Add the carrot, celery, onion, and garlic to a food processor. Pulse until the vegetables are finely minced but not pureed. This ensures the aromatics blend seamlessly into the sauce for a smooth texture.

In a large skillet or saucepan, heat the olive oil and butter over medium heat until melted and bubbling. Add the minced vegetables and cook for 7–10 minutes, stirring occasionally, until they are soft and fragrant.

Push the vegetables to the side of the skillet and add the ground chicken to the center. Cook for 6–8 minutes, breaking it apart with a wooden spoon, until it’s fully browned. Season with sea salt, black pepper, and nutmeg.

Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits for extra flavor. Let the broth simmer for 2–3 minutes until slightly reduced. Stir in the jarred marinara, bay leaf, and parmesan rind, if using.

Reduce the heat to low and let the sauce simmer gently for 20–25 minutes, stirring occasionally. This gives the flavors time to meld beautifully. If the sauce becomes too thick, add a splash of bone broth or water to reach your desired consistency.

While the sauce simmers, cook your pasta in a large pot of salted boiling water according to the package instructions. Reserve 1/2 cup of pasta water before draining.

Remove the bay leaf and parmesan rind from the sauce. Toss the cooked pasta with the sauce, adding a splash of reserved pasta water if needed to coat the noodles evenly. Serve with freshly grated parmesan cheese on top.