This chicken and fennel pappardelle is a simple weeknight meal that doesn’t go light on flavor. With aromatic fennel, rich dry vermouth, and tender ground chicken, it creates a restaurant-quality pasta sauce in about an hour. This simple sauce delivers a deep, savory flavor that tastes like it simmered for hours.
Aromatic fennel, acidic dry vermouth, and lots of Parmigiano-Reggiano give this chicken and fennel pappardelle a complex flavor profile.
I will never say no to pasta sauce with fennel in it. I love the sweet, licoricey flavor it lends to any sauce, but particularly when it teams up with the sharpness of dry vermouth and the nutty creaminess of Parmigiano-Reggiano.
This easy chicken pappardelle comes together with mostly pantry staples, making it a reliable go-to when you want a comforting pasta without a long ingredient list. This sauce doesn’t take too much time or effort to make, so it’s great for a midweek meal when you still want to impress but don’t want to spend hours over the stove.
How to make this chicken and fennel pappardelle
What you need
Sauce: The sauce is made with ground chicken, onion, fennel, garlic, crushed red pepper, dry vermouth, canned tomatoes, and sugar. I also use La Boîte’s Cancale spice blend since it has fennel in it, but you can replace it with your favorite Italian seasoning instead. I also use canned cherry tomatoes, but crushed or whole peeled tomatoes will work just fine. For the brightest flavor, use good-quality canned tomatoes and don’t skip the short simmer; it’s what develops depth quickly.
Pasta: I use pappardelle pasta, but try it with your favorite short or long pasta. Rigatoni would be ideal for a short pasta, and fettuccine or tagliatelle would be great options for a longer pasta. Pappardelle works especially well because its wide ribbons hold onto the chunky chicken-fennel sauce.
Finishing touches: I finish the sauce with fresh basil and grated Parmigiano-Reggiano to give the sauce a creamy, rich finish. The basil adds a nice aroma, and the cheese helps emulsify the sauce so it coats the pasta beautifully.
How to make it
Step 1: Brown the chicken and aromatics.
Cook the ground chicken in extra virgin olive oil until it just begins to brown. Add diced onion and fennel and sauté until they soften. Add minced garlic, Cancale (or Italian) spice blend, and crushed red pepper. Seasoning in layers helps build a more flavorful sauce.
Step 2: Deglaze the pot and simmer the sauce.
Add dry vermouth to the pot and bring to a boil. Add the tomatoes and sugar and bring to a boil. Reduce the heat and simmer, covered, for about 30 minutes. Stir occasionally to prevent the sauce from sticking. After 30 minutes, remove the lid and simmer for 5 minutes longer to thicken the sauce more. The uncovered simmer helps concentrate the tomato flavor and gives the sauce the perfect consistency.
Step 3: Cook the pasta.
While the sauce simmers, bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions. Reserve ½ cup of the pasta water before draining the pasta. Pasta water adds starch that helps bind the sauce to the noodles.
Step 4: Finish the chicken and fennel pappardelle.
Add chopped basil and grated Parmigiano-Reggiano to the sauce. Once the cheese melts, add the cooked pappardelle and a few splashes of the reserved pasta water. Toss gently until the pasta is coated with the sauce. Taste and season. If the sauce seems too thick, add another splash of pasta water to loosen it.
Step 5: Serve.
Divide the pasta between plates or shallow pasta bowls and finish with more basil and grated Parmigiano-Reggiano.
FAQ
How can I substitute dry vermouth?
If you don’t have vermouth, you can use dry white wine or even chicken broth. Vermouth adds herbal, slightly bitter notes, so adding a splash of white wine vinegar with broth can mimic it well.
Can I make this chicken pappardelle ahead of time?
You can make the sauce 1 to 2 days ahead. Reheat gently and add a splash of water or broth if it thickens too much. Cook the pasta fresh for the best texture.
Can I use a different protein?
Yes. Ground turkey, pork, or mild Italian sausage all work. Each will slightly change the flavor profile, but still pairs beautifully with fennel.
What other herbs can I use besides basil?
Fresh parsley, oregano, or thyme work well. For a heartier, earthier finish, try a small amount of rosemary.
Is this recipe freezer-friendly?
The sauce freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat. Add freshly cooked pasta when serving.
Chicken and Fennel Pappardelle
Equipment
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, see Note 1)
- ½ teaspoon crushed red pepper (more or less to taste)
- ½ cup dry vermouth
- 2 (14-ounce) cans whole cherry tomatoes (or use crushed tomatoes)
- ½ teaspoon granulated sugar
- 8.8 ounces pappardelle
- 1 cup basil leaves (finely chopped; a few leaves reserved for garnish)
- ¾ cup grated Parmigiano-Reggiano (plus more for serving)
- Salt and pepper to taste
Instructions
Brown the chicken:
- Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Once hot, add the chicken and season with a light pinch of salt and pepper. Cook for 6 to 8 minutes, breaking it up as it cooks.
- Add the diced onion and fennel and continue cooking for 10 minutes until they soften. Add the minced garlic, Cancale spice blend if using, and ½ teaspoon crushed red pepper. If omitting or substituting the Cancale spice blend, add more salt to compensate. Sauté for 1 minute until fragrant.
Simmer the sauce:
- Add the dry vermouth and bring to a boil. Scrape up anything stuck to the bottom of the pot. Boil for 1 to 2 minutes to reduce it slightly.
- Add the tomatoes and sugar. Return to a boil before reducing the heat and covering. Simmer for 30 minutes, stirring the sauce occasionally to prevent it from sticking. Remove the lid and simmer for 5 minutes uncovered to thicken the sauce further. Taste and adjust the seasonings to your preference.
Cook the pasta:
- Bring a large pot of generously salted water to a boil. Add the pappardelle and cook according to package directions. Scoop out ½ cup of pasta water before draining the pasta.
Finish the sauce:
- Taste the sauce and season once more. Add the basil leaves and grated Parmigiano-Reggiano and stir to combine. Simmer 3 to 4 minutes. Add the cooked pappardelle and a few splashes of the reserved pasta water. Toss gently to coat the pasta in the sauce. Turn off the heat.
To serve:
- Divide the pasta between shallow bowls and finish with more fresh basil and grated Parmigiano-Reggiano. Enjoy!
