Easy Chicken Cacciatore Pasta Recipe

 Experience the hearty, rustic flavors of traditional Italian Chicken Cacciatore transformed into an easy one-pot pasta dish that brings together tender chicken, vibrant bell peppers, aromatic herbs, and rich tomato sauce in perfect harmony. This simplified version of the classic "hunter's stew" maintains all the robust, country-style flavors that have made cacciatore a beloved comfort food while streamlining the cooking process into a single skillet meal. The combination of perfectly seasoned chicken, colorful vegetables, and al dente pasta creates a satisfying, complete meal that tastes like it simmered for hours but comes together in just 45 minutes. Perfect for busy weeknights when you want something more exciting than basic pasta, this recipe serves 6 people and delivers authentic Italian flavors with modern convenience.

Ingredients You'll Need

For the chicken and seasoning:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided

For the cacciatore vegetables:

• 1 large onion, sliced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth)

For the sauce and pasta:

• 1 can (28 ounces) crushed tomatoes
• 2 cups chicken broth
• 12 ounces penne or rigatoni pasta
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For finishing touches:

• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• Extra Parmesan for serving

Understanding Chicken Cacciatore

Traditional cacciatore, meaning "hunter's style," is a rustic Italian dish featuring chicken braised with tomatoes, herbs, and vegetables that a hunter might forage. This pasta adaptation captures those same earthy, robust flavors while creating a complete one-pot meal that's both satisfying and practical for modern families.

Preparing the Chicken

Pat the chicken thigh pieces completely dry with paper towels, as moisture prevents proper browning. In a large bowl, toss the chicken with Italian seasoning, garlic powder, paprika, salt, and pepper until evenly coated. Using thighs instead of breasts ensures the chicken stays tender and juicy throughout the cooking process, as thighs are more forgiving and flavorful.

Browning for Maximum Flavor

Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Brown the chicken for 4 to 5 minutes per side until golden brown. Don't move the pieces too quickly - proper browning creates the flavor foundation for the entire dish.

Building the Vegetable Base

Remove the browned chicken to a plate and set aside. In the same pan with the remaining drippings, add the remaining tablespoon of olive oil if needed. Add the sliced onions and bell peppers, cooking for 5 to 6 minutes until they begin to soften and develop some caramelization. The variety of colored peppers adds visual appeal and slightly different flavor notes.

Adding Mushrooms and Aromatics

Add the sliced mushrooms to the pan and cook for 3 to 4 minutes until they release their moisture and begin to brown. Stir in the minced garlic and cook for another minute until fragrant. The mushrooms add earthy depth that's characteristic of traditional cacciatore, while the garlic provides aromatic complexity.

Deglazing and Building Sauce

Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. These caramelized pieces are packed with flavor and will enrich the entire sauce. Let the wine simmer for 2 minutes to cook off the harsh alcohol while concentrating the flavors.

Creating the Tomato Base

Stir in the tomato paste and cook for 1 minute to develop deeper flavor. Add the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes if using. The combination of tomato paste and crushed tomatoes creates a rich, well-rounded tomato flavor that's neither too thin nor too thick.

One-Pot Pasta Technique

Return the browned chicken to the pan along with any accumulated juices. Bring the mixture to a simmer, then add the uncooked pasta, stirring to ensure all pieces are submerged in the liquid. The pasta will cook directly in the flavorful sauce, absorbing all the delicious flavors while releasing starch to help thicken the sauce naturally.

Simmering to Perfection

Cover the pan and simmer for 15 to 18 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid. If the mixture seems too dry, add more broth or water. If too soupy, simmer uncovered for a few more minutes to reduce the liquid.

Final Seasoning and Finishing

Taste and adjust seasoning with salt and pepper as needed. The flavors should be well-balanced with the sweetness of the peppers, acidity from the tomatoes, and savory depth from the chicken and herbs. Remove from heat and let stand for 5 minutes to allow the sauce to thicken slightly.

Total Cooking Time

This complete one-pot meal requires approximately 45 minutes from start to finish, including 15 minutes of preparation time and 30 minutes of cooking time. The streamlined method eliminates the need for separate pasta cooking while building complex, layered flavors that taste like they took much longer to develop.

Serving and Nutritional Information

This recipe serves 6 people generously as a complete meal, with each serving containing approximately 485 calories. Each portion provides about 32 grams of protein, 12 grams of fat, and 58 grams of carbohydrates. The dish is rich in vitamin C from the bell peppers, lycopene from the tomatoes, and provides good amounts of iron, potassium, and B vitamins.

What to Serve With Your Chicken Cacciatore Pasta

This hearty, complete meal needs minimal accompaniments but pairs beautifully with a simple green salad dressed with Italian vinaigrette to add freshness and cut through the richness. Crusty Italian bread or garlic bread is perfect for soaking up any extra sauce. A robust red wine like Chianti or Sangiovese complements the rustic Italian flavors perfectly.

Expert Tips for One-Pot Success

Don't skip the browning step for the chicken, as this creates the flavor foundation that makes this dish exceptional. The caramelized bits that stick to the pan dissolve into the sauce during deglazing, adding incredible depth and complexity that you simply can't achieve with other methods.

Stir the pasta occasionally during cooking to prevent sticking, but don't stir too frequently or you'll break up the pasta pieces. The goal is tender pasta that maintains its shape and texture while absorbing all the delicious flavors of the sauce.

Use chicken thighs for the best results, as they stay moist and tender throughout the longer cooking process. If using chicken breasts, cut them smaller and add them back to the pan during the last 10 minutes of cooking to prevent overcooking.

Vegetable Variations and Seasonality

Adapt the vegetables based on seasonal availability and personal preferences. Zucchini and eggplant work well in summer versions, while winter adaptations might include carrots and celery. The key is maintaining the colorful, rustic appearance that makes cacciatore so visually appealing.

Make-Ahead and Storage Benefits

This dish actually improves overnight as the flavors continue to meld and develop. Store leftovers in the refrigerator for up to 4 days, adding a splash of broth when reheating if the pasta seems dry. The dish also freezes well for up to 3 months, though the pasta texture may be slightly softer after thawing.

Wine Selection and Alternatives

A dry white wine like Pinot Grigio or Sauvignon Blanc works perfectly for deglazing, but you can substitute with additional chicken broth if you prefer to avoid alcohol. The wine adds acidity and depth that enhances the overall flavor profile, but the dish will still be delicious without it.

Pasta Shape Considerations

Short pasta shapes like penne, rigatoni, or rotini work best for this one-pot method as they cook evenly and hold onto the chunky sauce beautifully. Avoid long pasta shapes like spaghetti or fettuccine, as they're difficult to stir and cook unevenly in this type of preparation.

Dietary Adaptations

For gluten-free versions, substitute with your favorite gluten-free pasta and check that all seasonings are gluten-free certified. Dairy-free adaptations can omit the Parmesan or use nutritional yeast for similar umami depth. The dish is naturally low-carb friendly if served over spiralized vegetables instead of pasta.

Troubleshooting Common Issues

If your pasta seems undercooked, add more liquid and continue simmering covered until tender. If the sauce is too thick, thin with additional broth or water. If too thin, simmer uncovered to reduce. The beauty of one-pot cooking is that you can easily adjust as you go.

Presentation and Serving Style

Serve directly from the skillet for rustic, family-style presentation, or transfer to individual bowls for more elegant plating. Garnish with fresh parsley, basil, and generous amounts of Parmesan cheese. The colorful vegetables and herbs create a beautiful, restaurant-quality appearance that makes this simple dish look sophisticated.