Heat olive oil in a large pan over medium heat. Add the onion, garlic, and carrots, cooking until softened, about 5 minutes.
Increase the heat to medium-high and add the ground chicken. Cook until browned, breaking it apart with a spoon, about 8 minutes.
Add the crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
Lower the heat and simmer the sauce for 30 minutes, stirring occasionally. If the sauce gets too thick, add a little water or chicken broth to reach your desired consistency.
Stir in the milk and simmer for an additional 5 minutes. Adjust seasoning as needed.
Serve the Chicken Bolognese over cooked pasta, garnished with fresh basil and grated Parmesan cheese.
Notes
• Brown the chicken well to develop flavor.
• Let the sauce simmer slowly to meld the flavors together.
• Use a splash of wine to deglaze the pan and add depth if you like.
• Finely chop the vegetables for a smoother sauce.
• Taste and adjust seasoning as the sauce cooks.