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Chicken Cacciatore Pasta

Rated as 4.4 out of 5 Stars

"A yummy marinara pasta packed with veggies that kids will love."
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1 h 50 m servings 631
Original recipe yields 6 servings


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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sprinkle chicken with 1 teaspoon salt. Heat oil in a wide, heavy, oven-safe pot over medium-high heat until hot but not smoking, about 1 minute. Add chicken, skin sides down, and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
  3. Pour off all but 2 tablespoons fat. Reduce heat to medium and cook pepper, onion, and garlic, stirring, until softened, about 5 minutes. Stir in oregano, thyme, tomato puree, water, and remaining 3/4 teaspoon salt; bring to a simmer. Return chicken to pot, return to a simmer, cover, and transfer to oven. Bake until chicken is tender, 45 to 50 minutes.
  4. Transfer chicken to a bowl and chill, uncovered, until cool enough to handle (20 minutes). Discard skin and bones. Pull meat into coarse shreds.
  5. Add chicken, beans, and vinegar to tomato mixture in pot and simmer until heated through, about 5 minutes.
  6. Meanwhile, cook pasta in salted water according to package directions. Drain, reserving 1 cup pasta water. Stir pasta into chicken mixture, thinning with pasta water as needed. Season with additional salt, if desired.

Nutrition Facts

Per Serving: 631 calories; 26.4 54.5 44.3 117 1457 Full nutrition

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Read all reviews 3
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This turned out very flavorful and filling, but was pretty labor intensive for a weeknight quality meal. I definitely want to make it again, but next time I'll use a Costco rotisserie chicken.

I really enjoyed this recipe. I used leftover pork that had been slow cooked and I omitted the red bell pepper because I did not have any. This was delicious and came together quickly, especia...

We liked this very much, the beans were a nice touch! Thanks for the great cacciatore recipe!