Chicken Cacciatore Pasta

Ingredients

• 2 pieces Chicken Breast (Butterflied, about 1.5 lb total)
• 1 tsp Salt (Kosher or sea salt)
• 1/2 tsp Black Pepper (Freshly ground)
• 1 tsp Dried Oregano
• 2 tbsp All-Purpose Flour (For light coating)
• 2 tbsp Avocado Oil (High‑heat oil)
• 1 tbsp Unsalted Butter (Cut into cubes)
• 8 oz White Button Mushrooms (Sliced)
• 1 medium Yellow Onion (Diced)
• 3 cloves Garlic (Minced)
• 1 medium Red Bell Pepper (Diced)
• 1/4 tsp Red Pepper Flakes (Optional for heat)
• 1 cube Chicken Bouillon (Or 1 tsp powder)
• 1 tbsp Apple Cider Vinegar
• 28 oz Canned Crushed Tomatoes (No added salt)
• 1 cup Chicken Broth (Low‑sodium; can use water)
• 2 pieces Bay Leaves
• 1 tbsp Capers (Rinsed)
• 12 oz Spaghetti (Dry, can substitute linguine)
• 1 handful Fresh Basil (Torn for garnish)

Instructions

1. Butterfly and Season Chicken

   Place each chicken breast on a cutting board, slice horizontally to create a thinner piece, then season both sides with salt, pepper, and dried oregano. Rub the seasoning into the meat.

   Time: PT5M

2. Flour Coat

   Sprinkle the all‑purpose flour over the seasoned chicken and turn to coat all sides evenly. Shake off excess flour.

   Time: PT2M

3. Sear Chicken

   Heat the skillet over medium‑high, add avocado oil and butter. Once foamy, add the chicken breasts and fry 4 minutes per side until a deep golden crust forms.

   Time: PT8M

   Temperature: Medium‑high

4. Rest Chicken

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT1M

5. Sauté Mushrooms

   In the same skillet, add a splash more avocado oil if needed and sauté sliced mushrooms with a pinch of salt until they release moisture and turn golden.

   Time: PT3M

   Temperature: Medium

6. Remove Mushrooms

   Transfer the cooked mushrooms to the plate with the chicken.

   Time: PT1M

7. Sauté Aromatics

   Add diced onion, minced garlic, and red bell pepper to the skillet. Cook, stirring, until the onion becomes translucent and the peppers soften.

   Time: PT5M

   Temperature: Medium

8. Add Seasonings & Deglaze

   Stir in red pepper flakes, crumble the chicken bouillon, then pour in apple cider vinegar to deglaze, scraping the pan.

   Time: PT2M

   Temperature: Medium

9. Build the Sauce

   Add the crushed tomatoes, chicken broth (or water), and bay leaves. Return the seared chicken (and any accumulated juices) to the pan.

   Time: PT2M

10. Simmer

    Reduce heat to low, cover partially, and let the chicken simmer in the sauce for about 20 minutes until cooked through and tender.

    Time: PT20M

    Temperature: Low simmer

11. Finish Sauce

    Remove the chicken pieces, stir in rinsed capers, then set chicken aside again.

    Time: PT2M

12. Cook Spaghetti

    Bring a large pot of salted water to a rolling boil, add the spaghetti, and cook according to package directions until al dente.

    Time: PT10M

    Temperature: 212°F

13. Combine & Serve

    Drain the pasta, return it to the pot, and toss with the sauce. Slice the chicken, return it to the pan, add the sautéed mushrooms, and mix gently. Garnish with torn fresh basil and serve immediately.

    Time: PT3M

Nutrition Facts

Calories

550

Protein

35g

Carbohydrates

65g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Dried Oregano: Italian seasoning
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Avocado Oil: Olive oil, vegetable oil
• Instead of Unsalted Butter: Margarine, additional oil
• Instead of White Button Mushrooms: Cremini mushrooms, Portobello strips
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Chicken Bouillon: Vegetable bouillon
• Instead of Apple Cider Vinegar: Red wine vinegar
• Instead of Canned Crushed Tomatoes: Fresh diced tomatoes (2 cups)
• Instead of Chicken Broth: Vegetable broth, water with extra bouillon
• Instead of Capers: Green olives, chopped
• Instead of Spaghetti: Gluten‑free spaghetti
• Instead of Fresh Basil: Parsley

Equipment Needed

• Large Skillet
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Large Pot
• Colander
• Wooden Spoon
• Tongs
• Serving Plate

Critical Steps — Do Not Skip

• Sear chicken until a deep golden crust forms
• Simmer the chicken in the tomato sauce for 20 minutes
• Cook spaghetti al dente
• Toss pasta with sauce and chicken quickly to coat evenly

Chef Tips from the Video

• Use a mix of avocado oil and butter for a buttery flavor with a higher smoke point.
• Rinse capers before adding to avoid excess saltiness.
• Add a pinch of sugar if the tomatoes are too acidic.

Troubleshooting

Storage

Refrigerator: Store sauce and cooked chicken separately in airtight containers for up to 3 days.

Freezer: Freeze sauce (without pasta) for up to 2 months; reheat and combine with freshly cooked pasta.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cacciatore sauce a day ahead; reheat gently and add fresh pasta when ready to serve.
• Cook and slice the chicken earlier; store in the fridge and add to the sauce just before serving.

Frequently Asked Questions