Name: Chicken Cacciatore Pasta Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 pound pappardelle; 2 pounds boneless skinless chicken thighs; 2 tablespoons olive oil; 4 tablespoons butter, cubed and divided; 1 large onion, sliced; 1 large red bell pepper, sliced; 6 cloves garlic, minced; 3 ounces tomato paste; 28 ounce can plum tomatoes, hand crushed or pulsed in blender; 3/4 cup dry white wine; 1 cup low-sodium chicken stock; 3/4 cup black oil-cured olives, rinsed, pitted, and chopped; 3 tablespoons capers, rinsed; Salt and pepper, to taste; 1/4 cup flat-leaf Italian parsley, minced; 1 cup reserved pasta water (optional)

If you’re craving a comforting, hearty Italian dinner that feels like it took hours but really comes together with ease, you’re going to want to try this Chicken Cacciatore Pasta Recipe. The tender braised chicken thighs swimming in a rich tomato sauce with olives, capers, and bell peppers paired with silky pappardelle is seriously a crowd-pleaser. Trust me, once you make this, your family will be asking for seconds – and thirds!

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Why You’ll Love This Recipe

Deep, Layered Flavors: The slow-simmered sauce combines savory chicken, tangy tomatoes, briny olives, and bright capers for a melody of tastes.
Comfort in Every Bite: Pappardelle pasta perfectly captures the chunky sauce, making each mouthful satisfyingly rich and comforting.
Hands-On Yet Manageable: It feels fancy but is straightforward enough for a relaxed weeknight or casual weekend meal.
Family Favorite: My loved ones beg me to make this dish over and over — I think you’ll see why!

A black pot filled with wide, flat pasta ribbons coated in a rich orange-red tomato sauce mixed with pieces of cooked chicken, strips of red bell pepper, black olives, and green herb leaves scattered around. Metal tongs rest inside the pot, lightly lifting some pasta and chicken. The pot is placed on a dark wooden table with fresh green basil leaves on a wooden board in the background. The scene has a rustic and hearty feel. photo taken with an iphone --ar 2:3 --v 7 - Chicken Cacciatore Pasta, Italian chicken pasta, hearty chicken pasta recipes, braised chicken with pasta, comforting Italian dinner

Ingredients You’ll Need

These ingredients come together to create a sauce that’s as comforting as Nonna’s kitchen. Each adds its unique character, from the sweetness of bell peppers to the salty punch of olives and capers — plus chicken thighs for maximum juiciness.

Flat lay of fresh pappardelle pasta nests, several plump boneless skinless chicken thighs with smooth skin, a small white bowl of golden olive oil, cubed pale yellow butter on a white ceramic plate, a sliced large white onion, a sliced large red bell pepper, peeled garlic cloves beside minced garlic in a small white bowl, a small white bowl filled with deep red tomato paste, a white ceramic bowl with hand-crushed vibrant red plum tomatoes, a small white bowl of clear dry white wine, a small white bowl of light golden chicken stock, a small white bowl containing shiny black oil-cured olives chopped, a small white bowl with glossy green capers, a bunch of fresh flat-leaf Italian parsley with bright green leaves, two whole uncracked brown eggs, a small white bowl filled with coarse sea salt crystals, and a small white bowl of freshly ground black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chicken Cacciatore Pasta, Italian chicken pasta, hearty chicken pasta recipes, braised chicken with pasta, comforting Italian dinner

