Are you ready to elevate your dinner game with a dish that’s bursting with flavor and comfort? Look no further than this Easy Chicken Cacciatore Pasta! In just 40 minutes, you can whip up a delightful Italian-inspired meal that will have your family begging for seconds. With tender chicken thighs simmered in a rich tomato sauce, paired with perfectly cooked pasta, this recipe is not only simple but also incredibly satisfying. Get ready to impress your taste buds and make mealtime magic happen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 lb chicken thighs, boneless and skinless
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 1 lb of boneless and skinless chicken thighs, 1 chopped onion, 2 minced cloves of garlic, 1 sliced bell pepper, 1 can (14 oz) of diced tomatoes, 1 tsp of dried oregano, salt and pepper to taste, and fresh basil for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set it aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil to the skillet, enough to coat the bottom. Once the oil is hot, add the chopped onion and sliced bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- Season the chicken thighs with salt and pepper on both sides. Push the sautéed vegetables to the side of the skillet and add the chicken thighs to the center. Cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
- In the same skillet, add the can of diced tomatoes (with their juices) and the dried oregano. Stir to combine and bring the mixture to a simmer. Allow it to cook for about 5 minutes to let the flavors meld together.
- Return the sliced chicken to the skillet and stir to coat it in the tomato sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
- Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Cook for an additional 2-3 minutes to heat through.
- Remove the skillet from heat and taste the dish. Adjust seasoning with more salt and pepper if necessary.
- Serve the chicken cacciatore pasta hot, garnished with fresh basil leaves for a burst of flavor and color.
Tips
- Prep Ahead: To save time, chop your vegetables and season your chicken thighs ahead of time. This way, you can jump right into cooking when you're ready to eat!
- Pasta Perfection: Make sure to cook your pasta al dente for the best texture. It will continue to cook slightly when mixed with the sauce, so you want it to have a little bite.
- Customize the Veggies: Feel free to add other vegetables like mushrooms or zucchini for added nutrition and flavor.
- Add Depth to the Sauce: For an extra layer of flavor, consider adding a splash of red wine to the skillet after sautéing the vegetables, allowing it to reduce before adding the tomatoes.
- Garnish for Greatness: Don’t skip the fresh basil! It adds a vibrant touch and enhances the overall flavor of the dish.
- Leftover Love: This dish makes excellent leftovers! Store in an airtight container in the fridge and reheat for a quick and delicious meal the next day.
Nutrition Facts
Calories: 417kcal
Carbohydrates: 50g
Protein: 24g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 55mg
