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This One Pot Chicken Cacciatore Pasta has all of those classic Italian flavors you love, but instead of taking over an hour to cook, it’s done in 30 minutes and all in one pot!
Try more easy one pot dishes, like my One Pot Smoked Sausage Pasta!
Why I Love This One Pot Meal
- Everything is cooked in one pot, so I have less dishes to wash!
- No side dishes needed – you’ve got a whole meal with chicken, veggies and pasta.
Ingredients
- Chicken Breast – Cut into chunks.
- Onion, Bell Peppers, and Mushrooms
- Crushed Tomatoes
- Chicken Broth – Opt for the low-sodium variety.
- Minced Garlic
- Oregano, Basil, and Crushed Red Pepper
- Pasta – Some small, like penne or rotini.
How To Make One Pot Chicken Cacciatore
See the recipe card below for full, detailed instructions
- Heat some oil in a large pot and saute the onions.
- Brown the chicken, but don’t cook it all the way through.
- Stir in garlic, pepper, and mushrooms and let cook for a few minutes.
- Stir in crushed tomatoes, pasta, chicken broth, and seasonings. Bring to a boil then cover and simmer for about 20 minutes.
Expert Tips
- Cut chicken into as evenly sized pieces as possible for even cooking and the best results.
- Enhance the dish with a cheesy finish. Add some freshly grated Mozzarella or Parmesan to the top.
More Easy One Pot Meals
- One Pot Beef Stroganoff
- One Pan Taco Mac & Cheese
- One Pot Cajun Sausage and Rice
- One Pot Pizza Pasta
- Easy One Pot Ham Fried Rice
- One Pot Creamy Tomato Chicken Pasta
Recipe
One Pot Chicken Cacciatore Pasta
Chicken Cacciatore Pasta has all the classic Italian flavors you love, but instead of hours, it cooks in 30 minutes and all in one pot!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 2 pounds chicken breast cut into 1″ pieces
- 1/2 medium sized onion about 1/2-¾ cup
- 1 red bell pepper cut into 1/4″ strips
- 1 yellow bell pepper cut into 1/4″ strips
- 1 cup sliced mushrooms
- 1-20 ounce can crushed tomatoes
- 2 cups low sodium chicken broth
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon crushed red pepper
- 2 1/2 cup small dry pasta (like penne)
- 1 tablespoon chopped Italian Parsley
- Salt & pepper
Instructions
- Heat a 5 quart (or larger) pot with a little olive oil over medium heat. Add onions and cook for 1-2 minutes, until they begin to soften. Add chicken in a single layer. Season with salt and pepper.
- Brown chicken on all sides (about 3-4 minutes). The chicken does not need to cook through.
- Stir in garlic, peppers and mushrooms and cook for a few minutes, until they start to soften.
- Stir in crushed tomatoes, pasta, chicken broth, oregano, basil and crushed red pepper. Season again lightly with salt and pepper.
- Bring to a boil and reduce heat to medium-low. Cover and cook for about 20 minutes, stirring once to prevent sticking. If the sauce is too thin, remove the lid and turn the heat to medium, stirring occasionally until liquid is reduced. Taste and adjust seasonings if needed.
- Garnish with chopped parsley. Divide into bowls and serve hot.
Notes
Use a nice heavy Dutch oven to retain heat and really let this dish cook up into something special.
Nutrition
Calories: 300kcalCarbohydrates: 24gProtein: 38gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 97mgSodium: 211mgPotassium: 858mgFiber: 2gSugar: 3gVitamin A: 804IUVitamin C: 66mgCalcium: 32mgIron: 2mg
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
The concept is good, but recommend different methodology. Start by pre-heating the oven to 350F and placing a Dutch oven on the cooktop. Rather than chicken breast, use bone-in thighs. Brown the chicken on both sides. Remove from pan and saute the vegetables. Return the chicken, add the liquids, tomatoe, herbs, and penne. Ensure pasta is well immersed in the liquids. Cover the Dutch Oven, put in oven, and roast for 30-35 minutes or until pasta is al dente and quick read thermometer shows chicken at at least 170F.
Thanks for sharing your recipe.
Great recipe! Been trying to find something similar to my moms old one and this hits it on the head! Great job!
That’s awesome Angie!
Some good recipes here. I am the cook in my family and since I work from home, I can get dinner going through the day either by way of my crocpot – Insta-pot or one 5qt ceramic iron pot. I like one pot mix and go dishes like these as they’re easy to put together, set and go. I was searching for a penne pasta chicken cacciatore like the one on this site. I will try it this week.
Thank you Julez!
If I use tomato sauce instead of crushed tomatoes will the sauce reduce?
Probably – but I haven’t personally tried it that way, so I can’t say for sure how it would turn out or how much to use. If you try it, please come back and let us know how it turns out!
When is pasta added or does it cook separately?
The pasta is added at the same time as the broth, crushed tomatoes, etc.