Chicken Cacciatore Caprese Fusilli Pasta

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 1 Hour, 15 Minutes
Total Time:  1 Hour, 30 Minutes


1 lb. Pappardelle’s Caprese Fusilli Blend
6 chicken thighs, deboned and skin removed
1 tsp. salt, plus more to taste
1 tsp. black pepper, plus more to taste
2 Tbsp. extra-virgin olive oil
1 yellow onion, chopped
2 celery ribs, chopped
½ red bell pepper, ribs & seeds removed, chopped
½ green bell pepper, ribs & seeds removed, chopped
8 oz. mushrooms (white or baby bella), cleaned & sliced
3 cloves garlic, minced
1 tsp. oregano
3 sprigs fresh thyme
2 Tbsp. fresh parsley, chopped, plus more for garnish
Crushed red pepper flakes, to taste
1 cup red wine
1 (28-oz.) can crushed tomatoes
Grated Parmesan cheese, to garnish
Fresh basil, to garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside. 
  2. Pat the chicken dry and season with salt & pepper, to taste, on both sides.
  3. In a large pan with a lid, heat olive oil over medium-high heat until shimmering, but not smoking. Add chicken and cook until golden brown, about 4 minutes, then turn over to brown on the other side, about 4 minutes. Remove and set aside on a plate.
  4. In the same pan, add onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, stirring frequently. Add salt, pepper, oregano, thyme, parsley, and red pepper flakes. Cook the vegetables until tender, about 5-6 minutes.
  5. Add red wine and cook for about 5 minutes until the wine has reduced by half, then add the tomatoes. Cook, stirring occasionally, for about 5-10 minutes.
  6. Add the chicken back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook until cooked through, about 30 minutes.
  7. Remove chicken thighs from the pan and shred. Add back to sauce and toss.
  8. Divide the pasta into serving dishes and add chicken & sauce. Garnish with Parmesan and basil. Serve and enjoy!