Easy one-pot chicken cacciatore pasta is a simple and quick meal solution for any home cook!
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. 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 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 the fact that there are fewer dishes to wash is a huge plus!
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.
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)
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Easy Chicken Cacciatore Pasta
- 1 pound boneless chicken breast, cut into large 1-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- ½ cup yellow onion, diced, ¼-inch dice
- 2 cups brown mushrooms, sliced, (4 ounces)
- 1 cup bell pepper, diced, ¼-inch dice, red and yellow
- 2 cups zucchini, diced, quartered and cut into ¼-inch thick slices
- ¼ teaspoon red pepper flakes
- 12 ounces rotini pasta, (1 Barilla Pronto box)
- 24 ounces marinara sauce
- 2 teaspoons oregano, fresh, chopped
- ¼ cup Italian parsley, chopped
- 4 basil leaves, thinly sliced
- In a medium-sized bowl combine cut chicken with 1 teaspoon salt and ¼ teaspoon pepper.
- Heat a large 12-inch skillet with high sides over medium-high heat. Add 1 tablespoon olive oil.
- Add seasoned chicken pieces to the hot oil, evenly spacing them in the pan. Cook about 2 minutes on each side, 4 minutes total. The chicken will continue cooking with pasta so just sear the surface. Transfer to a clean plate and set aside.
- Turn heat to medium and add 1 tablespoon of oil to the pan. Add garlic and onion and saute for 1 minute, constantly stirring until onions are tender. Turn the heat to medium-high and add mushrooms and cook for 2 minutes.
- Add bell pepper, zucchini, and red pepper flakes. Stir and cook for 2 minutes. Add cooked chicken, uncooked rotini pasta and 3 cups of water to the pan. Turn the heat up to high.
- Set a timer for 10 minutes and cook on high, stirring occasionally, until most of the water is absorbed and the pasta is tender. Time may vary depending on the stove. Turn heat down to low.
- Stir in marinara sauce and oregano, cook until warmed, about 2 minutes. Season pasta with more salt and pepper as needed.
- Serve hot and garnish with parsley and basil.
- Omit the red chili flakes if you do not want your pasta to be spicy.
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