Penne Puttanesca With Chicken Thighs Recipe

Name: Penne Puttanesca With Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb penne pasta (uncooked, can use more); 3 lbs chicken thighs; seasoning salt (or use white salt); pepper; 1 (2 ounce) can anchovies, drained and chopped (RESERVE the oil, can use 2 cans!); olive oil; 1 small onion, chopped; 2 tablespoons minced fresh garlic; 2 (28 ounce) cans crushed tomatoes; 2 cups pitted kalamata olives, halved; 1/4 cup capers (or to taste); 2 teaspoons dried red pepper flakes (or to taste); salt and pepper; parmesan cheese

Servings: persons

1 lb penne pasta (uncooked, can use more)
3 lbs chicken thighs
seasoning salt (or use white salt)
pepper
1 (2 ounce) can anchovies, drained and chopped (RESERVE the oil, can use 2 cans!)
olive oil
1 small onion, chopped
2 tablespoons minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 cups pitted kalamata olives, halved
1/4 cup capers (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
salt and pepper
parmesan cheese

1
Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
2
Season the chicken thighs with seasoning salt and pepper.
3
Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
4
Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
5
Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
6
Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
7
Add in the cooked pasta to the sauce; stir to coat the pasta.
8
Serve with grated Parmesan cheese.

1050

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb penne pasta (uncooked, can use more), 3 lbs chicken thighs, seasoning salt (or use white salt), pepper, and more.

Yes, Penne Puttanesca With Chicken Thighs 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!

Penne Puttanesca With Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions