Best 2 Chicken Cacciatore Pasta Recipes

Indulge in the delectable aromas and flavors of Chicken Cacciatore Pasta, a classic Italian dish that combines succulent chicken, savory sauce, and tender pasta in perfect harmony. This hearty and comforting meal is elevated with the addition of succulent mushrooms, bell peppers, and sun-dried tomatoes, creating a medley of textures and flavors that will tantalize your taste buds. Whether you're a seasoned home cook or a novice in the kitchen, this recipe provides step-by-step instructions and helpful tips to guide you in crafting this culinary masterpiece. We offer two delightful variations to cater to your preferences: a traditional Chicken Cacciatore Pasta with a rich tomato-based sauce, and a creamy Pesto Chicken Cacciatore Pasta that adds a vibrant green hue and a burst of nutty flavor. Both recipes promise an unforgettable dining experience, perfect for a cozy family dinner or an impressive gathering with friends.

Here are our top 2 tried and tested recipes!

CHICKEN CACCIATORE OVER PASTA

Chicken Cacciatore over Pasta image

Make and share this Chicken Cacciatore over Pasta recipe from Food.com.

Provided by AZPARZYCH

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, boneless and skinless
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can tomatoes, chopped and drained
1 (8 ounce) can tomato sauce
2 tablespoons splenda no calorie artificial sweetener
1 1/2 teaspoons italian seasoning
1/3 cup green olives, sliced
1/8 teaspoon black pepper
3 cups noodles, cooked

Steps:

Cut chicken into bite size pieces.
Spray large skillet with olive oil cooking spray.
Saute chicken, onions, and green peppers for 6-8 minutes.
Stir in drained tomatoes and tomato sauce.
Add Splenda, Italian seasoning, olives, and black pepper.
Simmer for 10-15 minutes, stirring occasionally.
For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO

Chicken Cacciatore over Angel Hair Pasta Aglio Olio image

I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).

Provided by Joanne

Categories Poultry

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

Steps:

Preheat oven to 350 degrees F.
Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
Dredge the chicken in the seasoned flour. Shake off excess flour.
Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).

Tips:

To save time, use pre-cut chicken or boneless, skinless chicken breasts or thighs.
If you don't have white wine, you can use chicken broth or water.
To make the sauce thicker, add a cornstarch or flour slurry.
Serve over pasta, rice, or mashed potatoes.
Garnish with fresh parsley or basil.

Conclusion:

Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and it is also a good way to get your kids to eat their vegetables. With a few simple ingredients, you can have a flavorful and satisfying meal that the whole family will enjoy.