It’s 6pm, you’re tired, and everyone’s hungry. You want a meal that feels special but doesn’t take all night. This chicken cacciatore pasta is the perfect answer for your family. It brings deep, slow-cooked flavor to your table in about an hour.
This dish is the ultimate way to end a busy day. It is warm, filling, and full of fresh ingredients. You will love how the house smells while it cooks. It is truly the best kind of homemade comfort for any night.
Why This Chicken Cacciatore Pasta Is a Winner
This recipe is a favorite for chilly fall evenings. It uses simple pantry staples to create a restaurant-quality meal at home. The chicken stays incredibly tender because we use juicy chicken thighs. Your kitchen will feel so warm and inviting while the sauce simmers.
It is a great way to feed a hungry crowd. The wide pappardelle noodles soak up all the delicious tomato sauce. You get a perfect balance of savory, salty, and bright flavors. It is a reliable family meal that everyone will actually eat.
Easy Cooking Steps
Making this meal is very straightforward for any home cook. You start by browning the chicken to lock in the flavor. Then, you sauté fresh vegetables until they are soft and sweet. Everything simmers together in one big pot until the sauce is thick. Even if you are a beginner, you can cook with confidence today.
Simple Ingredients
Most of these items are likely already in your kitchen. We use fresh peppers and mushrooms for a garden-fresh taste.
- 2 lbs boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces
- 1 lb pappardelle or fettuccine pasta
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, de-seeded and sliced into strips
- 8 oz cremini mushrooms, sliced
- 6 cloves garlic, minced
- 3 oz tomato paste
- 3/4 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 28 oz can crushed San Marzano tomatoes
- 1 cup low-sodium chicken stock
- 1/2 cup oil-cured black olives, pitted and halved
- 2 tablespoons non-pareil capers, rinsed
- 1 teaspoon dried oregano
- 1/4 cup fresh Italian parsley, chopped
- Kosher salt and freshly ground black pepper to taste
Step-by-Step
- Pat chicken thighs dry with paper towels and season thoroughly with salt and black pepper.
- In a large heavy-bottomed Dutch oven or deep skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken in batches until deeply browned on all sides (about 4-5 minutes per side). Remove chicken and set aside on a plate.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter, sliced onions, bell peppers, and mushrooms. Sauté for 8-10 minutes until the vegetables have softened and the mushrooms have released their moisture.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 3-4 minutes, stirring constantly, until the paste turns a deep brick-red color (the ‘pincer’ technique) to develop depth of flavor.
- Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release all the browned bits (fond). Let the wine reduce by half.
- Add the crushed tomatoes, chicken stock, and dried oregano. Stir to combine and return the browned chicken and any accumulated juices to the pot.
- Bring the sauce to a gentle boil, then reduce heat to low. Cover and simmer for 35-40 minutes until the chicken is fork-tender and the sauce has thickened.
- While the sauce simmers, cook the pasta in a large pot of heavily salted boiling water until 1 minute short of al dente.
- Stir the olives and capers into the sauce during the last 5 minutes of simmering.
- Transfer the pasta directly into the sauce using tongs. Add a splash of pasta water if the sauce is too thick. Toss for 1-2 minutes over medium heat to allow the pasta to finish cooking in the sauce.
- Remove from heat, garnish with fresh parsley, and serve immediately with optional grated Pecorino Romano.
Best Ways to Enjoy It
Serve this pasta in big, shallow bowls while it is steaming hot. It goes perfectly with a side of crusty garlic bread. You can also add a simple green salad for a fresh crunch. This meal is ideal for a cozy weeknight dinner with your family. Sprinkle some extra parsley on top for a beautiful finish.
Keep It Fresh
This sauce actually tastes even better the next day. Store any leftovers in an airtight container in the fridge for three days. You can also freeze the sauce alone for up to three months. To reheat, warm it gently on the stove over medium-low heat. Add a tiny splash of water if the sauce looks too thick.
Tips for Best Results
- Don’t skip browning the chicken for the best deep flavor.
- Avoid crowding the pan when you sear the meat in batches.
- Use a dry white wine like Pinot Grigio for a bright finish.
- Cook your pasta slightly under so it finishes in the sauce.
- For a busy weeknight, chop your veggies early in the morning.
- Add a pinch of red pepper flakes for a little extra heat.
- For Thanksgiving weekend, use leftover turkey instead of chicken thighs.
- Stir in a handful of fresh spinach at the end for greens.
Ways to Switch It Up
- Use gluten-free pasta to keep the meal allergy-friendly.
- Swap chicken for hearty cremini mushrooms for a vegetarian version.
- Try it with zucchini noodles for a lighter summer twist.
- Use red wine instead of white for a much richer sauce.
Common Questions
Can I make this ahead of time?
Yes, you can make the sauce a day early. Just boil the pasta fresh right before you are ready to eat. This makes your dinner prep even easier.
What if I don’t want to use wine?
You can easily substitute the wine with extra chicken stock. Add a squeeze of lemon juice for that same bright acidity. It will still taste absolutely delicious.
Will my kids like the olives and capers?
The olives and capers add a nice saltiness to the sauce. If your kids are picky, you can chop them very small. They will melt into the sauce and provide great hidden flavor.
I hope this cozy chicken cacciatore pasta brings your family together tonight. There is nothing better than a warm bowl of pasta on a fall evening. Enjoy every bite and have fun in the kitchen!
— Alex
Ingredients
- 2 lbs boneless skinless chicken thighs, trimmed and cut into 1.5-inch pieces
- 1 lb pappardelle or fettuccine pasta
- 2 tablespoons extra virgin olive oil
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, de-seeded and sliced into strips
- 8 oz cremini mushrooms, sliced
- 6 cloves garlic , minced
- 3 oz tomato paste
- 3/4 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 28 oz can crushed San Marzano tomatoes
- 1 cup low -sodium chicken stock
- 1/2 cup oil -cured black olives, pitted and halved
- 2 tablespoons non -pareil capers, rinsed
- 1 teaspoon dried oregano
- 1/4 cup fresh Italian parsley, chopped
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pat chicken thighs dry with paper towels and season thoroughly with salt and black pepper.
- In a large heavy-bottomed Dutch oven or deep skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken in batches until deeply browned on all sides (about 4-5 minutes per side). Remove chicken and set aside on a plate.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter, sliced onions, bell peppers, and mushrooms. Sauté for 8-10 minutes until the vegetables have softened and the mushrooms have released their moisture.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 3-4 minutes, stirring constantly, until the paste turns a deep brick-red color (the 'pincer' technique) to develop depth of flavor.
- Deglaze the pan with the white wine, scraping the bottom with a wooden spoon to release all the browned bits (fond). Let the wine reduce by half.
- Add the crushed tomatoes, chicken stock, and dried oregano. Stir to combine and return the browned chicken and any accumulated juices to the pot.
- Bring the sauce to a gentle boil, then reduce heat to low. Cover and simmer for 35-40 minutes until the chicken is fork-tender and the sauce has thickened.
- While the sauce simmers, cook the pasta in a large pot of heavily salted boiling water until 1 minute short of al dente.
- Stir the olives and capers into the sauce during the last 5 minutes of simmering.
- Transfer the pasta directly into the sauce using tongs. Add a splash of pasta water if the sauce is too thick. Toss for 1-2 minutes over medium heat to allow the pasta to finish cooking in the sauce.
- Remove from heat, garnish with fresh parsley, and serve immediately with optional grated Pecorino Romano.
