Chicken Cacciatore Pasta

Bright and zesty, my chicken cacciatore pasta makes use of the delicious flavors of chicken cacciatore, and brings them together into a flavorful and cozy pasta dish. Prepared with seasoned chunks of seared chicken breast, onions, peppers and capers simmered in a light, wine-infused tomato sauce, this recipe is so deliciously comforting!

A vibrant pasta dish to warm the belly

A warm bowl of pasta with a bright and zesty tomato sauce has always been one that I find a lot of simple pleasure in.

Quick to prepare, brimming with bells and whistles, lovely color, and earthy flavor, a pasta recipe such as this is just the type of dish I crave when evenings turn cooler and my hubs and I long for a rustic meal to find some comfort in.

This chicken cacciatore pasta is just such a dish, one filled with the notes we love in classic chicken cacciatore such as onions, sweet bell peppers, tomatoes, and with a kiss of white wine.

Prepared in no time, this cozy chicken cacciatore pasta is on the lighter side, yet totally satisfying in its saucy richness, beckoning for a second helping.

One for the recipe tin, it's a terrific pick when a comforting and boldly flavored bowl of pasta is what your belly craves, along with some warmth and a sprinkle of love!

My recipe for chicken cacciatore pasta

For this simple pasta dish, I use a handful of ingredients and layer them into the pan to create a silky and light sauce with an abundance of zesty flavors.

I like to cut skinless and boneless chicken breasts into bite-size chunks for this dish, and first season them with some lemon juice plus zest, garlic, olive oil, and salt and pepper for a bit to make things extra delicious.

Dusting the chicken lightly in flour helps to create some outer texture for the sauce to stick to, as well as some added flavor once the chicken is quickly seared until golden-brown.

The sauce is a very simple one, not requiring a long cooking time (only about 20 minutes!), which makes it ideal to prep as a weeknight meal.

To create lots of aroma, I like to use sliced onion and a couple of yellow bell peppers for earthiness and sweetness. I sauté them with some garlic and dried herbs before drizzling in some white wine for that slight hint of acidity.

For the base of the sauce, I'm opting for good quality, canned, organic diced tomatoes to create a light, silky tomato sauce. I also sprinkle in some capers for added saltiness.

Everything gets folded deliciously together with warm penne pasta, and voila! Dinner is ready!

Here's a glance at my chicken cacciatore pasta recipe:

(or just jump to the full recipe...)

1. To get started, I marinate my chicken breast pieces for about 10 minutes.
2. Then, I lightly sprinkle the chicken with flour, and sear it in a deep skillet (or pan) until golden-brown. I then set it aside for a bit.
3. Next, using the same pan, I prep my sauce by caramelizing my onions and peppers together, then add in my aromatics, followed by my wine. I then add in my diced tomatoes with juices, my capers and some chicken stock, and simmer the sauce for about 15 to 20 minutes.
4. To finish the chicken cacciatore pasta, I add back into the pan the seared chicken, as well as the cooked penne pasta, sprinkle in some chopped parsley, and fold everything together to combine.
5. I serve the chicken cacciatore pasta just as it is, or with a sprinkle of parmesan cheese, if desired.

Recipe

Chicken Cacciatore Pasta

by Ingrid Beer

Print Recipe

This zesty chicken cacciatore pasta is brimming with tender chicken breast, peppers, onions and capers in a rich white wine tomato sauce!

Category: Entree
Cuisine: Italian-American

Yield: Serves 4

Nutrition info: 547 calories (per serving)

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Ingredients:

• 2 skinless boneless chicken breasts, cut into bite-size pieces
• 6 cloves garlic, pressed through garlic press, divided use
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• Salt
• Black pepper
• 2 tablespoons flour
• Olive oil
• 1 large white onion, quartered and sliced thinly
• 2 yellow bell peppers, cored and seeded, sliced thinly
• 1 teaspoon Italian seasoning
• ½ cup sauvignon blanc (or other white wine)
• 1 (28 oz) can diced tomatoes with juices
• 2 tablespoons capers
• ½ cup chicken stock
• 8 ounces uncooked penne pasta, or pasta of choice
• 2 tablespoons chopped fresh flat-leaf parsley
• Grated or shaved parmesan, optional topping

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Add the chicken pieces into a large bowl, and add in about 2 cloves worth of the pressed garlic, the lemon zest and juice, and a couple of pinches of salt and black pepper, and toss to coat. Allow the chicken to marinate for about 10 minutes.
3. Place a large braising pan or deep, heavy-bottom saute pan over medium-high heat, and drizzle in about 2 to 3 tablespoons of olive oil. While the pan heats up, sprinkle the flour over the chicken pieces and toss the pieces to coat.
4. Once the pan is hot, add in the coated chicken pieces, and allow them to caramelize and become golden-brown on that first side, then toss them and allow them to become golden-brown on the other side, about 3 to 4 minutes total. Remove the seared chicken pieces from the pan with a slotted spoon, and set aside.
5. Into that same pan, drizzle in a little more oil if needed, and add in the onions and the yellow bell peppers, and allow them to caramelize until a light golden-brown, about 4 to 5 minutes.
6. Next, add in the Italian seasoning, a couple of generous pinches of salt, a good pinch of black pepper, and stir to combine. Then, add in the remainder of the garlic, and stir it in.
7. Once the garlic has become aromatic, pour in the sauvignon blanc and allow it to bubble up and quickly reduce for about 30 seconds while you scrape up the good browned bits on the bottom of the pan.
8. Then, add in the diced tomatoes with their juices, along with the capers and the chicken stock, and stir. Allow the sauce to simmer on medium-low to low, uncovered, for about 15 to 20 minutes.
9. While the sauce simmers, cook your penne pasta according to package instructions, until the pasta is tender. Drain and set aside.
10. Once the sauce has simmered, turn off the heat, and add back into the pan the chicken pieces, the chopped parsley, plus another good drizzle of olive oil and a pinch of salt if needed, and stir to combine.
11. Finish by adding into the pan the cooked penne pasta, and fold the pasta into the sauce to coat everything well.
12. Spoon the chicken cacciatore pasta into bowls, and garnish with shaved or grated parmesan cheese, if desired.

Tips & tidbits for my chicken cacciatore pasta recipe:

• Penne pasta, or your favorite type: I love penne pasta for this recipe, as the sauce gets into all the nooks and crannies, but bow tie pasta, linguini, spaghetti, or even tender gnocchi work deliciously here, as well. Feel free to use your favorite!
• Yellow bell peppers, or a combo of colors: Since the sauce is a red tomato sauce, I opt for yellow bell peppers here to bring an added pop of color. Feel free to use a combo of pepper here, if desired, such as green, red and yellow, or even orange bell peppers. You can even sprinkle in a bit red pepper flakes for some heat, if you'd like.
• Make this chicken cacciatore pasta recipe ahead: This recipe is an easy one to prep ahead to have ready for midweek, if desired. Simply cook your pasta and keep that in a container in the fridge, then prep your sauce, and keep that in a separate container in the fridge. When ready to enjoy, reheat the sauce until hot, then fold in the pasta (allow it to come to room temp first) until warmed through, and serve.

Hungry for more comfy-cozy pasta recipes? Check out my recipe for Shells and Cheese with Chicken and Broccoli, Sausage and Broccoli Rabe Pasta, Bucatini Pasta with Garlic Butter Sauce, Pasta Puttanesca, or even my Gnocchi Bake with Sausage and Spinach recipe!

Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!