Chicken and Tortellini Cacciatore
Discover the ultimate comfort food fusion with this Chicken and Tortellini Cacciatore—a hearty, flavor-packed dish that brings traditional Italian cacciatore to the next level. Tender, seared chicken thighs simmer to perfection in a rustic tomato-based sauce infused with garlic, sweet bell peppers, carrots, and aromatic herbs. Combined with plump cheese tortellini, this dish delivers a satisfying balance of rich, savory flavors and creamy textures. The optional splash of white wine adds depth, while a sprinkle of Parmesan and fresh parsley creates a beautifully garnished finish. Perfect for a cozy family dinner or an impressive weekend meal, this one-pan wonder is ready in just an hour and pairs wonderfully with crusty bread or a green salad. If you're craving hearty Italian comfort food, this Chicken and Tortellini Cacciatore recipe is the perfect choice.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Bell peppers, diced (red and green)
- 1 large Carrot, finely chopped
- 3 cloves Garlic cloves, minced
- 28 oz Canned crushed tomatoes
- 1 cup Chicken broth
- 0.5 cup Dry white wine (optional)
- 1 tsp Italian seasoning
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- 16 oz Cheese tortellini (fresh or refrigerated)
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, bell peppers, and carrot for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the crushed tomatoes, chicken broth, and white wine (if using). Stir to combine.
Add the Italian seasoning, thyme sprigs, and bay leaf to the sauce. Return the seared chicken thighs to the skillet, submerging them in the sauce. Lower the heat to medium-low and cover with a lid.
Simmer the chicken for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
While the chicken cooks, prepare the tortellini according to the package instructions. Drain and set aside.
Once the chicken is done, remove it from the skillet and shred the meat using two forks (optional) or leave it whole.
Add the cooked tortellini to the skillet with the sauce and toss to coat. Return the chicken to the pan and stir gently to combine.
Serve warm, topped with grated Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.1 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 369 mg | 28% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1215 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
