featured 19352

Chicken Cacciatore Pasta Recipe: Rustic Italian Chicken and Pasta

Chicken cacciatore pasta marries the classic flavors of cacciatore—often called hunter’s chicken—with wide pappardelle noodles for a rich, comforting pasta dish.

Closeup shot of large pan with chicken cacciatore pasta and basil garnish.

Although some Italians avoid pairing chicken with pasta, chicken cacciatore pasta is an appealing exception. The dish combines tender braised chicken with tomatoes, peppers, olives and capers tossed with pappardelle for a satisfying, flavorful meal.

Food traditions are guidelines, not rules. You’ll find delicious examples of chicken and pasta in many cuisines, and this recipe is a great way to enjoy that combination. If you prefer, you can remove the chicken before finishing the pasta in the sauce to keep the components distinct.

Ingredients shown: pappardelle, chicken thighs, onion, olive oil, bell pepper, garlic, butter, capers, tomatoes, chicken stock, olives, white wine, tomato paste, and parsley.

How to make it

Each number corresponds to the steps below.

  1. Trim excess fat from 2 pounds boneless, skinless chicken thighs, pat them dry with paper towels, and season both sides with salt and pepper. Slice 1 large onion and 1 large red bell pepper. Mince 6 garlic cloves and 1/4 cup flat-leaf parsley. Rinse, pit and chop 3/4 cup black oil-cured olives, and rinse 3 tablespoons capers. Cube 4 tablespoons butter and set aside.
  2. Heat a large saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When the oil is hot, add 1 tablespoon butter and sear the chicken 3–4 minutes per side until well browned. Work in batches, adding another tablespoon of butter for each new batch so you don’t crowd the pan. Transfer seared chicken to a plate and sprinkle with a little extra salt.
  3. Reduce heat to medium and add the remaining butter, the sliced peppers and onions. Sauté about 7–10 minutes until softened, then add the garlic and cook 2 more minutes.
  4. Stir in 3 ounces tomato paste and cook about 5 minutes, stirring frequently. If the paste darkens too quickly, add a splash of water to cool the pan.
  5. Pour in 3/4 cup dry white wine and 1 cup low-sodium chicken stock, raise heat to high and bring to a boil, scraping the pan bottom to release browned bits. Reduce the liquid by half.
  6. Add one 28-ounce can hand-crushed or pulsed plum tomatoes and stir gently. Return the chicken to the pan and bring the sauce down to a simmer. Cook at a low simmer for 30–40 minutes, or until the chicken is very tender.
  7. While the sauce simmers, bring a large pot of salted water to a boil and cook 1 pound pappardelle until about 1 minute shy of al dente. Remember the olives and capers are salty, so season the sauce sparingly until they’re added. When the pasta is almost done, remove the chicken to a plate and cover with foil to keep warm.
  8. Add the chopped olives and rinsed capers to the sauce and stir to combine.
  9. Add the pappardelle to the pan and toss to coat the noodles with sauce. If the pasta seems dry, add a splash of reserved pasta water to loosen it. Cook until the pasta is al dente, then remove from heat, stir in the parsley, and adjust salt and pepper to taste.
  10. Plate the pasta and serve with the chicken placed on top or on the side. Finish with grated Parmigiano Reggiano if desired and enjoy.

Chicken cacciatore pasta recipe process shot collage group number one.

Top tips

  • Chicken: Thighs are recommended because they stay tender during braising and offer richer flavor than white meat. They hold up well to a longer simmer and remain juicy at higher internal temperatures.
  • Olives: Oil-cured olives bring great depth but are very salty. Rinse or soak them before adding to the sauce to control saltiness.
  • Salt: Add salt conservatively until the olives and capers are in the sauce. Taste and adjust at the end.
  • Serving: Serve the thighs whole, sliced on top of the pasta, or alongside—choose what you prefer.
  • Herbs: Fresh parsley is used in the recipe, and a few torn basil leaves make a nice finishing garnish if you like.

Large pan with chicken cacciatore pasta with tongs and board with basil and parsley.

Notes

  • Thighs are ideal for this preparation because they tolerate braising and remain tender at higher internal temperatures.
  • The chicken can be sliced after searing or served whole atop the pasta.
  • Black oil-cured olives are salty—rinse them well before using.
  • Leftovers refrigerate for up to 3 days; the chicken cacciatore can be frozen for up to 3 months.

Overhead shot of large pan with chicken cacciatore pasta.

Nutrition (approx.)

Calories: 685 kcal | Carbohydrates: 67.8 g | Protein: 56.2 g | Fat: 18.6 g | Saturated Fat: 7.1 g | Cholesterol: 137 mg | Sodium: 204 mg | Potassium: 765 mg | Fiber: 5 g | Sugar: 10.9 g

Nutrition values are estimates and should be used as a guideline only.

If you enjoyed this recipe, try other chicken-and-pasta dishes for more inspiration and variations on this flavorful theme.