Italian Chicken Cacciatore Recipe: Homestyle Comfort

Why You’ll Love This this Italian Chicken Cacciatore

This Italian Chicken Cacciatore brings together tender chicken breasts, rich tomatoes, and aromatic herbs in a sauce that’s so good you’ll want to lick the pot clean—though I won’t judge if you actually do.

The recipe transforms simple ingredients like onions, garlic, and red wine into something that smells like you’ve been cooking all day, even though it only takes about an hour from start to finish.

Plus, everything comes together in one pot with pasta, which means fewer dishes to wash and more time to enjoy that second glass of wine you definitely deserve.

Ingredients List

This Italian Chicken Cacciatore comes together with just a handful of pantry staples and fresh ingredients that you can grab at any grocery store.

• 12 ounces linguine
• 1/4 cup olive oil
• 6 boneless skinless chicken breasts
• 2 yellow onions, peeled and crushed
• 1 (1 lb) can tomatoes
• 3/4 cup dry red wine
• 1/4 cup tomato paste
• 1/2 teaspoon rosemary
• 1 teaspoon salt

• 1/4 teaspoon pepper
• Go for lean protein power – Those boneless, skinless chicken breasts keep the dish lighter while still delivering serious protein punch
• Wine wisdom – The red wine adds depth but most of the alcohol cooks off, so you’re left with flavor, not booze
• Tomato benefits – Canned tomatoes are actually nutritional powerhouses, packed with lycopene that’s easier for your body to absorb than fresh
• Herb help – Rosemary isn’t just aromatic, it’s loaded with antioxidants that make you feel less guilty about that pasta portion
• Olive oil advantage – Sure, it’s still oil, but at least it’s the heart-healthy kind that won’t make your doctor frown

Step by Step Directions



This classic Italian dish transforms simple ingredients into a rich, wine-infused sauce that perfectly coats tender chicken and pasta. For an authentic homemade touch, consider using fresh pasta made with a premium pasta maker to elevate this traditional recipe.

• Heat 1/4 cup olive oil in a large pot over high heat.
• Cook the 6 chicken breasts until browned, then remove from pot and set aside.
• Add the 2 peeled and crushed yellow onions to the same pot and cook for 5 minutes.
• Add garlic and cook for an additional 4 minutes.
• Add the 1 lb can of tomatoes, breaking up any large clumps with a spoon.
• In a small bowl, mix together 3/4 cup dry red wine, 1/4 cup tomato paste, and 1/2 teaspoon rosemary.
• Add the wine mixture to the pot and stir to combine.
• Return the browned chicken to the pot.
• Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Reduce heat and simmer for 45 minutes.
• While the sauce simmers, cook 12 ounces linguine according to package directions.
• Drain the pasta and toss with the chicken and sauce before serving.

Substitutions and Variations

• Heat things up – A pinch of red pepper flakes or a diced jalapeño transforms this into something with a little kick.

Because sometimes mild-mannered chicken needs a personality boost.

• Tomato options – Crushed tomatoes, diced tomatoes, or even marinara sauce can substitute for whole canned tomatoes.

Fresh tomatoes work too, but you’ll need about 2 pounds and they should be really ripe.

Additional Things to Serve With This Dish

This hearty Italian dish practically begs for some equally satisfying sides to round out the meal.

• Crusty bread – Because to be frank, you’re going to want something to soak up every last drop of that tomato-wine sauce. A warm baguette or some rustic Italian bread does the trick perfectly.
• Simple green salad – Something light and fresh cuts through all that rich, saucy goodness. Just mixed greens with a basic vinaigrette, maybe some shaved parmesan if you’re feeling fancy.
• Roasted vegetables – Zucchini, bell peppers, or eggplant tossed with olive oil and herbs complement the Italian flavors without competing for attention.
• Garlic bread – I mean, if you’re already going full Italian comfort food, why not lean into it completely?
• Caesar salad – The crisp romaine and tangy dressing provide a nice contrast to the tender chicken and pasta.
• Steamed broccoli – Sometimes you just need something green on the plate to make yourself feel better about eating a bowl of pasta, and that’s perfectly fine.

Cooking Tips & Tricks (Chef’s Notes)

After making this dish more times than I care to admit, I’ve picked up a few tricks that’ll save you from the same kitchen mishaps I’ve stumbled through.

• Don’t crowd the chicken – If your pot looks like a chicken breast parking lot, work in batches. Crowded chicken steams instead of browning, and you’ll miss out on all those beautiful caramelized bits that make the sauce sing.
• Let the wine do its thing – When you add that red wine, let it bubble and reduce for a minute or two before moving on. You want the alcohol to cook off and the flavors to concentrate, not just dilute your beautiful tomato base.
• Crush those canned tomatoes by hand – Sure, you could use a spoon, but squishing them with your fingers breaks them into perfect irregular chunks. Plus, it’s oddly therapeutic after a long day.
• Save some pasta water – Before you drain that linguine, grab a cup of the starchy cooking water. If your sauce looks too thick when you’re tossing everything together, a splash of pasta water loosens things up like magic.
• Taste and adjust at the end – That simmering time can concentrate flavors in unexpected ways. A pinch more salt, a crack of fresh pepper, maybe even a tiny splash more wine if you’re feeling rebellious.
• Let it rest for five minutes – I know, I know, you’re hungry. But letting the dish sit off the heat for just a few minutes lets all those flavors settle in together like old friends.

Nutritional Facts

This hearty Italian classic delivers substantial protein while keeping things reasonably balanced:

• Calories: 485 per serving
• Protein: 38g (excellent source from chicken breast)
• Carbohydrates: 48g (primarily from linguine pasta)
• Fat: 12g (mostly from heart-healthy olive oil)
• Fiber: 3g (from tomatoes and pasta)
• Sodium: 650mg (watch portion sizes if monitoring salt intake)
• Iron: 15% daily value (boosted by tomatoes and pasta)
• Vitamin C: 25% daily value (thanks to those canned tomatoes)
• Potassium: 720mg (great for heart health)
• Calcium: 8% daily value
• Cholesterol: 95mg (all from chicken)
• Saturated Fat: 2.5g (relatively low)

The lean chicken breast keeps this dish protein-rich without excess saturated fat, while the tomato-based sauce provides antioxidants like lycopene. Using whole wheat linguine instead of regular pasta would bump up the fiber content considerably.

Fun “Did You Know?”

While “cacciatore” literally means “hunter” in Italian, this beloved dish didn’t originate from actual hunting expeditions but rather from clever Italian home cooks who wanted to create something rustic and satisfying with everyday ingredients.

I find it fascinating that each Italian region has its own cacciatore variation—some use bell peppers, others add mushrooms or olives.

The cooking method we understand today actually mimics how hunters would’ve prepared game over open fires, braising meat slowly with whatever vegetables they’d foraged.

It’s fundamentally Italy’s version of comfort food that transforms simple pantry staples into something extraordinary.