Dinner in less than 30 minutes never tasted so good. This easy one pot chicken cacciatore tortellini pasta is saucy, packed with authentic Italian flavors and cleanup is a snap!
The chopped chicken, red peppers, capers, olives, tomato sauce and tortellini pasta are all cooked in one-pot on the stovetop for a speedy weeknight dinner. Just like our shrimp and sausage pasta, it’s hearty, rustic and leftovers taste even better the next day.
Jump to:
- Traditional Vs One Pot Wonder
- Ingredients and Substitutions
- How to make Stovetop Chicken Cacciatore Pasta
- Recipe Tips: One Pot Tortellini
- What to Serve with Chicken Cacciatore?
- Storage and Reheating
- Frequent Asked Questions (FAQ’s)
- More Quick and Easy Pasta Recipes
- One Pot Chicken Cacciatore Tortellini Pasta
Traditional Vs One Pot Wonder
If you have ever made traditional bone in Chicken Cacciatore, there are a lot of steps. First, there is the messy procedure of dredging the chicken in flour and searing the chicken in batches. Then, you make the sauce and simmer it on the stovetop for upwards of 40 minutes. On top of that, you must dirty a second pot to make the pasta or rice on the side. Don’t get us wrong, we adored this when mom made it. However, due to the time restraints, it’s probably best for a laid-back weekend meal.
Instead, welcome the one pot wonder! With this quick and easy chicken cacciatore pasta, everything goes in one pot, even the tortellini. Its ready in half of the time. Every saucy bite of tender chicken with the pasta tastes just like traditional cacciatore but without all the fuss and mess. So let's get to it!
Ingredients and Substitutions
Main Ingredients
Chicken – boneless and skinless chicken breasts. You can also use chicken tenderloins or thighs without the bones or skin. If you need a vegetarian or vegan option, substitute the chicken with your favorite mushrooms or eggplant.
Tortellini are small squares of pasta that are stuffed and rolled into rings. Tortelloni are the same shape but just a bit larger in size. Their fun and unique shape is perfect for sausage tortellini soup and charucuterie skewers.
It makes them easy to eat and it also grabs on to that delicious briny tomato sauce. We used a dried shelf stable mushroom and cheese tortelloni – 8.8-ounce package that takes 8 minutes to cook.
Now this is where you can have a little fun and use the brand of tortellini that you like best. There are many gluten-free options on the market.
In addition, Manini’s makes a dairy free and gluten free tortelloni so everyone can enjoy this easy chicken cacciatore pasta recipe. The main difference is the time needed to cook and we will talk more about that down below.
Sauces and Aromatics
Chicken broth – for the pasta to cook in. We like to use homemade or low sodium chicken broth. Use gluten-free broth if required. If desired, you can substitute 1 cup of the chicken broth with a dry white or red wine to deglaze the pan. We used all chicken broth to keep the recipe simple.
Aromatics – garlic, onion, Italian seasoning, red chili flakes. If you do not have an Italian blend seasoning, try a little sprinkle of basil, oregano, or thyme. We are all about using the pantry staples to make do with what you have on hand.
Tomato Marinara Sauce – Use your favorite jarred or homemade spaghetti sauce. This is a time saver.
Red Bell Pepper – traditional ingredient in chicken cacciatore. Feel free to exchange with mini peppers or other colored bell peppers.
Capers and Kalamata Olives– adds a delicious briny flavor to the tortellini pasta recipe. If you do not have any or like the flavor, simply omit this ingredient.
Spinach – optional but trying to get some extra veggies into the family.
How to make Stovetop Chicken Cacciatore Pasta
- In a large pot, sauté onions in olive oil until lightly softened.
- Add in the chopped chicken, Italian seasoning, garlic, red pepper flakes and salt and pepper to taste and cook until the chicken is almost cooked through.
- Next add chopped red bell peppers, tomato sauce puree, 2 cups chicken broth and cook over medium-high heat for 10 minutes.
