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A white bowl filled with spaghetti, golden chicken pieces, black olives, and red tomato sauce topped with fresh parsley.
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Chicken Puttanesca Pasta

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 560kcal

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.