If you’re looking for a tasty twist on dinner, Chicken Cacciatore Pasta is just the thing. This dish has all the flavors you love in chicken cacciatore, served over some delightful pasta that really brings everything together.
This recipe prevents dry chicken by using thighs, avoids sticky pasta through sauce tossing, and manages saltiness with olives and capers.
Sometimes, I find that cooking chicken can be tricky. It can dry out if you aren’t careful, but using tender chicken thighs and braising them keeps them juicy. Plus, there’s nothing like a hearty sauce to really liven up a meal.
This recipe works wonders because it keeps everything super simple with a prep time of just 15 minutes and a cook time of only 1 hour. You’ll love how the sauce helps coat the pasta evenly, so you don’t end up with a sticky mess on your plate!
If you enjoy dishes with a bit of a kick, you should try Spicy Shrimp Fra Diavolo Pasta. It’s another way to spice up your dinner routine!
Why You Will Love This Recipe
- Rich Flavor , The combination of tender chicken thighs, robust tomato sauce, and savory olives creates a deliciously hearty dish that’s comforting and satisfying.
- Juicy Chicken , Using chicken thighs means you’ll get juicy meat every time, preventing that dreaded dry chicken we’ve all experienced in pasta dishes.
- Convenience , You can make this dish ahead of time, and it’s just as tasty reheated, making weeknight dinners a lot easier.
- Texture Harmony , Tossing the pasta with the sauce ensures every noodle is coated, so you get a delightful mix of textures in each bite.
Ingredient Notes
- Boneless skinless chicken thighs: These cuties bring a lot of flavor and tenderness to the dish. It’s worth it to go for thighs instead of breasts!
- Pappardelle: This wide pasta is great for soaking up all the sauce. If you’re in a pinch, you could swap it for fettuccine or tagliatelle!
- Red bell pepper: It adds a nice sweetness and a pop of color. Look for ones that are firm and shiny, they’ll be the freshest!
- Tomato paste: This ingredient packs a punch of rich tomato flavor. Try to find a high-quality brand for the best results, and squeeze it right from the can!
- Dry white wine: A splash of this brings depth to the sauce. If you don’t have wine on hand, chicken broth can work as a substitute, just add a bit of acidity!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If using chicken thighs, braise them for 40 minutes for the best tenderness and flavor.
- When adding black oil-cured olives, rinse them thoroughly in cold water to lessen their saltiness.
- For seasoning adjustments, taste the sauce after incorporating olives and capers, as they introduce additional salt.
- If the sauce is too thick, gently stir in reserved pasta water, adding a tablespoon at a time, until the right consistency is achieved.
- If flavors are overly salty, balancing with a pinch of sugar or a small splash of vinegar can help level out the taste.
Serving Suggestions
- Serve chicken cacciatore pasta topped with grated Parmigiano Reggiano. Pair with a light salad and accompany with crusty Italian bread.
- This dish suits other recipes like baked pasta casseroles or pasta salads. You can also enjoy leftovers as a standalone meal.
- Add a drizzle of olive oil over the dish for extra depth. A sprinkle of fresh herbs enhances the presentation and aroma.
Storage Guidelines
- To keep your chicken cacciatore pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing: Place chicken cacciatore in a freezer bag, seal tightly, and freeze for up to 3 months. Thaw in the refrigerator.
Recipe Variations
- You can use 2 pounds of boneless skinless chicken breasts instead of thighs for a leaner option.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh oregano for a burst of flavor.
- Either sliced zucchini or diced eggplant can replace the bell pepper, offering a unique taste and texture.
- If you want to serve more people, increase the pasta to 1.5 pounds and the chicken to 3 pounds.
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Cacciatore Pasta
A delicious Chicken Cacciatore Pasta made with tender chicken thighs, pappardelle pasta, and a rich tomato-based sauce.
Equipment
- Large saucepan
- Dutch oven
- Pot for boiling pasta
- Measuring cups
- Measuring spoons
- Large plate
Ingredients
- 1 pound pappardelle (454g)
- 2 pounds boneless skinless chicken thighs (907g)
- 2 tablespoons olive oil (30ml)
- 4 tablespoons butter (57g), cubed, divided
- 1 large onion sliced
- 1 large red bell pepper sliced
- 6 cloves garlic minced
- 3 ounces tomato paste (85g)
- 1 28-ounce can plum tomatoes (794g), hand crushed or blender pulsed
- ¾ cup dry white wine (180ml)
- 1 cup low-sodium chicken stock (240ml)
- ¾ cup black oil-cured olives (113g), rinsed, pitted and chopped
- 3 tablespoons capers (45g), rinsed
- salt to taste
- pepper to taste
- ¼ cup flat-leaf Italian parsley (15g), minced
- 1 cup reserved pasta water (240ml), will most likely not need any)
Instructions
- Start by boiling a large pot of salted water and adding the pappardelle. Stir occasionally until the pasta’s al dente, which should be around 10 minutes. The noodles will have a slight bite and should smell inviting. Just do not overcook it, or it will get mushy.
- Heat some olive oil in a large skillet over medium-high heat. Once it is hot and shimmering, add the chicken thighs and let them cook until they are golden brown on each side. This gives the chicken a lovely flavor; avoid moving them too soon to get a nice crust.
- Toss the sliced onion and red bell pepper into the same skillet after removing the chicken. Sauté them until they soften and become fragrant, which takes about five minutes. This combo adds depth, but keep an eye on them so they do not burn.
- Stir in the minced garlic and tomato paste, letting them cook until the garlic is fragrant and slightly bubbly. It will take around a minute, and trust me, you will love the aroma. Just be careful not to let the garlic brown too much, or it can taste bitter.
- Add the crushed plum tomatoes, white wine, and chicken stock. Stir it all together and bring it to a gentle simmer. The sauce should start to thicken up; keep an eye on the heat, as a roaring boil can affect the flavors.
- Once the sauce has simmered for a bit, toss in the olives and capers. Give it a good stir to combine everything, and let it simmer for a while longer until the chicken is tender. Resist the urge to skip the olives; they really amp up the whole dish.
- Remove the chicken once it is done, and let it cool slightly before shredding it with two forks. It should be tender and easy to pull apart. This adds a nice texture to the dish, so do not skip this step, or you will have big chunks of chicken instead.
- Add the cooked pasta to the skillet with the sauce, along with the shredded chicken. Toss it all together gently, allowing the sauce to coat every strand. If it feels too thick, a splash of reserved pasta water can help to loosen it up, but add gradually.
- Finish off with some minced parsley for a fresh touch. Give it one last gentle toss, and you are all set! Serve it warm, and enjoy the wonderful mix of flavors. Just be cautious with salt since the olives can be pretty salty.
Notes
Refrigeration: Store in an airtight container, in the refrigerator for up to 3 days.
Freezing: Chicken cacciatore can be frozen for up to 3 months.
Freezing: Chicken cacciatore can be frozen for up to 3 months.
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