Chicken Cacciatore Over Pasta
Experience the rich, comforting flavors of Chicken Cacciatore Over Pasta, a rustic Italian classic perfect for any weeknight dinner or special occasion. This one-pot wonder combines tender bone-in, skin-on chicken thighs seared to golden perfection and then simmered in a robust sauce of crushed tomatoes, fresh herbs, and a splash of dry white wine, creating a depth of flavor that’s truly irresistible. Sautéed bell peppers, mushrooms, onions, and garlic add a delightful medley of textures, while a hint of red chili flakes delivers a subtle, spicy kick. Served atop al dente spaghetti or fettuccine and garnished with fresh parsley and a dusting of grated Parmesan cheese, this hearty dish is as visually stunning as it is delicious. Ready in just over an hour, this Chicken Cacciatore is a soul-warming meal that will transport your taste buds straight to the Italian countryside!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 1 large Bell pepper (red, diced)
- 3 pieces Garlic cloves (minced)
- 8 ounces Button mushrooms (sliced)
- 28 ounces Crushed tomatoes (canned)
- 1 cup Chicken broth
- 0.5 cup Dry white wine
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Red chili flakes
- 12 ounces Spaghetti or fettuccine pasta
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.25 cup Parmesan cheese (grated, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon salt and 1 teaspoon black pepper. Lightly dredge them in the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear them for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pan, add the diced onion and sauté for 3-4 minutes until soft. Add the diced bell pepper, minced garlic, and sliced mushrooms. Sauté for another 4-5 minutes until the vegetables have softened.
Pour in the crushed tomatoes, chicken broth, and white wine. Stir in fresh rosemary, thyme, red chili flakes, and the remaining 0.5 teaspoon of salt. Bring the mixture to a simmer.
Return the chicken thighs to the pan, nestling them into the tomato mixture. Lower the heat, cover the pan, and let it simmer for 30 minutes. Occasionally stir the sauce and spoon it over the chicken.
While the chicken simmers, cook the pasta according to the package instructions in salted boiling water until al dente. Drain and set aside.
Once the chicken is cooked through (internal temperature should reach 165°F), taste the sauce and adjust seasoning if necessary.
To serve, place a portion of pasta on each plate and top with a chicken thigh and a generous ladle of sauce. Garnish with chopped parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.2 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1078 mg | 23% | |
*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.
