Chicken Cacciatore Pasta Recipe

If you’re looking for a hearty, comforting meal that feels like a warm hug, you’re going to love this Chicken Cacciatore Pasta Recipe. It’s one of those dishes that’s packed with layers of flavor—from tender chicken thighs braised in a rich tomato and wine sauce, to that silky, wide pappardelle pasta that soaks up all those delicious juices. When I first tried this recipe, I was amazed at how restaurant-quality it tasted, yet it’s simple enough to make on any busy weeknight. Keep reading, and I’ll share all my tips to make sure your Chicken Cacciatore Pasta turns out perfectly every time.

this …

Ingredients You’ll Need

The magic behind this chicken cacciatore pasta recipe lies in using fresh, quality ingredients that balance each other perfectly. Make sure to pick good-quality chicken thighs and use ripe canned tomatoes for that authentic Italian flavor. A dry white wine will boost the sauce without overpowering it.

• Pappardelle: Wide pasta noodles that are perfect for clinging to the rich sauce.
• Boneless Skinless Chicken Thighs: These stay juicy and tender even after slow braising—trust me, they’re better than breasts here.
• Olive Oil: Use extra virgin for the best flavor in searing.
• Butter: Adds richness and helps brown the chicken and veggies.
• Large Onion: Sliced for sweetness and body in the sauce.
• Red Bell Pepper: Adds a subtle sweetness and beautiful color.
• Garlic: Minced to infuse deep aroma and flavor.
• Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
• Plum Tomatoes: Canned and hand crushed for the perfect rustic texture.
• Dry White Wine: Brings acidity and complexity; Sauvignon Blanc or Pinot Grigio work well.
• Low-Sodium Chicken Stock: Keeps the sauce flavorful without over-salting.
• Black Oil-Cured Olives: Rinsed and chopped to add a salty, briny punch.
• Capers: Rinsed to balance saltiness and offer a lovely tang.
• Salt and Pepper: For seasoning at multiple stages.
• Flat-Leaf Italian Parsley: Fresh and minced to brighten the finished dish.

Variations

I love keeping this recipe flexible depending on what I have on hand or my mood. Feel free to play around with the veggies and protein—this recipe is forgiving and delicious no matter how you tweak it.

• Use Chicken Breasts: If you prefer leaner meat, chicken breasts work, but watch cooking time to prevent drying out—I’ve done this and just simmered a bit less.
• Add Mushrooms: For an earthy boost, sauté sliced cremini or button mushrooms with the peppers and onions.
• Swap Pasta: If you don’t have pappardelle, fettuccine or even rigatoni make a great substitute.
• Make it Spicy: A pinch of red pepper flakes added with the garlic wakes up the sauce beautifully.
• Go Gluten-Free: Use your favorite gluten-free wide pasta; just be sure to cook it to al dente as it can get mushy if overcooked.

How to Make Chicken Cacciatore Pasta Recipe

Step 1: Prep and Sear the Chicken for Maximum Flavor

First things first: pat your chicken thighs very dry with paper towels and season them well with salt and pepper. I discovered that thoroughly drying the chicken before searing gives you that beautiful golden crust that locks in flavor. Heat your Dutch oven or deep pan over medium-high, then add olive oil and a tablespoon of butter. Sear the chicken in batches so you don’t overcrowd the pan—this helps each piece get that perfect caramelized color. Each side will take about 3-4 minutes. When all the chicken is done, place it on a plate and sprinkle lightly with salt.

Step 2: Build Your Flavor Base with Veggies and Garlic

Turn the heat down to medium and toss in the remaining butter, sliced onions, and red bell peppers. I love sautéing them slowly for about 7-10 minutes, letting their sweetness develop beautifully. When they’re soft and fragrant, add the minced garlic and cook for another 2 minutes, just until it’s aromatic but not burned—garlic burns fast, so keep an eye on it here!

Step 3: Deepen the Sauce with Tomato Paste and Wine

Next up is the tomato paste, which you’ll cook for about 5 minutes to deepen its flavor. Stir frequently and add a splash of water if you see it starting to stick or burn. Then pour in the white wine and chicken stock, crank the heat to high, and bring everything to a boil. Use a wooden spoon to scrape the browned bits off the bottom of the pan – this is where all the flavor hides! Reduce the liquid by about half before adding the crushed plum tomatoes and returning the chicken to the pot.

Step 4: Simmer Until the Chicken is Tender and Sauce is Perfect

Lower the heat to a gentle simmer and cover loosely. Let this cook for 30 to 40 minutes so the chicken becomes fall-apart tender and the sauce thickens beautifully. Taste as you go, but be cautious with the salt here since the salty capers and olives haven’t joined the party yet—you don’t want it to get too salty early on!

Step 5: Cook Pasta and Finish the Sauce

While your sauce is doing its thing, bring a large pot of salted water to a rolling boil (I use about 2 tablespoons salt per gallon), and cook your pappardelle until just shy of al dente—about a minute less than the package suggests. Just before the pasta’s ready, remove the chicken to a plate and cover it to keep warm. Stir the capers and olives into the sauce; they’ll add that perfect salty punch. Then, toss the drained pasta into the sauce, mixing gently to coat every noodle. Add a splash of the reserved pasta water if needed to loosen things up and let everything meld together over low heat.

Step 6: Serve and Enjoy!

After final seasoning adjustments with salt, pepper, and fresh parsley, plate your pasta with the chicken either nestled on top or served alongside. Don’t forget freshly grated Parmesan—it’s the cherry on top that I seriously can’t skip. Get ready for compliments!

How to Serve Chicken Cacciatore Pasta Recipe

Garnishes

I always top my Chicken Cacciatore Pasta with a generous sprinkle of fresh flat-leaf parsley and a good grating of Parmesan cheese. Sometimes I add a drizzle of extra virgin olive oil for a glossy finish and a hint of freshness. These simple touches really elevate the dish and add layers of flavor and color.

Side Dishes

This recipe pairs beautifully with a crisp green salad tossed in lemon vinaigrette or a side of roasted garlic bread to mop up all those saucy bits. I also love serving it alongside roasted or steamed broccoli to balance out the richness with some green veggies.

Creative Ways to Present

For special occasions, I’ve served this chicken cacciatore pasta in shallow rustic bowls with sprigs of fresh herbs on top, and scattered pine nuts for a bit of crunch. Setting the table with some candlelight and wine really makes it feel like a cozy Italian trattoria right in your own home.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge where they keep well for about 3 days. The flavors actually deepen after resting overnight, so you might enjoy it even more the next day!

Freezing

This chicken cacciatore pasta recipe freezes beautifully. I usually freeze the sauce and chicken separately from the pasta to keep the noodles from getting mushy when reheated. When I’m ready, I thaw the sauce slowly and reheat before tossing with freshly cooked pasta, and it’s just as comforting and delicious.

Reheating

To reheat, gently warm the sauce and chicken over low heat, stirring occasionally. Add a splash of water or chicken stock if the sauce has thickened too much. For the pasta, I prefer to reheat separately by tossing it quickly in boiling water or sautéing it lightly in a pan to revive its texture.

FAQs

Final Thoughts

This Chicken Cacciatore Pasta Recipe holds a special place in my kitchen rotation because it’s a perfect balance of comfort and elegance, and it always brings my family together around the table. Whether it’s a cozy weeknight dinner or a casual weekend feast, you’ll find this dish delivers satisfaction every time. I can’t wait for you to try it and make it your own—let me know how it turns out!

Print