Chicken Cacciatore and Rigatoni Recipe

Name: Chicken Cacciatore and Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1/2 pound rigatoni; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1 pound chicken tenders, cut into 2-inch pieces; 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks; Freshly ground black pepper; 1/4 pound thick-cut pancetta, chopped; 5 to 6 garlic cloves, chopped; 1 teaspoon crushed hot red pepper flakes; 4 portobello mushroom caps, halved, then thinly sliced across; 1/2 cup dry red wine; 1 cup beef stock; 1 can (28 ounces) crushed tomatoes; A couple of handfuls fresh flat-leaf parsley, finely chopped; Grated Parmigiano-Reggiano to pass at table

Servings: persons

Salt
1/2 pound rigatoni
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 pound chicken tenders, cut into 2-inch pieces
1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
Freshly ground black pepper
1/4 pound thick-cut pancetta, chopped
5 to 6 garlic cloves, chopped
1 teaspoon crushed hot red pepper flakes
4 portobello mushroom caps, halved, then thinly sliced across
1/2 cup dry red wine
1 cup beef stock
1 can (28 ounces) crushed tomatoes
A couple of handfuls fresh flat-leaf parsley, finely chopped
Grated Parmigiano-Reggiano to pass at table

1
Heat a pot of water to a boil for the pasta.
2
When the water boils, season with salt and add the pasta.
3
Cook to al dente, with a bite to it.
4
Meanwhile, heat a deep skillet over medium-high heat.
5
Add the EVOO and chicken, white and dark meat, and season it with salt and pepper.
6
Let the chicken sit for 3 to 4 minutes, then turn it and brown the opposite side for 2 to 3 minutes, seasoning it after the flip as well.
7
Transfer the browned chicken to a plate and reserve.
8
Add the pancetta to the pan and crisp it up, 2 or 3 minutes.
9
Add the garlic and red pepper flakes, stir for 30 seconds, then add the mushrooms and brown for 8 to 10 minutes, stirring frequently, until deep brown and tender.
10
Work on the Spinach with Lemon-Caper Butter, page 224, during your pocket of time here.
11
Season the mushrooms with salt and pepper after theyve darkened.
12
Deglaze the pan with the red wine and reduce it for 30 seconds, then stir in the stock and tomatoes.
13
Bring the sauce up to a bubble and add the chicken back to the pan.
14
Simmer the chicken for 5 minutes in the sauce to finish cooking through.
15
Add the cooked pasta and parsley.
16
Stir to combine and check seasoning.
17
Serve with grated Parmigiano-Reggiano cheese and spinach.
18
Beef stock is used to make the dish taste as if it had been simmering a long time.
19
I use beef rather than chicken stock to deepen the reddish brown tone of the sauce and to high-light the earthy, beef-like flavor of the mushrooms.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salt, 1/2 pound rigatoni, 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1 pound chicken tenders, cut into 2-inch pieces, and more.

Yes, Chicken Cacciatore and Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cacciatore and Rigatoni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions