Chicken Cacciatore Pasta

Why You’ll Love This Recipe

Chicken Cacciatore Pasta delivers deep, home-cooked flavor with simple ingredients. It’s rich and comforting without being heavy, and the tomato and herb-infused sauce clings perfectly to the pasta. The dish is easy to make, can be prepped ahead, and brings a touch of Italian countryside cooking to your kitchen. It’s also flexible — great with your favorite pasta and easy to adjust based on what vegetables you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
olive oil
salt and pepper
onion
garlic cloves
bell peppers (red, yellow, or green)
mushrooms (optional)
canned crushed tomatoes or diced tomatoes
tomato paste (optional for richer flavor)
Italian seasoning or dried oregano and basil
red pepper flakes (optional)
pasta (penne, rigatoni, or spaghetti)
Parmesan cheese (optional, for serving)
fresh parsley or basil (optional, for garnish)

Directions

1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. Season the chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook the chicken until browned and cooked through. Remove and slice.
3. In the same skillet, add more oil if needed and sauté onion, garlic, and bell peppers until softened.
4. Add mushrooms if using, and cook for 3–4 minutes.
5. Stir in the crushed tomatoes and a spoonful of tomato paste if desired. Add Italian seasoning and red pepper flakes.
6. Simmer the sauce for 10–15 minutes, allowing the flavors to deepen.
7. Return the chicken to the skillet and stir to coat in the sauce. Add the cooked pasta and toss to combine.
8. Serve hot, topped with fresh herbs and grated Parmesan if desired.

Servings and timing

This recipe serves 4 people and takes about 35 minutes to prepare, making it a great weeknight dinner that still feels like a cozy home-cooked meal.

Variations

• Rustic Style: Use bone-in chicken thighs for more flavor, just shred them before adding to the pasta.
• Creamy Version: Add a splash of heavy cream or a dollop of ricotta to mellow the acidity.
• Olive Lovers: Stir in black or green olives for a briny twist.
• Veggie Boost: Add zucchini, eggplant, or spinach for extra vegetables.
• Spicy: Use more red pepper flakes or a dash of hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over medium heat with a splash of broth or water to loosen the sauce. Alternatively, microwave in short intervals, stirring in between until heated through.

FAQs

Can I use rotisserie chicken?

Yes, just shred it and stir it in at the end to heat through with the sauce.

What pasta shape works best?

Penne, rigatoni, and spaghetti are all excellent choices for catching the sauce.

Is chicken cacciatore spicy?

Traditionally, no — but you can add red pepper flakes to make it spicier.

Can I use fresh tomatoes instead of canned?

Yes, but cook them longer to break down into a sauce. You may need to add tomato paste for richness.

Can I make this dish ahead of time?

Yes, the sauce can be made ahead and reheated when ready to serve with pasta.

How do I keep the chicken tender?

Don’t overcook it. Sear it until just cooked through, then let it finish gently in the sauce.

Can I make it in the slow cooker?

Yes, simmer the chicken and sauce on low for 4–6 hours, then toss with cooked pasta before serving.

Is this dish freezer-friendly?

Yes, freeze the chicken cacciatore sauce (without the pasta) for up to 2 months. Cook fresh pasta when ready to serve.

Can I use different herbs?

Absolutely. Fresh thyme, rosemary, or bay leaf add wonderful depth to the sauce.

What side dishes go well with this pasta?

A green salad, crusty bread, or roasted vegetables are all great pairings.

Conclusion

Chicken Cacciatore Pasta brings together rustic Italian flavors in a comforting, satisfying pasta dish that’s perfect for both busy weeknights and slow Sunday dinners. With tender chicken, rich tomato sauce, and colorful vegetables, this one-bowl meal is as nourishing as it is delicious. It’s a timeless recipe that feels both cozy and fresh — a true family favorite.

Chicken Cacciatore Pasta

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken Cacciatore Pasta is a rustic and hearty Italian-inspired dish made with tender chicken, bell peppers, onions, and mushrooms simmered in a rich tomato-based sauce, then tossed with pasta for a comforting and flavorful meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

• 2 boneless, skinless chicken thighs or breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow or green bell pepper, sliced
• 1 cup mushrooms, sliced (optional)
• 1 (14 oz) can crushed or diced tomatoes
• 1 tablespoon tomato paste (optional)
• 1 teaspoon Italian seasoning or a mix of dried oregano and basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 oz pasta (penne, rigatoni, or spaghetti)
• 1/4 cup grated Parmesan cheese (optional, for serving)
• Fresh parsley or basil, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until browned and cooked through. Remove and slice.
3. In the same skillet, add more oil if needed and sauté onion, garlic, and bell peppers until softened.
4. Add mushrooms and cook for another 3–4 minutes if using.
5. Stir in crushed tomatoes and tomato paste, then add Italian seasoning and red pepper flakes. Simmer for 10–15 minutes.
6. Return sliced chicken to the skillet and stir to coat with the sauce.
7. Add the cooked pasta and toss everything together until well combined.
8. Serve hot, garnished with Parmesan cheese and fresh herbs if desired.

Notes

• Use rotisserie chicken to save time—just stir it in at the end to warm through.
• Add olives or capers for a briny flavor twist.
• For a creamy variation, stir in a splash of cream or dollop of ricotta.
• The sauce can be made ahead and stored in the fridge or freezer.
• Simmer longer for deeper flavor or reduce tomato paste for a lighter sauce.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 480
• Sugar: 7g
• Sodium: 540mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 5g
• Protein: 34g
• Cholesterol: 90mg