Description
Chicken Cacciatore Pasta features tender braised chicken thighs simmered in a rich tomato sauce with red bell peppers, olives, and capers, served over wide pappardelle noodles. This hearty Italian-inspired dish balances savory, tangy, and aromatic flavors for a comforting yet elegant meal.
Ingredients
Scale
For the Pasta
- 1 pound pappardelle
For the Chicken and Sauce
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons butter, cubed (divided)
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- 6 cloves garlic, minced
- 3 ounces tomato paste
- 28 ounce can plum tomatoes, hand crushed or blender pulsed
- 3/4 cup dry white wine
- 1 cup low-sodium chicken stock
- 3/4 cup black oil-cured olives, rinsed, pitted and chopped
- 3 tablespoons capers, rinsed
- Salt and pepper, to taste
- 1/4 cup flat-leaf Italian parsley, minced
- 1 cup reserved pasta water (optional, for sauce consistency)
Instructions
- Prepare and Sear Chicken: Heat a large saucepan or Dutch oven over medium-high heat with olive oil. Pat chicken thighs dry with paper towels and season all over with salt and pepper. Add chicken to the pan with 1 tablespoon butter and sear each side for 3-4 minutes until well browned. Sear chicken in batches, adding 1 tablespoon butter for each batch and avoid crowding the pan. Transfer seared chicken to a plate and sprinkle with a pinch more salt.
- Sauté Vegetables: Reduce heat to medium. Add remaining butter along with the sliced red bell pepper and onion to the same pan. Sauté until softened, about 7-10 minutes. Add minced garlic and cook an additional 2 minutes until fragrant.
- Cook Tomato Paste: Stir in tomato paste and cook for 5 minutes, stirring frequently to prevent burning. Add a splash of water if the paste starts to stick or burn.
- Add Liquids and Simmer: Pour in white wine and chicken stock, increasing heat to high. Bring mixture to a boil while scraping the pan’s bottom to loosen browned bits. Reduce the liquid by half, then add the crushed plum tomatoes. Return the seared chicken pieces to the pan and stir well. Lower heat to maintain a gentle simmer.
- Braise Chicken: Simmer uncovered on low heat for 30-40 minutes until the chicken is very tender and infused with the sauce flavors. Taste the sauce and season lightly with salt, as the olives and capers will add more saltiness later.
- Cook Pasta: Meanwhile, bring a large pot of salted water (2 tablespoons salt per gallon) to a boil. Cook pappardelle until one minute shy of al dente. Reserve 1 cup of pasta water and drain the pasta.
- Finish Sauce: Remove chicken pieces to a plate and tent with foil to keep warm. Stir capers and chopped olives into the simmering sauce.
- Combine Pasta and Sauce: Add the drained pasta to the sauce. Toss thoroughly to coat the noodles, adding reserved pasta water if needed to loosen the sauce. Cook together just until the pasta reaches al dente texture. Remove from heat and taste, adjusting salt and pepper as desired. Stir in minced parsley for freshness.
- Serve: Plate the pasta with sauce, then top or serve alongside the tender chicken. Offer grated Parmesan cheese at the table for added richness. Enjoy your flavorful Chicken Cacciatore Pasta!
Notes
- Chicken cacciatore pasta combines tender braised chicken thighs with pappardelle pasta in a flavorful tomato, pepper, olive, and caper sauce.
- Make sure to dry the chicken well before searing to achieve a good brown crust.
- Do not overcrowd the pan when searing chicken to ensure proper browning.
- Simmering the chicken slowly in the sauce develops deep, rich flavor and tender texture.
- Reserve pasta water to adjust sauce consistency if it gets too thick when combining with pasta.
- Serve with freshly grated Parmesan for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 685 kcal
- Sugar: 10.9 g
- Sodium: 204 mg
- Fat: 18.6 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 67.8 g
- Fiber: 5 g
- Protein: 56.2 g
- Cholesterol: 137 mg
