Chicken Cacciatore Pasta Recipe

If you’ve never tried a Chicken Cacciatore Pasta Recipe, you’re in for a real treat. This dish marries tender, slow-simmered chicken thighs with a rich, tangy tomato sauce speckled with olives, capers, and roasted peppers, all served over wide ribbons of pappardelle. I absolutely love how the flavors meld together, and my family goes crazy for it every time I make it. Stick with me, and I’ll walk you through everything so your Chicken Cacciatore Pasta turns out just right — even if you’ve never made cacciatore before!

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Ingredients You’ll Need

Every ingredient here is chosen to balance one another — the chicken adds meatiness, the olives and capers bring briny zing, and the tomatoes provide a silky base. When shopping, look for good-quality canned plum tomatoes and black oil-cured olives for that authentic flavor.

• Pappardelle: Wide, flat pasta holds onto the sauce beautifully, but you can swap in fettuccine if you’re in a pinch.
• Boneless skinless chicken thighs: Juicier and more forgiving than breasts, they’re key for tender results.
• Olive oil: Use a good quality one to get that subtle fruity aroma in your sear.
• Butter: Adds silky richness and helps brown the chicken and veggies perfectly.
• Onion: Sliced for sweetness and depth in the sauce.
• Red bell pepper: Offers sweetness and a little bite to balance tomatoes.
• Garlic: Minced fresh garlic is essential for that vibrant punch.
• Tomato paste: Concentrates tomato flavor without watering down.
• Plum tomatoes (canned): Use hand crushed or pulse in a blender for chunkier sauce texture.
• Dry white wine: It brightens the sauce and adds complexity; just choose something you’d enjoy drinking.
• Low-sodium chicken stock: Keeps the sauce flavorful but not overly salty.
• Black oil-cured olives: These give a deep savory hit; rinse and pit to keep the sauce smooth.
• Capers: Small bursts of briny flavor that make the dish sing.
• Flat-leaf Italian parsley: Fresh herbs lift and brighten the final dish.
• Salt and pepper: To season carefully as you cook and at the end.

Variations

I love making this Chicken Cacciatore Pasta Recipe just as written, but don’t hesitate to make it your own. Pair it with your personal favorite ingredients or dietary needs—it’s all about what you enjoy.

• Switch up the pasta: I sometimes use rigatoni or penne for a more rustic, toothsome bite, especially if I want the sauce to cling around tubular shapes.
• Go lean with chicken breasts: If thighs aren’t available, chicken breasts work fine—just be careful not to overcook to keep it tender.
• Spicy kick: Add a pinch of red pepper flakes when sautéing the onions and peppers for subtle heat that wakes up the flavors.
• Make it gluten-free: Use gluten-free pasta and double-check your stock ingredients to keep everyone happy.

How to Make Chicken Cacciatore Pasta Recipe

Step 1: Brown the chicken beautifully

First, dry your chicken thighs really well (patting with paper towels is a must!) and season all sides with salt and pepper. This helps achieve a golden, flavorful crust instead of steaming the meat. Warm your pan over medium-high heat with olive oil and a tablespoon of butter, then sear the chicken in batches so you don’t crowd the pan. Each piece needs about 3-4 minutes per side to brown nicely. Set the browned chicken aside with a light sprinkle of salt—this little step locks in flavor early on.

Step 2: Sauté veggies and build your base

Turn the heat to medium and toss in the remaining butter, sliced onions, and red bell peppers. Stir occasionally for about 7-10 minutes until everything softens and smells sweet. Next up—add your minced garlic and cook another 2 minutes so its aroma fills the kitchen without burning. This is when your sauce really starts coming to life.

