Easy one pot chicken cacciatore pasta is a simple and quick meal solution for any home cook! This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DinnerOnDemand #CollectiveBias
What if I told you that you could make a hot and delicious Italian dinner with just ONE pot? I know, it sounds crazy. Usually, you’ve got a pot of water boiling for cooking the pasta, another pan for simmering the sauce, then another to cook the meat and vegetables. It’s like a cooking symphony that sometimes you just need a solo for on those busy nights. This chicken cacciatore recipe is just the right solution for you when you need an easy dinner on demand.
I became a pro at cost-conscious quick meals during my college days. I also needed some simple recipes as it was my first experience learning to cook (and survive!) on my own. If you’re looking for a stress-free weeknight meal for yourself, I’ve got just the thing for you. This one pot chicken cacciatore pasta takes minimal planning and time to create, plus it tastes great!
This chicken cacciatore pasta recipe should be in the weekly rotation. Why? Convenience and ease! All you need is one pan because the pasta does not need to boil separately or drain. It’s like MAGIC! Oh boy, I wish I had Barilla Pronto Pasta available during early in my cooking days. Just that fact that there are fewer dishes to wash is a huge plus!
I chose to pair the Barilla Pronto Rotini Pasta with the classic Barilla Marinara Sauce for the base of this recipe. It’s not hard to see why Barilla is Italy’s #1 choice pasta. The brand’s high-quality products and authentic flavors do an incredible job providing pasta and sauce pairings for home cooks. The proof is in the final meal, and I’m excited to show you what’s been simmering on the stove!
Healthy and wholesome meals are incredibly easy to prepare using fresh produce and a few great tasting convenience products. When you are first learning to cook Italian cuisine, some of my key ingredients are garlic, onions, basil, and oregano.
You can find these essential flavoring ingredients in many of my recipes, like my slow cooker Italian braised beef short ribs. For this classic chicken cacciatore meal, I also added mushrooms, bell pepper, zucchini and some red pepper flakes for a slight lingering heat.
After first browning large chunks of lean chicken breast in a large high-sided saute pan, all of the vegetables go in next. You just want to start the cooking process with the vegetables until slightly tender.
The vegetables will continue to cook with the no drain rotini pasta. The dry pasta gets added right into the pan, plus 3 cups of water, and after 10 minutes of cooking on high, voila! The pasta is al dente, the chicken and vegetables are done cooking, and now it’s time to add the sauce!
Wow, check out how the spirals in the rotini pasta perfectly capture the marinara sauce! That quick simmer allowed all of the peppery and savory flavors from the vegetables and spices into each bite. Each serving is generously packed with lean chicken protein, vibrant, nutritious vegetables, wholesome pasta and ripe tomato sauce.
I was sincerely impressed by how tender the pasta tasted using the quick Barilla Pronto rotini noodles. You need to try this!
Just to warn you, once this chicken cacciatore pasta is ready, it will be hard not to grab a fork and just dig in! This recipe provides a generous serving so that you can have leftovers for the next day, or share this meal with some buddies. They will appreciate a big piping hot bowl of pasta!
I know this recipe will give you the boost and motivation you need to keep playing in the kitchen because it truly is your culinary playground. I’m here to help you thrive and not be afraid to experiment! What is your favorite Italian pasta dish that you would want to make into an irresistible one-pan meal?
How do you determine how much pasta to make per serving?
Typically every 2 ounces of dried pasta or 1/2 cup, will yield about 1 cup cooked pasta. Depending on how large or small the shapes are you may yield more or less. The size of the pasta about doubles after cooking. To measure long pasta like spaghetti without a small, you can gather a 1/2 inch diameter bunch to yield about 1 cup cooked noodles. When meal prepping or planning, just remember that 1 serving is 1/2 cup sauce to 1/2 cup dried noodles. (Source: pastafits.org)