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Chicken Cacciatore
with Fettuccine Pasta & Mushrooms
35 MIN
3 Servings
From the Test Kitchen
Chicken cacciatore is a hallmark of Italian-American cuisine. In this recipe, we’re tossing thick fettuccine with perfect bites of crispy-skinned chicken. As for the sauce itself, we’re staying true to the classic ingredients—crushed tomatoes, sautéed mushrooms, garlic and a pinch of hot red pepper flakes. Topped off with a sprinkling of Parmesan, this dish is delicious comfort food with a sophisticated touch. (And we’re sending you enough for leftovers!)
Get Cooking-
NutritionPER SERVING
-
Calories575 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skin-On Chicken Breasts
- 6 oz Fettuccine Pasta
- 1 15-Ounce Can Crushed Tomatoes
- 4 oz White Mushrooms
- 3 cloves Garlic
- 2 Tbsps Grated Parmesan Cheese
- 1 Tbsp Butter
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic.
2
Cook & chop the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Chop the cooked chicken into bite-sized pieces.
3
Make the sauce:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Turn off the heat.
4
Cook the pasta:
While the sauce simmers, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under warm water to prevent sticking.
5
Finish the cacciatore:
Add the chopped chicken, cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
6
Plate your dish:
Divide ⅔ of the finished cacciatore between 2 dishes (you will have extra cacciatore). Garnish with the cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic.
2
Cook & chop the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Chop the cooked chicken into bite-sized pieces.
3
Make the sauce:
Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Add the garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the crushed tomatoes and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Turn off the heat.
4
Cook the pasta:
While the sauce simmers, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly and rinse under warm water to prevent sticking.
5
Finish the cacciatore:
Add the chopped chicken, cooked pasta, butter and half the reserved pasta cooking water to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste.
6
Plate your dish:
Divide ⅔ of the finished cacciatore between 2 dishes (you will have extra cacciatore). Garnish with the cheese. Enjoy!
Tips from Home Chefs