- Then add capers, kalamata olives and tortellini or tortelloni pasta and ½ cup extra chicken broth to the pot. Cover and cook according to the directions on your tortellini package – stirring occasionally to prevent sticking.
- Remove the lid from the pot and turn off the burner on the stove, add in fresh spinach and stir.
- Garnish with parmesan cheese or enjoy plain.
Recipe Tips: One Pot Tortellini
- You need at least 5.5-quart (5.2 liter) large pot with lid to cook the pasta. We used a Dutch oven.
- Feel free to substitute 1 cup of the chicken broth with a dry white to deglaze the pan. A little wine for the chef and a little for the dish. We are all about that!
- If your tomato marinara sauce is sour, we like to add a teaspoon of sugar or sugar alternative to balance the flavors.
- Try adding a tablespoon of aged balsamic vinegar when you add the tomatoes for a complex delicious flavor. Optional but delicious.
- If you choose to use tinned tomatoes vs jarred tomato sauce, it will need to cook down a few minutes longer to get rid of that tinny taste before adding the pasta.
- Don’t throw the box or bag your tortellini or tortelloni came in. After you add the pasta to the pot, you will follow the cook time on the package. Every pasta cook time is a little different. The time needed to cook our tortelloni was 8 minutes. However, small tortellini pasta will take much less time to cook. Don’t overcook the pasta!
- Prevent sticking by stirring the chicken cacciatore tortellini pasta occasionally.
What to Serve with Chicken Cacciatore?
Salads: One of our favorite sides with pasta is a light and refreshing garden tossed salad with our easy lemon balsamic vinaigrette. At the end of summer, we like a Mediterranean bean salad and in the fall a kale salad.
Veggies: In the spring we enjoy grilled asparagus, summer zucchini and squash but in the fall and winter nothing beats our roasted fennel and carrots.
Dessert: Don’t forget our easy make ahead eggless tiramisu.
Storage and Reheating
Our favorite part are the chicken cacciatore pasta leftovers! We hope you have some too as the flavors are even better the next day. You can keep leftovers in a covered container in the refrigerator for up to 3 days or freeze for up to 3 months.
To reheat, add the leftovers to a skillet with about a ¼ cup of chicken broth or water to get it moving in the pan. Gently heat and stir over medium heat until warm and toasty all the way through.
Alternatively, you can place the amount needed in a microwave safe bowl, along with a few drops of water and place a paper towel or cover on top to prevent splattering. Heat in the microwave for 1 to 1.5 minutes. Stir midway to make sure it is heated all the way through.
Frequent Asked Questions (FAQ’s)
The ratio for liquid to pasta depends on 3 factors: type of pasta, pot size and amount of other ingredients and liquid additions. For example, to cook 8.5 ounces of tortellini pasta, 1.5 pounds of chicken and 1.5 cups of veggies and aromatics, we used 2.5 cups of chicken broth plus 14 ounces of tomato sauce for a total of 4.25 cups liquid ingredients.
You can make your own with a mixture of dried oregano, basil, thyme, and rosemary. For this one pot chicken cacciatore tortellini pasta, Italian seasoning is not a requirement. However, a little sprinkle of either basil or oregano would bring all the flavors together.
Chicken cacciatore is a rustic Italian recipe. The word "Cacciatore" means hunter in Italian. This dish was traditionally made with chicken braised with wine and a few herbs by the hunters in the forest. Tomatoes were not used back then. As you could imagine, that would have been a tad bit messy to haul around in your rucksack in the middle of the hunting season.
More Quick and Easy Pasta Recipes
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One Pot Chicken Cacciatore Tortellini Pasta
Equipment
- large pot with lid 5.5 quart (5.2 liters) - we used a Dutch oven pot
Ingredients
- 2 tablespoons olive oil
- 1 small onion
peeled and chopped - 1.5 pounds chicken breast (24 ounces) boneless, skinless chopped into 1 inch cubes. You can also use boneless, skinless chicken tenderloins or thighs.
