Ultimate Chicken Cacciatore Pasta: A Rustic Italian Delight

Chicken cacciatore, meaning “hunter’s chicken” in Italian, is a hearty and flavorful dish traditionally made with chicken braised in a rich tomato sauce with vegetables, herbs, and sometimes wine. This recipe takes the classic cacciatore flavors and marries them with pasta for a satisfying and comforting meal that’s perfect for a weeknight dinner or a special occasion.

This Chicken Cacciatore Pasta recipe is a delicious twist on the traditional Italian dish. It combines tender chicken, a vibrant tomato-based sauce, and your favorite pasta for a hearty and satisfying meal. This recipe is perfect for a family dinner or a cozy night in.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of herbs, vegetables, and wine creates a complex and delicious sauce.
* **Easy to Make:** Despite its impressive flavor, this recipe is surprisingly simple to prepare.
* **Versatile:** You can easily customize this recipe to your liking by adding different vegetables or using a different type of pasta.
* **Comfort Food:** This dish is warm, comforting, and perfect for a chilly evening.
* **One-Pot Meal (Almost):** While you need a separate pot for the pasta, the cacciatore itself cooks in one pot, minimizing cleanup.

## Ingredients You’ll Need

Before you begin, gather the following ingredients:

* **Chicken:** 1.5 – 2 pounds boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
* **Pasta:** 1 pound of your favorite pasta (penne, rigatoni, or farfalle work well)
* **Olive Oil:** 2 tablespoons
* **Onion:** 1 large, chopped
* **Bell Peppers:** 1 red and 1 yellow, chopped
* **Mushrooms:** 8 ounces cremini mushrooms, sliced
* **Garlic:** 4 cloves, minced
* **Dry Red Wine:** 1/2 cup (optional, but highly recommended. Use a dry red wine like Chianti, Merlot, or Cabernet Sauvignon. You can substitute with chicken broth if you prefer.)
* **Canned Crushed Tomatoes:** 28 ounces
* **Tomato Paste:** 2 tablespoons
* **Chicken Broth:** 1 cup
* **Dried Oregano:** 1 teaspoon
* **Dried Basil:** 1 teaspoon
* **Dried Thyme:** 1/2 teaspoon
* **Bay Leaf:** 1
* **Salt and Black Pepper:** To taste
* **Fresh Parsley:** Chopped, for garnish
* **Grated Parmesan Cheese:** For serving

## Equipment

* Large Dutch oven or heavy-bottomed pot
* Large pot for cooking pasta
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

Follow these instructions to create a delicious Chicken Cacciatore Pasta:

**1. Prepare the Chicken:**

* Pat the chicken thighs dry with paper towels and season generously with salt and black pepper. This will help them brown nicely and develop flavor.

**2. Sear the Chicken:**

* Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot and shimmering, add the chicken in a single layer (work in batches if necessary to avoid overcrowding the pot). Overcrowding will cause the chicken to steam instead of sear. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Searing the chicken adds depth of flavor to the dish.
* Remove the chicken from the pot and set aside.

**3. Sauté the Vegetables:**

* Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion and bell peppers and cook over medium heat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes. Stir occasionally.
* Add the minced garlic and cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it will become bitter.

**4. Deglaze the Pot (Optional but Recommended):**

* If using red wine, pour it into the pot and scrape up any browned bits from the bottom of the pot. This is where a lot of flavor is hiding! Let the wine simmer for a few minutes, allowing it to reduce slightly.

**5. Add the Sauce Ingredients:**

* Stir in the canned crushed tomatoes, tomato paste, chicken broth, dried oregano, dried basil, dried thyme, and bay leaf. Season with salt and black pepper to taste. Adjust the seasonings as needed to your preference.

**6. Simmer the Cacciatore:**

* Return the seared chicken to the pot. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and the chicken will become more tender. Check the chicken periodically to ensure it’s not sticking to the bottom of the pot. Add a splash of chicken broth if the sauce becomes too thick.
* Remove the bay leaf before serving.

**7. Cook the Pasta:**

* While the cacciatore is simmering, cook the pasta according to package directions in a large pot of salted boiling water. Cook until al dente (slightly firm to the bite).
* Reserve about 1 cup of the pasta cooking water before draining the pasta. This starchy water will help the sauce cling to the pasta.

