Kotopoulo Makaronada Chicken Pasta
Indulge in the comforting flavors of Greece with Kotopoulo Makaronada, a soul-warming chicken pasta dish that combines tender, bone-in chicken thighs with a rich, aromatic tomato sauce. Infused with Mediterranean spices like cinnamon, allspice, and oregano, this hearty recipe takes simple pantry staples to gourmet heights. Simmered to perfection, the chicken soaks up the deeply savory sauce, while al dente pasta serves as the perfect base to catch every luscious drop. Topped with a generous sprinkle of tangy kefalotyri cheese (or Parmesan) and fresh parsley, this flavorful masterpiece is ready to transport your taste buds straight to a sun-drenched Greek taverna. Perfect for family dinners or special occasions, this one-pot meal is as satisfying as it is easy to prepare, with just 15 minutes of prep time required.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 piece Cinnamon stick
- 1 piece Bay leaf
- 0.5 teaspoons Ground allspice
- 400 grams Crushed tomatoes (canned or fresh)
- 2 tablespoons Tomato paste
- 1 cup Water or chicken stock
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 grams Pasta (e.g., spaghetti or bucatini)
- 0.5 cups Grated kefalotyri or Parmesan cheese
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides. Sear them in the hot oil until golden brown, about 4 minutes per side. Remove the chicken and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic, cinnamon stick, bay leaf, and ground allspice. Cook for 1–2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, and water (or chicken stock). Add the oregano, sugar, salt, and black pepper. Mix well.
Return the chicken thighs to the skillet, submerging them partially in the sauce. Bring the mixture to a simmer, reduce the heat to low, cover, and cook for 35–40 minutes, stirring occasionally.
While the chicken simmers, cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
Once the chicken is cooked through and the sauce has thickened, remove and discard the cinnamon stick and bay leaf.
Serve the chicken with pasta, spooning generous amounts of sauce over the top.
Sprinkle with grated kefalotyri or Parmesan cheese and garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 597 mg | 13% | |
*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.