- 2 teaspoons Italian seasoning dried
- 3 cloves garlic
peeled and chopped or sliced thinly - ½ teaspoon red pepper flakes dried, crushed (optional or to taste)
- salt and pepper
to taste - 1 medium red bell pepper
fresh, seeds removed and chopped - 1 and ¾ cups tomato marinara sauce (14 ounces) jarred (use your favorite spaghetti sauce)
- 2.5 cups chicken broth
reduced sodium and gluten-free if needed - 3 tablespoons capers
- ½ cup kalamata olives pitted
- 8 to 9 ounces tortellini or tortelloni (use your favorite type - ours was mushroom) Can also use gluten-free tortellini.
- 2 cups spinach fresh (optional)
- Parmesan cheese optional for serving
Instructions
- In a large pot (at least 5.5 quarts), add olive oil and chopped onion. Sauté over medium heat until slightly softened and aromatic.
- Next, add the chopped chicken, Italian seasoning, garlic, red pepper flakes and salt and pepper to the pot with the onions. Sauté and stir until the chicken is almost cooked through –approximately 3 to 4 minutes.
- Add chopped red bell peppers, jarred tomato marinara sauce, "2 cups" chicken broth (reserve ½ cup for later) and cook over medium-high heat for 5-8 minutes until bubbly. Cover and stir occasionally to prevent sticking.
- Then add capers, kalamata olives and tortellini or tortelloni pasta and ½ cup extra chicken broth to the pot. Cover and cook according to the directions on your tortellini package. Stir occasionally to prevent sticking. Our pasta was cooked in 8 minutes. Adjust seasoning as needed. If your marinara sauce is too tart, add 1 teaspoon of sugar to balance the flavors.
- Remove the lid from the pot and turn off the burner on the stove, add in fresh spinach and stir. Sauce will thicken upon sitting.
- Garnish with parmesan cheese or enjoy plain with a drizzle of extra virgin (EVOO).
Video
Notes
- You need at least 5.5-quart (5.2 liter) large pot with lid to cook the pasta. We used a Dutch oven.
- Feel free to substitute 1 cup of the chicken broth with a dry white to deglaze the pan.
- If your tomato marinara sauce is sour, we like to add a teaspoon of sugar or sugar alternative to balance the flavors.
- Try adding a tablespoon of aged balsamic vinegar when you add the tomatoes for a complex delicious flavor. Optional but delicious.
- If you choose to use tinned tomatoes vs jarred tomato sauce, it will need to cook down a few minutes longer (10-15 minutes) to get rid of that tinny taste BEFORE adding the pasta.
- Don’t throw the box or bag your tortellini or tortelloni came in. After you add the pasta to the pot, you will follow the cook time on the package. Every pasta cook time is a little different. The time need to cook our tortelloni was 8 minutes. However, small tortellini pasta will take much less time to cook. Don’t overcook the pasta!
- Prevent sticking by stirring the chicken cacciatore tortellini pasta occasionally.
- Sauce will thicken upon sitting.
Hannah says
What a stunning way to dress up tortellini! I bet this would be fantastic even with plain pasta.
Heidi says
You've made this dish so easy to prepare and I love the flavors. Your seasoning blend is absolutely perfect, and I really liked your idea to try substituting chicken thighs!
HWC Magazine says
Thank you Heidi! Boneless, skinless chicken thighs are really delicious and tender in this chicken cacciatore pasta.
Michelle says
So comforting and delicious, especially on a cold rainy day like today! The added chicken really makes this dish so hearty and filling 🙂 Save me a bowl please!
HWC Magazine says
One huge bowl coming right up Michelle! One pot tortellini is just what we crave on a cold and rainy day. Warms you right up from the inside - out!
