Best 2 Chicken Cacciatore Pasta Recipes

Chicken cacciatore is a classic Italian dish that is both flavorful and easy to make. The dish typically consists of chicken breasts or thighs that are dredged in flour and then browned in olive oil. The chicken is then simmered in a flavorful sauce made with tomatoes, onions, garlic, and herbs. Chicken cacciatore is often served over pasta, but it can also be served with rice or polenta. With so many variations of this dish, finding the best recipe to suit your taste can be challenging. This article will explore popular chicken cacciatore recipes and provide tips for creating the perfect dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN CACCIATORE OVER PASTA

Chicken Cacciatore over Pasta image

Make and share this Chicken Cacciatore over Pasta recipe from Food.com.

Provided by AZPARZYCH

Categories One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb chicken breast, boneless and skinless
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can tomatoes, chopped and drained
1 (8 ounce) can tomato sauce
2 tablespoons splenda no calorie artificial sweetener
1 1/2 teaspoons italian seasoning
1/3 cup green olives, sliced
1/8 teaspoon black pepper
3 cups noodles, cooked

Steps:

Cut chicken into bite size pieces.
Spray large skillet with olive oil cooking spray.
Saute chicken, onions, and green peppers for 6-8 minutes.
Stir in drained tomatoes and tomato sauce.
Add Splenda, Italian seasoning, olives, and black pepper.
Simmer for 10-15 minutes, stirring occasionally.
For each serving place 1/2 cup pasta on plate and spoon 2/3 cup chicken mixture over top.

CHICKEN CACCIATORE OVER ANGEL HAIR PASTA AGLIO OLIO

Chicken Cacciatore over Angel Hair Pasta Aglio Olio image

I cant tell you how good this is. You just need to try it. I served it over Angel Hair pasta Aglio Olio (garlic and oil).

Provided by Joanne

Categories Poultry

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 23

Ingredients

8 pieces chicken, bone in, skin on on off (drumsticks or thighs, or both)
1/2 cup all-purpose flour
2 teaspoons dried oregano
salt & freshly ground black pepper
4 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, peeled and sliced
4 cubanelle peppers, cored and sliced (or any peppers you have)
8 garlic cloves, finely chopped
1 teaspoon italian seasoning, dried
1 chicken bouillon cube
1/4 cup water, plus more for cleaning chicken
crushed red pepper flakes, to taste
1 (14 1/2 ounce) can diced tomatoes (liquid drained)
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 cup white vinegar
parmesan cheese
basil chiffonade (stack the basil leaves and roll into a tube, then cut across the ends of the tube to form strips)
1/3 cup olive oil, plus more for drizzling
8 garlic cloves, finely chopped
salt and crushed red pepper flakes, to taste
2 cups reserved pasta water
1/4 cup parmesan cheese

Steps:

Preheat oven to 350 degrees F.
Soak chicken in vinegar and enough water to cover chicken. Let soak for a few minutes. Rinse well, pat dry and transfer to large bowl. Season chicken 1 teaspoons oregano, and salt black pepper to taste.
In another bowl combine the flour, 1 teaspoons oregano and salt and black pepper to taste. Mix well.
Dredge the chicken in the seasoned flour. Shake off excess flour.
Heat a large dutch oven or heavy skillet (oven safe) over medium/high heat. Add olive oil and butter, when butter melts add chicken pieces (4 pieces at a time). Brown chicken on both sides, transfer chicken to a plate.
Pour off half of the grease in the pan and discard. Add onions, peppers and garlic, cook stirring for 1 minute. Add crushed red pepper flakes and chicken bouillon cube, cook stirring 1 more minute.
Add water, bring to boil. Stir in diced tomatoes and Italian seasoning. Add chicken pieces back to pan. Cover and bake for 45 minutes. Remove cover and raise temperature to 375 degrees F. Cook for an additional 15 minutes.
Meanwhile, heat a large pot of salted water to boil for the pasta. Cook pasta according to package "al dente" reserving 2 cups of the pasta water before draining.
In a large deep skillet, heat olive oil over medium heat. Add garlic and cook, stirring for 2 minutes (do not burn garlic). Add crushed red pepper flakes and cook, stirring 1 minute. Add pasta water and salt to taste. Bring to a boil and reduce sauce to about half.
Add the drained pasta to the sauce and remove from heat. Toss adding a final drizzle of olive oil and Parmesan cheese.
Serve Chicken Cacciatore over the Angel hair Aglio Olio. Garnish with pamesan cheese and basil.
Note: You can add mushrooms (I didn't have any), and you can substitute the 1 cup of water and chicken bouillon cube for 3/4 cups dry white wine (I just prefer the flavor of the bouillon cube or chicken stock over wine). Plus I'd rather drink the wine as I'm cooking ;-).

Tips:

Use a large, deep skillet or Dutch oven: This will ensure that there is enough room for the chicken and vegetables to cook evenly.
Brown the chicken before adding the vegetables: This will help to develop flavor and prevent the chicken from becoming dry.
Use a variety of vegetables: This will add flavor and color to the dish. Some good options include onions, bell peppers, mushrooms, and zucchini.
Use a good quality pasta: This will make a big difference in the final dish. Look for a pasta that is made with high-quality ingredients and that has a good texture.
Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it.
Add the pasta to the sauce and stir to combine: This will help to evenly distribute the sauce and prevent the pasta from sticking together.
Serve the pasta immediately: This is when it is at its best.

Conclusion:

Chicken cacciatore is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful sauce and tender chicken, this dish is sure to please everyone at the table.