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.
Gerlinde says
I had a friend that always used to make chicken cacciatore when she invented us for dinner. Your version looks so much better . I have some organic chicken tenderloins in the freezer and I love to try your recipe.
Healthy World Cuisine says
Thank you Gerlinde, have a super weekend!
Tandy | Lavender and Lime says
Hunter chicken is one of my favourite dinners for home. Luckily we have a chicken farm up the road from us and I can buy what I need, without having to watch the slaughter process.
Healthy World Cuisine says
Good for you Tandy, fresh and delicious and so easy you could make it whilst out on a hunt!
Dawn says
Yes, I am definitely adding this to my list - looks wonderful!!
Healthy World Cuisine says
This is a great week day meal and also it freezes well too, so you could make once and eat twice. Love that working mom's strategy! 🙂
Eha says
I just love the word 'rustic' as besides sounding homely and comforting, it somehow allows you 'to get away' with cooking spontaneously from your heart! Yes I too remember this being a staple meal in the 70s and 80s and have made 'variations' since but must copy yours next time around . . . do love the flavours 🙂 !
Healthy World Cuisine says
There is nothing like a good old retro meal to make you feel like your have just been hugged by your grandmother. I remember when my mom used to make this but for some reason it seemed to take for ages. This lovely aroma would fill the whole house and it made everyone hungry while we were waiting to eat. Ahhh, food memories! Hope you are doing well Eha!
wok with ray says
Chicken Cacciatore is one of my favortie Italian dish. Yours looks very inviting and flavorful.
Healthy World Cuisine says
Thank you Ray!
Raymund says
Look at all that tomatoey goodness, I wanna dunk any bread I can on those. Mmmmmmmm
Robyn says
Oh my, these pics have me drooling, Bobbi! And if you're adopting, I'm in line as well! I have all the ingredients for this dish so I'll have to make it tomorrow. Everything you make is so flavorful and special! I pinned that big pic in the pan before I even got through the post, lol. Fabulous! Sharing all over 🙂
Healthy World Cuisine says
Thank you Robyn! Sure come on over I am sure you will not be able to compete with my hungry teenagers appetites. My only suggestion is to grab your portion before it leaves the kitchen as once it is set on the kitchen table you are going to have to fight for your portion... LOL Boys!!! Thanks for sharing
allthatsjas says
Will you please adopt me? Maybe as your second mom, because I'm older than you to be your child. Pretty please? This looks divine and your photos make me wanna lick my screen. Have a fabulous day, my friend!
Healthy World Cuisine says
Sure Jas we can do a swap. I will take you in and you can have a couple of hungry teenagers at your place... LOL Have a super weekend!
kitchenriffs says
I can't remember the last time I had this dish! Chicken Cacciatore used to be a staple in my youth, but its popularity seemed to have faded sometime during the 80s. Time to bring it back! Such a great dish, and yours looks wonderful. Thanks.
Healthy World Cuisine says
This is a great retro dish. I really do not know why it went out of style as it is a great one-dish little wonder. Have a wonderful weekend John!
The Foodie Affair says
The sauce looks amazing! I know this will be a hit in my house and I can see us all dipping pieces of bread in it too 🙂
Healthy World Cuisine says
Thanks Sandra! This dish just begs to be dipped with some rustic hearty bread.
Monica says
This just looks perfect, that's it! : ) I also enjoy Giada's shows and her recipes...they are not too light but satisfying without going overboard unnecessarily. You did her proud with this. It just looks insanely delicious.
Healthy World Cuisine says
Thanks Monica! Wishing you a super weekend
Kristy says
I would for sure buy the packaged variety too. I don't think I could watch my dinner butchered in front of me. Too close for comfort. Your dish looks delicious and perfect for summer harvest. And I love one pot meals!
Healthy World Cuisine says
Thank you Kristy! The packaged "variety" is a warm welcome compared to the alternative.When the tomatoes are bright and perfect for picking this would be delicious but if you cannot get fresh heirloom tomatoes, a good canned tomato picked at the peak of their freshness from Italy is a great alternative and a pantry item that we generally have around. Have a super weekend!
Jasline @ Foodie Baker says
I made your bacon wrapped sausage stuffed pork tenderloin yesterday and it was superb! But sadly didn't take photo of it because we dig in too fast... and now you are giving me another to-cook recipe! This looks so good, I'll try making it with fresh tomatoes instead!
Healthy World Cuisine says
Hello Jasline I am so glad you gave my bacon wrapped sausage stuffed pork tenderloin and enjoyed it. You just made my day! Using fresh tomatoes would be wonderful. I would score my tomatoes and then blanch them first to remove the skin before adding to the dish so that the sauce maintains it smooth and velvety texture. Take Care
thecompletebook says
Aah yes, one pan wonders are my best. Fabulous flavours here Bam.
Have a super day.
🙂 Mandy xo
Healthy World Cuisine says
Thank you Mandy, I love one-pan little wonders too. Life is just busy so having some less than 30 minute go to meals is so important. Take care 🙂
shashi at runninsrilankan says
BAM - I don't need a taste of this rustic chicken cacciatore to "feel like (I am) in Tuscany overlooking the vineyards eating a marvelous meal that a sweet little Italian grandma made just for" me - I can just look at your pictures and drool through my screen at that juicy chicken to feel this way! This sounds incredibly enticing! So much flavor!
Healthy World Cuisine says
Thanks so much Shashi! I hope one day you really can go to Tuscany and enjoy a little rustic chicken cacciatore with a glass of vino and I am sure it will bring a smile to your face. Happy 2 year blogiversay sweet little lady!