Penne Puttanesca with Chicken Thighs
Elevate your weeknight dinner routine with this hearty, flavor-packed Penne Puttanesca with Chicken Thighs. This Italian-inspired dish combines tender, golden-seared chicken thighs with a robust puttanesca sauce, made from briny Kalamata olives, capers, garlic, and a touch of spice from red chili flakes. Anchovies are the secret ingredient, melting into the sauce for a savory depth of flavor that pairs perfectly with al dente penne pasta. Simmered to perfection in a rich tomato base, this recipe balances bold flavors with comforting textures. Garnished with fresh parsley and a generous sprinkle of Parmesan cheese, it's an irresistible meal that's easy enough for a weeknight yet elegant enough to impress. Perfect for those craving a Mediterranean-inspired dinner loaded with protein and soul-satisfying flavors!
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Recipe Information
Ingredients
- 12 oz Penna pasta
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Olive oil
- 4 pieces Garlic cloves (minced)
- 0.5 tsp Red chili flakes
- 6 pieces Anchovy fillets (chopped)
- 28 oz Canned whole tomatoes (crushed)
- 0.5 cup Kalamata olives (pitted and halved)
- 2 tbsp Capers (rinsed and drained)
- 2 tbsp Fresh parsley (chopped)
- 0.5 cup Parmesan cheese (grated)
- 4 cups Water
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
Pat the chicken thighs dry with a paper towel. Season both sides generously with 0.5 teaspoon salt and 0.5 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down into the skillet and sear for 5 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 3 minutes. Remove the chicken thighs from the skillet and set aside.
Reduce the heat to medium. In the same skillet, add the remaining 1 tablespoon of olive oil, minced garlic, and red chili flakes. Sauté for 1 minute until fragrant.
Add the chopped anchovy fillets to the skillet and cook for another minute, stirring to break them down into the oil.
Pour the crushed tomatoes into the skillet, stirring to combine. Add the Kalamata olives and capers, then stir again. Bring the sauce to a simmer.
Nestle the seared chicken thighs into the sauce, ensuring they are partially submerged. Reduce the heat to low, cover, and let the chicken simmer in the sauce for 25-30 minutes, or until fully cooked (internal temperature of 165°F).
While the chicken simmers, check the consistency of the sauce. If it becomes too thick, add the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
Once the chicken is cooked, remove it from the sauce and set it aside on a plate. Add the cooked penne pasta directly into the skillet with the sauce, tossing to coat the pasta evenly.
Divide the pasta and sauce among serving plates and top each portion with a chicken thigh. Garnish with fresh parsley and grated Parmesan cheese before serving. Enjoy!
Nutrition Facts
Calories |
3422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.7 g | 274% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 13187 mg | 573% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 33.9 g | ||
| Protein | 212.9 g | 426% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1844 mg | 142% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3234 mg | 69% | |
*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.
