Chicken Cacciatore with Fettuccine Pasta & Mushrooms
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!)
This recipe contains chicken breasts, pasta (fettuccine), tomatoes (crushed), mushrooms (white), garlic (fresh), cheese (parmesan), butter, crushed red pepper, olive oil, salt, pepper
Prep time: 15 min
Cook time: 30 min
- 2 whole chicken breasts, boneless skin-on
- 6 oz. fettuccini pasta
- 1 can(s) 15oz. crushed tomatoes
- 4 oz. white mushrooms
- 3 clove(s) garlic cloves
- 2 tbsp. grated parmesan cheese
- 1 tbsp. butter
- 1/4 tsp. crushed red pepper flakes
- 1 ds. olive oil
- 1 pn. salt
- 1 pn. pepper
- 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 AND 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: 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!