Step 3: Develop flavor with tomato paste and liquids

Stir in the tomato paste and watch carefully as it begins to cook down. If it looks like it might stick or burn, splash in a little water to keep it smooth. Cook it for about 5 minutes, stirring regularly—it thickens and intensifies the tomato flavor, so don’t skim this step. Next, pour in the white wine and chicken stock and crank the heat back up to high. Bring the mixture to a boil and use your spoon to scrape any browned bits off the pan’s bottom—these add massive flavor! Let the liquid reduce by about half, concentrating those lovely flavors.

Step 4: Add tomatoes and simmer chicken long and low

Add the crushed plum tomatoes and nestle the chicken back in the pan. Stir gently to combine and bring everything to a low simmer. Cover partially, and let it bubble away for 30-40 minutes until the chicken is tender enough to pull apart with a fork. Resist rushing this part—the slow simmer softens the chicken and lets the sauce deepen into something special. Taste the sauce now and season lightly with salt, keeping in mind later you’ll add salty capers and olives.

Step 5: Cook pasta and finish the sauce

While the sauce is doing its magic, bring a large pot of salted water to a rolling boil. Cook your pappardelle until just one minute shy of al dente—remember, it will finish cooking in the sauce. When the pasta is nearly ready, gently remove the chicken pieces and cover them to keep warm. Toss in your capers and chopped olives into the sauce and stir to combine. Add the almost-cooked pasta directly to the sauce pan with a splash of that reserved pasta water if needed. Let the pasta cook in the sauce until perfectly al dente, then remove from heat. Adjust seasoning with salt and pepper, then stir in fresh minced parsley for brightness.

Step 6: Serve and dig in!

Plate your pasta with a generous ladle of sauce, then top or arrange the tender chicken pieces on the side. I always have freshly grated Parmesan on hand—it’s a classic finish that brings everything together beautifully. Pour yourself a glass of the white wine you used in the sauce, sit back, and enjoy a truly comforting meal.

How to Serve Chicken Cacciatore Pasta Recipe

Garnishes

For garnishes, I always reach for freshly grated Parmesan cheese—it melts beautifully into the hot pasta and adds that salty creaminess. A sprinkle of extra chopped parsley lifts the dish with bright green color and fresh herbal notes. Sometimes I add a drizzle of good olive oil or a pinch of red pepper flakes for a little extra zing.

Side Dishes

This Chicken Cacciatore Pasta pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. Crusty bread or garlic focaccia is perfect to mop up that rich sauce. If you want a heartier side, roasted or steamed vegetables like asparagus or broccoli work great to balance the meal.

Creative Ways to Present

For special dinners, I love serving this pasta in shallow bowls, then laying the chicken pieces right on top with a sprig of parsley for a rustic Italian vibe. You can also portion the sauce and chicken in individual ramekins for a charming presentation when entertaining guests—it makes everyone feel a little fancy!

Make Ahead and Storage

Storing Leftovers

When leftovers happen (and they often do, because this recipe makes plenty!), I store the Chicken Cacciatore Pasta in airtight containers in the fridge. The sauce actually gets better overnight as the flavors deepen. I keep the chicken and pasta together to make reheating easy and mess-free.

Freezing

This recipe freezes beautifully. Just cool it completely, then pack into freezer-safe containers. When I thaw it, the chicken stays tender, and the sauce keeps its richness. Freeze in individual portions for easy meals later on.

Reheating

I reheat leftovers gently in a skillet over low-medium heat, adding a splash of water or chicken stock if the sauce has thickened too much. This helps keep the pasta saucy and the chicken moist. A quick sprinkle of fresh parsley or Parmesan before serving brings it back to life.

FAQs

Final Thoughts

This Chicken Cacciatore Pasta Recipe has become one of my go-to comfort meals, especially when I want something that feels a bit special but stays easy to prepare. The combination of tender chicken and rich, vibrant tomato sauce over silky pappardelle makes it a crowd-pleaser every time. I hope you enjoy making and sharing this dish as much as I do—it’s one of those recipes that takes a simple weeknight dinner to something memorable. Give it a try, and let me know how it turns out in your kitchen!

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