Pappardelle pasta: Wide ribbons are perfect for holding all that delicious sauce.
Boneless skinless chicken thighs: So much juicier and tender than breasts, these are a must for this recipe.
Olive oil: Use a good quality extra virgin for flavor and searing.
Butter: Adds a silky richness to the sauce and helps with browning.
Onion: Sliced for sweetness and depth.
Red bell pepper: Adds color and a gentle sweetness balancing the tomato’s acidity.
Garlic: Minced fresh is a game changer compared to pre-minced jars.
Tomato paste: Intensifies the sauce’s tomato flavor beautifully.
Plum tomatoes (canned): I prefer hand-crushed or lightly pulsed for a rustic texture.
Dry white wine: Adds acidity and complexity; don’t worry, it cooks off.
Low-sodium chicken stock: Keeps the sauce moist and flavorful without overpowering saltiness.
Black oil-cured olives: Rinsed and chopped for that briny pop.
Capers: Rinsed to tame the salt, they add vibrant zing.
Salt and pepper: For seasoning at different stages to layer flavor.
Flat-leaf Italian parsley: Fresh, chopped and stirred in at the end for color and freshness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Chicken Cacciatore Pasta Recipe is how easy it is to make your own tweaks. Once you get comfortable with the basic version, feel free to make it your own.

Chicken breasts instead of thighs: I’ve tried this and while thighs give better flavor and tenderness, breasts work if you’re short on time—just watch the cooking closely to avoid dryness.
Spicy kick: Adding red pepper flakes when sautéing the onions and peppers gives the sauce a nice heat that my spice-loving friends adore.
Vegetarian twist: Swap out chicken for hearty mushrooms like cremini or portobello and add extra olives and capers to punch up the flavor.
Different pasta shapes: If you don’t have pappardelle, fettuccine or even rigatoni works nicely to catch the sauce.

How to Make Chicken Cacciatore Pasta Recipe

Step 1: Sear the Chicken to Lock in Juices

Start by drying your chicken thighs with paper towels — this is key to getting a beautiful golden-brown sear. Season generously with salt and pepper. Heat a large pan or Dutch oven over medium-high heat, add olive oil and a tablespoon of butter, then sear the chicken on each side for 3-4 minutes without overcrowding the pan. Searing in batches helps each piece brown nicely. Once browned, set the chicken aside but keep the flavorful bits in the pan.

Step 2: Build the Sauce with Veggies and Tomato Paste

Turn the heat to medium and add the remaining butter, sliced onions, and red bell peppers. Sauté gently until soft and sweet, about 7-10 minutes. Then, toss in the minced garlic and cook another couple of minutes — garlic burns quickly, so keep an eye on it. Next, stir in the tomato paste and cook it for around 5 minutes, adding a splash of water if it looks like it’s sticking or burning. This step intensifies that beautiful tomato flavor.

Step 3: Deglaze and Combine with Liquids

Pour in the dry white wine and chicken stock, then crank the heat to high. This will loosen all those flavorful browned bits stuck to the bottom of the pan — use a wooden spoon to scrape them up. Let the liquid reduce by half; this concentrates the flavors beautifully. After that, add the canned plum tomatoes along with their juices and nestle the seared chicken back into the sauce. Bring everything to a gentle simmer.

Step 4: Slow Simmer for Tenderness

Now here’s where the magic happens: cover the pan partially and let everything simmer gently for 30-40 minutes, or until the chicken is tender and falling apart. This slow simmer softens the chicken and lets the sauce develop those rich, deep flavors. Just remember to check occasionally and stir gently so nothing sticks.

Step 5: Cook Pasta and Finish the Sauce

While your sauce is doing its thing, bring a big pot of salted water to a boil and cook the pappardelle until just shy of al dente — you want it to finish cooking in the sauce. When pasta nears readiness, remove the chicken pieces, cover them with foil to keep warm, then add the rinsed capers and chopped olives into the sauce. Toss in the pasta straight into the sauce, stirring to coat. Add reserved pasta water bit by bit if it needs loosening, and cook everything together until the pasta is perfectly al dente. Finish with salt, pepper, and chopped parsley for fresh brightness.

Step 6: Serve and Enjoy!

Plate the pasta with the luscious sauce and place the chicken thighs on top or alongside. I love to sprinkle freshly grated Parmesan over the whole dinner because it adds just the right touch of savory richness. Dig in, savor each bite, and watch everyone light up—you’ve nailed it!

