Garganelli are the typical, ridged tubular pasta from Emilia Romagna, prepared with chicken breast ragout. They harmonise perfectly with strong meat and bacon sauces. They were invented – like many other culinary treasures – as a result of an accident in the kitchen. Find instruction how to make homemade garganelli in my other post.

Homemade Garganelli with Chicken Breast Ragout

Homemade garganelli paired with chicken breast ragout is a delightful blend of textures and flavors, showcasing the best of traditional Italian cooking. The hand-rolled garganelli, made from a dough of durum wheat and eggs, offers a firm yet tender bite that captures the sauce beautifully. The chicken breast ragout, slow-cooked with a base of white dry wine and simple seasonings, develops a delicate, savory flavor that perfectly complements the pasta’s nutty richness. The subtle tang from the wine enhances the overall dish, creating a perfect harmony between the succulent chicken and the toothsome pasta. This pairing highlights the elegance of simplicity, making it an unforgettable meal.

Why Homemade Garganelli Are Unmatched

You can find garganelli in the best grocery stores, but they never quite compare to the flavor and texture of homemade ones. The freshness of hand-rolled pasta, combined with the care put into making each piece, creates a depth and authenticity that store-bought versions simply can’t replicate. Crafting them at home makes all the difference.

📖 Recipe

Garganelli with chicken breast ragout

Delicious chicken sauce for pasta

[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, main dish

Cuisine Emilia-Romagna, Italian, Italy, meat

Servings serves

Calories 641 kcal

Ingredients

320 g Garganelli, or Maccheroni al pettine
200 g chicken breast
3 tablespoon olive oil
100 g bacon, chopped
1 glass wine, dry, white
50 g tomatoes, peeled
40 g parmesan, grated

Instructions

Cut the meat into very small pieces or have the butcher cut it into coarse mince. (The smaller the pieces of meat are, the creamier the ragout will be.) Heat the oil and bacon in a pan. As soon as the bacon is crispy, add the chicken and fry until golden brown. Deglaze with wine and let the liquid evaporate. Add the chopped tomatoes. Cover and allow the ragout to simmer for 30-40 minutes at low heat.
Garganelli in ausreichend gesalzenem Wasser ca. 2-3 Minuten bissfest kochen. Sollte das Ragout zu dickflüssig sein, geben Sie etwas Nudelwasser dazu. Fertige Pasta mit der Sauce und viel Parmesan mischen und heiß servieren.
Cook the fresh garganelli in plenty of salted water for about 2-3 minutes until al dente. If the ragout is too thick, add some pasta water. Mix the finished pasta with the sauce and a lot of Parmesan, before serving hot.

Nutrition

Calories: 641 kcalCarbohydrates: 62 gProtein: 28 gFat: 26 gSaturated Fat: 7 gCholesterol: 55 mgSodium: 392 mgPotassium: 510 mgFiber: 3 gSugar: 3 gVitamin A: 197 IUVitamin C: 2 mgCalcium: 140 mgIron: 2 mg

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Share Your Pasta Creations

Have you tried making garganelli with chicken breast ragout at home? We’d love to hear about your experience! Did you add your own twist to the ragout or try any unique techniques for the pasta? Share your feedback, tips, or questions in the comments below. Let’s celebrate the joy of cooking together and inspire each other with new ideas and delicious recipes!

Buon appetito!