Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary Italian feast! This Pasta with Puttanesca Sauce and Chicken is not just a meal—it's a flavor explosion that combines the bold, tangy essence of traditional puttanesca with tender, juicy chicken. Imagine a dish that brings together the zesty punch of capers, the richness of olives, and the perfect kick of red pepper flakes, all dancing together in a symphony of taste that will make your taste buds sing with delight!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 2 chicken breasts, diced
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup black olives, sliced
- 2 tbsp capers
- 1 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of pasta, 2 diced chicken breasts, 3 tablespoons of olive oil, 2 minced garlic cloves, 1 can (14 oz) of diced tomatoes, 1/4 cup of sliced black olives, 2 tablespoons of capers, 1 teaspoon of red pepper flakes, and salt and pepper to taste. Fresh basil will be used for garnish.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breasts to the skillet and season with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is browned and cooked through. Make sure the internal temperature reaches 165°F (75°C).
- Once the chicken is cooked, add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
- Next, pour in the can of diced tomatoes (with their juices) into the skillet. Stir to combine with the chicken and garlic.
- Add the sliced black olives, capers, and red pepper flakes to the skillet. Stir well to incorporate all the ingredients. Allow the sauce to simmer for about 10-15 minutes, letting the flavors meld together. If the sauce becomes too thick, you can add a splash of water or chicken broth to reach your desired consistency.
- Once the pasta is cooked, drain it and reserve a cup of the pasta cooking water. Add the drained pasta directly to the skillet with the puttanesca sauce. Toss everything together, adding a bit of the reserved pasta water if needed to help the sauce adhere to the pasta.
- Taste and adjust the seasoning with additional salt and pepper if necessary. Remove the skillet from heat.
- To serve, plate the pasta and sauce mixture, garnishing each serving with fresh basil leaves. Enjoy your delicious Pasta with Puttanesca Sauce and Chicken!
Tips
- Salt Your Pasta Water: Always add plenty of salt to your boiling water. It should taste like the sea to properly season your pasta from the inside out.
- Don't Overcook the Chicken: Use a meat thermometer to ensure your chicken reaches exactly 165°F (75°C) for perfect doneness and juiciness.
- Reserve Pasta Water: The starchy pasta water is liquid gold! It helps create a silky sauce and helps the sauce cling to the pasta.
- Fresh Basil is Key: Add fresh basil at the very end to preserve its bright flavor and aromatic qualities.
- Customize Your Heat: Adjust the red pepper flakes to suit your spice tolerance. Start with less and add more if needed.
- Let the Sauce Simmer: Allowing the sauce to simmer helps develop deeper, more complex flavors. Pro Tip: This recipe is incredibly versatile! Feel free to substitute chicken with shrimp or keep it vegetarian by omitting the protein entirely.
Nutrition Facts
Calories: 500kcal
Carbohydrates: 60g
Protein: 30g
Fat: 15g
Saturated Fat: g
Cholesterol: 70mg