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Pro Tips for Making Chicken Cacciatore Pasta Recipe

Dry Chicken Thoroughly: This keeps you from steaming your chicken and helps get a gorgeous sear that locks in juices.
Sear in Batches: Crowding the pan drops the heat and results in soggy chicken—do small batches for best browning.
Watch the Tomato Paste: Cooking it slowly without burning is key; add a splash of water if it threatens to stick or scorch.
Reserve Pasta Water: Adding it bit by bit helps loosen the sauce perfectly without it turning too watery.

How to Serve Chicken Cacciatore Pasta Recipe

A black pan with two black handles holds a dish of wide, flat pasta ribbons mixed in a thick red tomato sauce. Two pieces of cooked chicken, golden brown and firm, sit among the pasta. Scattered black olives and small green leaves, likely basil, add contrast to the deep orange-yellow pasta and red sauce. The pan rests on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7 - Chicken Cacciatore Pasta, Italian chicken pasta, hearty chicken pasta recipes, braised chicken with pasta, comforting Italian dinner

Garnishes

I’m all about simple but effective garnishes here — a good handful of freshly chopped Italian parsley never fails to brighten the dish both visually and flavor-wise. And of course, don’t skip the grated Parmesan; it melts into the warm sauce and adds that comforting salty touch I crave.

Side Dishes

To round out the meal, I like a crisp green salad dressed with lemon vinaigrette to cut through the richness, and some crusty garlic bread — perfect for mopping up all that extra sauce. Roasted or steamed green beans also pair nicely for a simple vegetable side.

Creative Ways to Present

For special occasions, I’ve served this Chicken Cacciatore Pasta in individual shallow bowls, topped with a sprig of fresh parsley and freshly cracked black pepper. Adding a drizzle of good olive oil right before serving adds a shiny finish and upscale touch that impresses guests.

Make Ahead and Storage

Storing Leftovers

After dinner, I let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, this keeps nicely for up to 3 days. The flavors actually deepen overnight, so next-day reheating tastes even better sometimes.

Freezing

I’ve frozen this Chicken Cacciatore Pasta Recipe successfully by separating the chicken and sauce from the pasta. Freeze the sauce and chicken in one container and the cooked pasta in another—it thaws and reheats better this way. It keeps up to 3 months in the freezer.

Reheating

Reheat gently on the stovetop with a splash of water or chicken stock to prevent drying out. If reheating pasta and sauce together, toss frequently and watch closely to keep the noodles from becoming mushy. Alternatively, microwave in short bursts, stirring in between, for even warming.

FAQs

Can I make this Chicken Cacciatore Pasta Recipe in a slow cooker?

Absolutely! You can brown the chicken and sauté the veggies on the stovetop as described, then transfer everything to a slow cooker and cook on low for 4-5 hours. Just add the olives and capers near the end to preserve their texture and flavor.
What type of wine should I use?

I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc. The goal is to add acidity and depth without sweetness. If you prefer not to cook with wine, you can substitute extra chicken stock with a splash of lemon juice for brightness.
Can I use other pasta instead of pappardelle?

Yes! While pappardelle’s wide ribbons hold the sauce best, fettuccine, tagliatelle, or even rigatoni are great alternatives. Just ensure the pasta shape can catch chunky sauce well.
How do I know when the chicken is done and tender?

After simmering for 30-40 minutes, the chicken should be fork-tender and easy to pull apart without toughness. Avoid overcooking, which can dry it out, but it should feel very soft when pressed gently with a fork.

Final Thoughts

I absolutely love how this Chicken Cacciatore Pasta Recipe turns out every single time — it feels like a home-cooked Italian feast with minimal fuss. When I first tried it, I was blown away by how the flavors developed slowly into this amazing sauce that coats every strand of pasta. My family goes crazy for it and it’s now one of my go-to dishes when I want something that tastes gourmet but is utterly comforting. I can’t wait for you to try it and enjoy the warm, satisfying flavors as much as I do!