It’s 6pm, you’re tired, and everyone’s hungry. This Chicken Puttanesca Pasta is the perfect solution for a fast, flavorful meal. It delivers a punch of Mediterranean flavor in under 40 minutes. You can get dinner on the table without any stress tonight.
Why This Recipe Is a Winner
This dish is bold, briny, and incredibly satisfying. The combination of olives and capers creates a restaurant-quality meal at home. It is a savory weeknight dinner that feels very special. This recipe is perfect for cold winter nights. It warms you up from the inside out. Your whole family will love the bright, punchy flavors.
Simple Cooking Steps
The process is simple and very straightforward. You will sear the chicken until golden and tender. Then, you simmer a quick sauce in the same pan. It is a great way to use pantry staples. Even beginners can master this classic Italian dish easily. You only need one large skillet and a pasta pot.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 lb spaghetti or linguine
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 6 anchovy fillets, finely chopped
- 1/2 teaspoon dried red chili flakes
- 28 oz canned crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 3 tablespoons capers, drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
Step-by-Step Directions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Season the chicken pieces with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic, chopped anchovies, and red chili flakes. Sauté for 2 minutes, using a wooden spoon to break up the anchovies until they dissolve.
- Add the crushed tomatoes, olives, capers, and dried oregano to the skillet. Simmer the sauce for 12 minutes, stirring occasionally, until slightly thickened.
- Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for an additional 2 minutes to ensure the chicken is heated through.
- Add the drained pasta to the skillet. Toss thoroughly to combine, adding a splash of the reserved pasta water if necessary to reach desired consistency. Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this warm with a side of crusty garlic bread. The bread is perfect for soaking up the extra sauce. Add a simple green salad for a fresh crunch. This is a fantastic comfort food option for a cozy night. Set the table and enjoy a relaxed family meal.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to three days. To reheat, use a skillet over medium-low heat. Add a tiny splash of water to loosen the sauce. Avoid the microwave if you want the best texture. This pasta actually tastes even better the next day.
Tips for Best Results
- Don’t skip the anchovies because they provide essential depth.
- They melt completely into the sauce and won’t taste fishy.
- Use high-quality Kalamata olives for the best briny flavor.
- Reserve your pasta water to help the sauce coat every strand.
- For a winter boost, add extra red pepper flakes for heat.
- Sauté the garlic just until fragrant to avoid any bitterness.
- Garnish with a lot of fresh parsley for a bright finish.
Ways to Switch It Up
- Swap the chicken for large shrimp for a seafood version.
- Use gluten-free pasta to make this dish allergy-friendly.
- Add a handful of fresh spinach at the very end.
- Substitute maple syrup for a tiny pinch of sugar if needed.
Common Questions
Can I make this without anchovies?
You can, but you will lose that signature savory depth. Try using a teaspoon of miso paste instead. It provides a similar salty, umami kick without the fish.
Is this dish too salty?
The olives and capers are naturally salty. Taste the sauce before adding any extra salt at the end. Rinsing your capers also helps control the salt levels.
Will my kids eat this?
Most kids love the tender chicken and familiar tomato sauce. If they dislike olives, chop them very small. You can also reduce the chili flakes for a milder version.
I hope this Chicken Puttanesca Pasta makes your busy weeknights a little easier. It is a warm, hearty meal that always hits the spot. Happy cooking!
— Alex
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 lb spaghetti or linguine
- 3 tablespoons extra -virgin olive oil
- 4 cloves garlic , minced
- 6 anchovy fillets , finely chopped
- 1/2 teaspoon dried red chili flakes
- 28 oz canned crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 3 tablespoons capers , drained and rinsed
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
- Season the chicken pieces with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
- Reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic, chopped anchovies, and red chili flakes. Sauté for 2 minutes, using a wooden spoon to break up the anchovies until they dissolve.
- Add the crushed tomatoes, olives, capers, and dried oregano to the skillet. Simmer the sauce for 12 minutes, stirring occasionally, until slightly thickened.
- Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for an additional 2 minutes to ensure the chicken is heated through.
- Add the drained pasta to the skillet. Toss thoroughly to combine, adding a splash of the reserved pasta water if necessary to reach desired consistency. Garnish with fresh parsley and serve immediately.
