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Chicken cacciatore is a hallmark of Italian-American cuisine. In this recipe, we’re tossing thick fettuccine with perfect bites of crispy-skinned chicken. As for the sauce itself, we’re staying true to the classic ingredients—crushed tomatoes, sautéed mushrooms, garlic and a pinch of hot red pepper flakes. Topped off with a sprinkling of Parmesan, this dish is delicious comfort food with a sophisticated touch. (And we’re sending you enough for leftovers!)

Ethan Mick

with Fettuccine Pasta & Mushrooms

Chicken Cacciatore

Boneless, Skin-On Chicken Breasts

Fettuccine Pasta

15-Ounce Can Crushed Tomatoes

White Mushrooms

Garlic

Grated Parmesan Cheese

Butter

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) Cut the mushrooms into bite-sized pieces. [Peel and mince the garlic.](#)

Prepare the ingredients:

Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with foil, 4 to 6 minutes per side, or until golden brown and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Chop the cooked chicken into bite-sized pieces.

Cook & chop the chicken:

Heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Add the **mushrooms** and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and crispy. Add the **garlic** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the **crushed tomatoes** and **½ cup of water**; season with salt and pepper. Simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Turn off the heat.

Make the sauce:

While the sauce simmers, [add the **pasta** to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite).](#) Reserving **½ cup of the pasta cooking water**, drain thoroughly and rinse under warm water to prevent sticking.

Cook the pasta:

Add the **chopped chicken**, **cooked pasta**, **butter** and **half the reserved pasta cooking water** to the pan of sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) [Season with salt and pepper to taste.](#)

Finish the cacciatore:

Divide **⅔ of the finished cacciatore** between 2 dishes (you will have extra cacciatore). Garnish with the **cheese**. Enjoy!