Eha says
Well, I knew I had been following that recipe of yours a very, very long time - I had scribbled it onto a recipe card which is VERY grubby ! Six years ! Cannot believe it !!! Still love it, still make it when I can pull myself away from the Korean and Vietnamese - big here at the moment ! Oh, quite a few 'smartypants' are promulgating Bhutanese now ! Actually very good dishes, as are the ones I am testing out of Myanmar (am trying not to think of politics !) . . . but back to Italy and next week . . . hugs !!!
Raul says
This is a old standby dish for me. nice take on it.
HWC Magazine says
Thank you Raul. Rustic chicken cacciatore is one of our family favorites. Making it gluten-free just keeps it so everyone can enjoy it.
Clyde says
Generally we prefer dark meat on the bone but do love how quick and easy this recipe is with chicken tenderloins instead.
HWC Magazine says
Thanks so much Clyde. This rustic chicken cacciatore is delicious with both chicken breasts, tenderloins or the dark meat on the bone. The only difference is that you will have to cook the chicken for about 8-10 minutes longer or until the juices run clear, if cooking chicken on the bone. Stay well and take care
Ken says
Looks like an easy way to prepare this
HWC Magazine says
Thank you. One of our tried and true easy recipe. hope you give it a try soon.
Jane Saunders says
I'm so with you on how I like to buy my chicken. I'm a bit fussy when it comes to bone and skin, so always get perfectly prepared fillets from my butcher. I'm such a wimp in that department.
However, I do enjoy a good cacciatore and I found this recipe delicious. Just the right amount of garlic and wine. And the capers! They were a new addition to me, but they worked wonders.
HWC Magazine says
Thank you Jane. Just a little bit of capers adds that delicious briny saltiness to this iconic recipe. However, if you have picky kids, just leave them out. Wishing you a super weekend ahead.
Dee says
Hi. Possibly a dumb question but for the wine, does 3/4 refer to pint measurement, 3/4 cups or of the bottle?
Healthy World Cuisine says
Hello Dee, thanks for letting me know that I forgot to add the measurement on the wine and I have updated the recipe accordingly. 3/4 cups is the measurement for the wine in the Rustic Chicken Cacciatore dish and the rest of the bottle is for the cook. Wishing you a super weekend!
Dee says
Oh phewee! I measured 3/4 of a pint and after much deliberation went with cup measurements.
I made if for lunch today and everyone really enjoyed it, even my 5 and 3 year old. My only mistake was I didn't use quite enough black pepper. Thanks for a great recipe, have a great week-end.
Healthy World Cuisine says
Dear Dee, I am delighted to hear that your family enjoyed the recipe. Wishing you a safe holiday!
Dee says
I thought I had replied but not so, sorry. Thanks for the confirmation. It was lovely and everyone loved it.
Anna @ shenANNAgans says
Chicken cacciatore .... Ahhhh the memories. As an apprentice chef I worked at a Convention Centre where we served up to 2500 people for luncheons, this dish was by far the most popular. I reckon I have made at least a tonne of it in my time. So while I love your rustic version and think it is a delicious feed, I just dont make it these days. BUT.... if you want to prepare it for me, more than happy to munch away on it. Mmmmm!
Jim says
Bobbi,
Another wonderful recipe!!! Simple to assemble and just loaded with great flavors. It also solved the problem of, what to do with the basil plant that my wife was growing in our kitchen window. Thanks for another great recipe!
Healthy World Cuisine says
Thank you Jim and a very Happy Fathers's Day to you!!! Thanks so much for sending on your photo of the dish. I will be sharing that on Facebook shortly. I know exactly what you mean about your basil plant. A few weeks ago I accidentally over-harvested my basil plant making some pesto and I thought that was the end of her (my basil plant). She (my basil plant) was looking sickly and then she started sprouting all over the place and she turned into a huge plant with loads of gorgeous basil leaves. Now, I have plenty of fresh leaves to make a rustic chicken cacciatore. Take Care
GiGi Eats Celebrities says
I remember the 1st time I ever had chicken cacciatore! Ever since I have been dreaming about it!