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Chicken Cacciatore Pasta

PREP 15 minutes
COOK 1 hour
TOTAL 1 hour 15 minutes
Yield 6 people
Created by: Charlene Carey
Rich Chicken Cacciatore Pasta
A delicious Chicken Cacciatore Pasta made with tender chicken thighs, pappardelle pasta, and a rich tomato-based sauce.
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Course: Main Dish
Cuisine: Italian

Equipment

  • Large saucepan
  • Dutch oven
  • Pot for boiling pasta
  • Measuring cups
  • Measuring spoons
  • Large plate

Ingredients

  • 1 pound pappardelle (454g)
  • 2 pounds boneless skinless chicken thighs (907g)
  • 2 tablespoons olive oil (30ml)
  • 4 tablespoons butter (57g), cubed, divided
  • 1 large onion sliced
  • 1 large red bell pepper sliced
  • 6 cloves garlic minced
  • 3 ounces tomato paste (85g)
  • 1 28-ounce can plum tomatoes (794g), hand crushed or blender pulsed
  • ¾ cup dry white wine (180ml)
  • 1 cup low-sodium chicken stock (240ml)
  • ¾ cup black oil-cured olives (113g), rinsed, pitted and chopped
  • 3 tablespoons capers (45g), rinsed
  • salt to taste
  • pepper to taste
  • ¼ cup flat-leaf Italian parsley (15g), minced
  • 1 cup reserved pasta water (240ml), will most likely not need any)

Instructions

  • Start by boiling a large pot of salted water and adding the pappardelle. Stir occasionally until the pasta's al dente, which should be around 10 minutes. The noodles will have a slight bite and should smell inviting. Just do not overcook it, or it will get mushy.
  • Heat some olive oil in a large skillet over medium-high heat. Once it is hot and shimmering, add the chicken thighs and let them cook until they are golden brown on each side. This gives the chicken a lovely flavor; avoid moving them too soon to get a nice crust.
  • Toss the sliced onion and red bell pepper into the same skillet after removing the chicken. Sauté them until they soften and become fragrant, which takes about five minutes. This combo adds depth, but keep an eye on them so they do not burn.
  • Stir in the minced garlic and tomato paste, letting them cook until the garlic is fragrant and slightly bubbly. It will take around a minute, and trust me, you will love the aroma. Just be careful not to let the garlic brown too much, or it can taste bitter.
  • Add the crushed plum tomatoes, white wine, and chicken stock. Stir it all together and bring it to a gentle simmer. The sauce should start to thicken up; keep an eye on the heat, as a roaring boil can affect the flavors.
  • Once the sauce has simmered for a bit, toss in the olives and capers. Give it a good stir to combine everything, and let it simmer for a while longer until the chicken is tender. Resist the urge to skip the olives; they really amp up the whole dish.
  • Remove the chicken once it is done, and let it cool slightly before shredding it with two forks. It should be tender and easy to pull apart. This adds a nice texture to the dish, so do not skip this step, or you will have big chunks of chicken instead.
  • Add the cooked pasta to the skillet with the sauce, along with the shredded chicken. Toss it all together gently, allowing the sauce to coat every strand. If it feels too thick, a splash of reserved pasta water can help to loosen it up, but add gradually.
  • Finish off with some minced parsley for a fresh touch. Give it one last gentle toss, and you are all set! Serve it warm, and enjoy the wonderful mix of flavors. Just be cautious with salt since the olives can be pretty salty.

Notes

Refrigeration: Store in an airtight container, in the refrigerator for up to 3 days.
Freezing: Chicken cacciatore can be frozen for up to 3 months.