**8. Combine Pasta and Sauce:**

* Drain the pasta and add it to the pot with the chicken cacciatore sauce. Toss to combine, adding a little of the reserved pasta water if needed to create a creamy sauce that coats the pasta evenly.

**9. Serve and Garnish:**

* Serve immediately, garnished with fresh chopped parsley and grated Parmesan cheese.

## Tips and Variations

* **Chicken:** You can use boneless, skinless chicken breasts instead of thighs, but they may be drier. If using chicken breasts, consider cutting them into 1-inch pieces and reducing the cooking time slightly. Bone-in chicken thighs also work well, but will require longer cooking time.
* **Vegetables:** Feel free to add other vegetables to the cacciatore, such as carrots, celery, zucchini, or olives. Add them along with the onions and bell peppers.
* **Spicy:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Wine:** If you don’t have red wine on hand, you can substitute it with chicken broth or a splash of balsamic vinegar.
* **Herbs:** Use fresh herbs instead of dried for an even more vibrant flavor. Add them towards the end of the cooking time.
* **Creamy:** Stir in a dollop of heavy cream or mascarpone cheese at the end for a richer, creamier sauce.
* **Slow Cooker:** This recipe can easily be adapted for the slow cooker. Simply sear the chicken as directed, then transfer all the ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
* **Make Ahead:** The cacciatore sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before adding the pasta.

## Serving Suggestions

Chicken Cacciatore Pasta is a complete meal on its own, but you can also serve it with:

* **Garlic Bread:** Perfect for soaking up the delicious sauce.
* **Side Salad:** A simple green salad with a vinaigrette dressing adds a refreshing contrast.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts make a healthy and flavorful side dish.
* **Crusty Bread:** For dipping into the sauce.

## Storage Instructions

* **Refrigerate:** Leftover Chicken Cacciatore Pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Freeze:** The cacciatore sauce can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

## Nutritional Information (Estimated)

* **Calories:** Approximately 500-600 per serving (depending on ingredients and serving size)
* **Protein:** 40-50 grams
* **Fat:** 20-30 grams
* **Carbohydrates:** 50-60 grams

*Please note that this is an estimate and the actual nutritional information may vary.*

## Frequently Asked Questions (FAQ)

**Q: Can I use chicken breasts instead of chicken thighs?**
A: Yes, you can use chicken breasts, but they tend to be drier than chicken thighs. Consider cutting them into 1-inch pieces and reducing the cooking time slightly to prevent them from drying out.

**Q: Can I make this recipe vegetarian?**
A: Yes, you can easily make this recipe vegetarian by omitting the chicken and adding more vegetables, such as eggplant, zucchini, or chickpeas. You can also use vegetable broth instead of chicken broth.

**Q: Can I use canned diced tomatoes instead of crushed tomatoes?**
A: Yes, you can use canned diced tomatoes, but the sauce will have a chunkier texture. If you prefer a smoother sauce, you can blend the diced tomatoes before adding them to the pot.

**Q: How do I prevent the pasta from sticking together?**
A: To prevent the pasta from sticking together, use a large pot of boiling salted water and stir the pasta frequently while it’s cooking. Don’t overcook the pasta; cook it until al dente.

**Q: Can I add cream to the sauce?**
A: Yes, you can add a dollop of heavy cream or mascarpone cheese to the sauce at the end for a richer, creamier flavor. Stir it in gently until it’s fully incorporated.

**Q: Can I make this recipe gluten-free?**
A: Yes, you can make this recipe gluten-free by using gluten-free pasta. Make sure to check the labels of all ingredients to ensure they are gluten-free.

**Q: What kind of wine should I use?**
A: A dry red wine like Chianti, Merlot, or Cabernet Sauvignon works well in this recipe. If you don’t have red wine on hand, you can substitute it with chicken broth or a splash of balsamic vinegar.

**Q: Can I freeze this dish?**
A: Yes, the cacciatore sauce can be frozen for up to 2 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. It is best to freeze the sauce separately from the cooked pasta.

**Q: How do I reheat leftovers?**
A: Leftover Chicken Cacciatore Pasta can be reheated gently on the stovetop or in the microwave. Add a splash of chicken broth or water if the sauce has thickened too much.

**Q: How long does it take to make this recipe?**
A: This recipe takes approximately 1 hour to 1 hour and 15 minutes to make, including prep time and cooking time.

Enjoy this delicious and easy Chicken Cacciatore Pasta recipe! It’s a guaranteed crowd-pleaser.