Chicken Cacciatore and Rigatoni
Indulge in the comforting flavors of Chicken Cacciatore and Rigatoni, a rustic Italian classic brimming with hearty ingredients and bold tastes. This one-pan wonder features tender, juicy bone-in chicken thighs simmered in a rich tomato sauce infused with sautéed bell peppers, onions, garlic, and a splash of dry white wine for depth. Perfectly al dente rigatoni provides the ideal base to soak up the savory sauce, while fresh basil and a sprinkle of Parmesan cheese add a fragrant, cheesy finish. With only 15 minutes of prep time and a slow, simmering cook, this dish is both satisfying and surprisingly simple to make. Whether you're hosting a dinner party or craving a cozy weeknight meal, this chicken cacciatore is guaranteed to impress.
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Recipe Information
Ingredients
- 6 pieces bone-in, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 28 ounces crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons fresh basil, chopped
- 12 ounces rigatoni pasta
- 0.5 cup Parmesan cheese, grated
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the red and green bell peppers and cook for another 4-5 minutes, until the peppers begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer for 2-3 minutes.
Add the crushed tomatoes, chicken broth, Italian seasoning, crushed red pepper flakes, and the remaining 1/2 teaspoon of salt and black pepper. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 30-35 minutes until the chicken is fully cooked and tender.
While the chicken simmers, bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
Once the chicken is cooked, remove it from the skillet and shred it with two forks, if desired, or leave it whole. Return the chicken to the sauce.
Stir in the fresh basil and adjust seasoning to taste.
Serve the chicken cacciatore over a bed of rigatoni pasta, and sprinkle with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
3495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4448 mg | 193% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 46.3 g | ||
| Protein | 285.7 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 854 mg | 66% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5248 mg | 112% | |
*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.
