Description
Chicken Cacciatore Pasta is a hearty Italian dish that features tender braised chicken thighs simmered in a rich tomato, pepper, olive, and caper sauce, served over wide pappardelle noodles. This comforting meal balances savory flavors with the robustness of olives and capers, making it perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 1 pound pappardelle
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 loosening sauce)
Instructions
- Searing the Chicken: Heat a large saucepan or Dutch oven over medium-high heat with olive oil. Pat the chicken thighs dry with paper towels and season all sides with salt and pepper. Add chicken and 1 tablespoon butter to the pan, searing each piece for 3-4 minutes per side until well browned. Work in batches, adding butter for each batch to avoid crowding. Transfer seared chicken to a plate and sprinkle lightly with salt.
- Sautéing Vegetables: Reduce heat to medium, add remaining butter, sliced bell peppers, and onions to the pan. Sauté until soft, about 7-10 minutes. Add minced garlic and cook for an additional 2 minutes, stirring regularly to prevent burning.
- Cooking Tomato Paste: Stir in tomato paste and add a splash of water if it begins to stick or burn. Cook the paste for 5 minutes, stirring frequently to develop deep flavor.
- Deglazing and Simmering Sauce: Pour in white wine and chicken stock, increase heat to high and bring to a boil. Scrape the bottom of the pan to release browned bits. Reduce liquid by half, then add crushed plum tomatoes and return chicken pieces to the pan. Stir well and bring sauce to a gentle simmer.
- Braising the Chicken: Maintain a low simmer and cook until chicken is very tender, about 30-40 minutes. Season the sauce with salt cautiously, as the olives and capers will add saltiness later.
- Cooking Pasta: While the sauce simmers, bring a large pot of salted water to a boil (using 2 tablespoons salt per gallon). Cook pappardelle until just 1 minute shy of al dente.
- Finishing Sauce and Pasta: Remove chicken to a plate and cover with foil to keep warm. Add capers and chopped olives to the sauce, stirring to combine. Add cooked pasta to the sauce and toss to coat, adding reserved pasta water if needed to loosen the sauce. Cook together just until pasta reaches al dente. Remove pan from heat and adjust seasoning with salt and pepper. Stir in minced parsley.
- Serving: Plate the pasta and serve chicken on top or alongside. Garnish with grated Parmesan cheese if desired. Serve immediately and enjoy.
Notes
- Chicken cacciatore pasta combines tender braised chicken thighs with pappardelle pasta in a flavorful tomato, pepper, olive, and caper sauce.
- Searing the chicken in batches helps develop a rich flavor and prevents overcrowding, ensuring proper browning.
- Adjust salt seasoning carefully because the olives and capers contribute significant saltiness.
- If sauce thickens too much, reserved pasta water can be added to loosen it up.
- Serve with freshly grated Parmesan cheese for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 685
- Sugar: 10.9 g
- Sodium: 204 mg
- Fat: 18.6 g
- Saturated Fat: 7.1 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 67.8 g
- Fiber: 5 g
- Protein: 56.2 g
- Cholesterol: 137 mg
