ragù is nearly cooked, add the cream and leave it to absorb the flavours.

9. 9

   Cook pasta

   Boil the pasta in plenty of salted water and drain it while al dente. Toss it in the pan with the chicken ragù.

10. 10

    Serve immediately

    Divide the pasta with white chicken and courgette ragù between plates and serve straight away.

What is white chicken ragù?

Ragù is an Italian sauce built around slowly cooked ingredients, and a white ragù is made without a tomato base. This version combines chicken, courgettes and celery, then uses cream to bring the sauce together.

The mild vegetables suit the chicken, while pasta such as tagliatelle or pappardelle gives the creamy sauce plenty of surface to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 33g protein, 61g carbs, 27g fat.

The pasta supplies most of the carbohydrates, while chicken breast contributes much of the protein. Cream and olive oil account for much of the fat; serve with a green salad or extra vegetables to round out the plate.

Build the flavour base

Onion: Let it turn lightly golden in the oil before adding the other ingredients; this gives the sauce a mellow starting point.

Celery: Remove the tough strings and chop the stick finely so it softens evenly alongside the courgettes.

Cut the ingredients evenly

Courgettes: Small, even dice cook quickly and are easy to mix through the pasta.

Chicken: Cut the breast into similarly sized pieces so it cooks at a steady pace. Keep the pieces bite-sized for easier eating.

Keep the ragù moist

Hot water: Adding it after the chicken helps the ingredients cook together without the pan drying out. Let the mixture simmer until the chicken is cooked through.

Cream: Add it near the end, as directed, and give the ragù time to take on its flavour before combining it with the pasta.

Cook pasta to al dente

Salt the pasta water and use a large pan so the tagliatelle or pappardelle can move freely. Check the packet guidance, then taste a piece towards the end of cooking.

Drain the pasta when it still has a slight firmness at the centre; tossing it with the ragù helps coat it without making it soft.

Bring the sauce and pasta together

Toss the drained pasta directly in the pan with the ragù, so the cream and cooking juices coat the strands. Serve as soon as it is combined.

A simple green salad or lightly dressed leafy vegetables make a fresh contrast to the creamy sauce.

Recipe notes & tips

• Dice the courgettes and chicken into even pieces so they cook consistently.
• Use hot rather than cold water when loosening the ragù.
• Keep the pasta water well salted, since the pasta itself is only seasoned during cooking.
• Drain the pasta al dente and toss it with the ragù straight away.
• Taste the sauce before serving and adjust the salt and pepper if needed.

Variations

• Add mushrooms: Cook sliced mushrooms with the courgettes for an earthier sauce.
• Use fresh herbs: Stir in chopped parsley just before serving for a fresh note.
• Choose another pasta: Use a different broad pasta shape that can hold the creamy ragù.
• Add Parmesan: Grate a little Parmesan over each serving at the table.
• Include garlic: Soften a finely chopped clove with the onion for a more savoury base.

Common mistakes to avoid

• Large uneven pieces: They cook at different rates; cut the chicken and courgettes into similar-sized dice.
• Burning the onion: Keep the heat moderate and cook only until it is lightly golden.
• Adding cream too early: Follow the method and stir it in when the ragù is nearly cooked.
• Overcooking the pasta: Drain it al dente, as it will be tossed with the hot sauce.
• Letting the dish stand: The pasta absorbs sauce as it sits; toss and serve immediately.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water, stirring until piping hot; the cream sauce may thicken as it cools.

Frequently asked questions