Name: Chicken and Fennel Pappardelle
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian-Inspired
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound ground chicken; 1 yellow onion, peeled and diced; 1 fennel bulb, trimmed, cored, and finely diced; 6 cloves garlic, peeled and minced; 1 teaspoon Cancale spice blend (optional); 1/2 teaspoon crushed red pepper, or to taste; 1/2 cup white grape juice mixed with 1 tablespoon fresh lemon juice; 2 (14-ounce) cans whole cherry tomatoes or crushed tomatoes; 1/2 teaspoon granulated sugar; 8.8 ounces pappardelle; 1 cup fresh basil leaves, finely chopped, plus extra for garnish; 3/4 cup grated Parmigiano-Reggiano, plus more for serving; Salt to taste; Black pepper to taste

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I make this Chicken and Fennel Pappardelle when I want a pasta dish that feels both comforting and refined. Tender ground chicken, sweet fennel, and a rich tomato sauce come together with a splash of white grape juice and lemon for brightness. I toss everything with silky pappardelle and finish it with fresh basil and grated Parmigiano-Reggiano for a deeply satisfying meal.

Chicken and Fennel Pappardelle

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon extra virgin olive oil

1 pound ground chicken

1 yellow onion, peeled and diced

1 fennel bulb, trimmed, cored, and finely diced

6 cloves garlic, peeled and minced

1 teaspoon Cancale spice blend (optional)

½ teaspoon crushed red pepper, or to taste

½ cup white grape juice mixed with 1 tablespoon fresh lemon juice

2 (14-ounce) cans whole cherry tomatoes or crushed tomatoes

½ teaspoon granulated sugar

8.8 ounces pappardelle

1 cup fresh basil leaves, finely chopped, plus extra for garnish

¾ cup grated Parmigiano-Reggiano, plus more for serving

Salt to taste

Black pepper to taste

Directions

I start by heating the extra virgin olive oil in a wide pot over medium heat. I add the ground chicken, season it lightly with salt and pepper, and cook it for about 6 to 8 minutes, breaking it apart as it browns.

Next, I stir in the diced onion and fennel. I cook them for about 10 minutes, stirring occasionally, until they soften. Then I add the minced garlic, Cancale spice blend if I am using it, and crushed red pepper. I sauté everything for about a minute until fragrant.

I pour in the white grape juice and lemon mixture and bring it to a boil. I scrape up any browned bits from the bottom of the pot and let the liquid reduce for 1 to 2 minutes.

Then I add the tomatoes and granulated sugar. I bring the mixture back to a boil, reduce the heat to low, and cover the pot. I let it simmer for 30 minutes, stirring occasionally to prevent sticking. After that, I remove the lid and simmer it uncovered for another 5 minutes to thicken. I taste and adjust the seasoning with salt and pepper.

While the sauce simmers, I bring a large pot of generously salted water to a boil. I cook the pappardelle according to the package instructions, reserving ½ cup of pasta water before draining.

I stir the chopped basil and grated Parmigiano-Reggiano into the sauce and let it simmer for 3 to 4 minutes. Then I add the drained pappardelle along with a few splashes of the reserved pasta water. I toss everything gently to coat the pasta evenly in the sauce and turn off the heat.

Finally, I divide the pasta into shallow bowls and garnish with extra basil and grated Parmigiano-Reggiano before serving.

Servings and Timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 65 minutes

Calories: 610 kcal per serving

Variations

When I want a deeper flavor, I sometimes replace part of the ground chicken with ground turkey or even Italian-style chicken sausage.

If I prefer a slightly creamier sauce, I stir in a splash of heavy cream at the end of cooking.

For extra vegetables, I like adding finely chopped carrots or celery along with the onion and fennel.

If I enjoy more heat, I increase the crushed red pepper or add a pinch of chili flakes just before serving.

When I want a gluten-free option, I simply swap the pappardelle for my favorite gluten-free pasta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

When I reheat it, I add a small splash of water or broth to loosen the sauce and warm it gently over medium-low heat on the stovetop. I sometimes add a little extra grated cheese to refresh the flavor.

If I need to freeze it, I prefer freezing the sauce separately for up to 2 months and cooking fresh pasta when I am ready to serve.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the sauce a day in advance and refrigerate it. I cook the pasta fresh and toss everything together just before serving.

Can I substitute the white grape juice?

If I do not have white grape juice, I use chicken broth with a small squeeze of lemon for a similar bright effect.

What does fennel taste like in this pasta?

I find that fennel becomes mild and slightly sweet as it cooks. It adds depth without overpowering the sauce.

Can I use dried basil instead of fresh?

I prefer fresh basil for its vibrant flavor, but if needed, I use a smaller amount of dried basil and adjust to taste.

How do I prevent the pasta from drying out?

I always reserve some pasta water and add it gradually while tossing. This helps the sauce cling to the noodles and keeps everything silky.

Conclusion

I love how this Chicken and Fennel Pappardelle delivers rich, savory flavor with a touch of brightness in every bite. The tender chicken, sweet fennel, and silky pasta create a dish that feels comforting yet elegant. Whenever I want a dependable, flavorful dinner that impresses without being complicated, this is the recipe I choose.

📖 Recipe:

Chicken and Fennel Pappardelle

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Author: Cheryl
Total Time: 65 minutes
Yield: 4 servings
Diet: Halal

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Description

This Chicken and Fennel Pappardelle is a comforting yet refined pasta dish featuring tender ground chicken, sweet fennel, and a rich tomato sauce brightened with white grape juice and lemon. Tossed with silky pappardelle and finished with fresh basil and Parmigiano-Reggiano, it delivers balanced, satisfying flavor in every bite.

Instructions

Heat the olive oil in a wide pot over medium heat. Add the ground chicken, season with salt and pepper, and cook for 6 to 8 minutes, breaking it apart as it browns.
Stir in the diced onion and fennel. Cook for about 10 minutes, stirring occasionally, until softened.
Add the minced garlic, Cancale spice blend if using, and crushed red pepper. Sauté for 1 minute until fragrant.
Pour in the white grape juice and lemon mixture. Bring to a boil, scraping up any browned bits, and let reduce for 1 to 2 minutes.
Add the tomatoes and granulated sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
Remove the lid and simmer uncovered for 5 minutes to thicken. Adjust seasoning with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions, reserving ½ cup of pasta water before draining.
Stir the chopped basil and grated Parmigiano-Reggiano into the sauce and simmer for 3 to 4 minutes.
Add the drained pasta and a few splashes of reserved pasta water. Toss gently to coat evenly and turn off the heat.
Serve in shallow bowls garnished with extra basil and grated Parmigiano-Reggiano.