Jamie Oliver Chicken Tomato Pasta

Jamie Oliver Chicken Tomato Pasta (also called Chicken Cacciatore) is made with chicken thighs, oyster mushrooms, chestnut mushrooms, smoked pancetta, anchovy fillets, jarred red peppers, black olives, garlic, red chili, Chianti wine, passata, and fresh basil. This easy Chicken Tomato Pasta recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 4 people.

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🧡 Why You’ll Love This Chicken Tomato Pasta Recipe:

Full of Flavor: This recipe mixes tasty chicken, mushrooms, and pancetta with a fresh tomato sauce.
Simple to Make: The steps are easy and the ingredients are common, great for any cook.
Healthy Choice: Using whole-wheat pasta and fresh items makes this dish yummy and good for you.
Flexible Recipe: You can change the recipe to fit your taste, like adding more passata or skipping the wine.
Impressive but Easy: This dish looks fancy and tastes great, but it’s easy to make for a weeknight dinner.

🍗 Jamie Oliver Chicken Tomato Pasta Ingredients

For The Chicken And Sauce:

4 skinless and boneless chicken thighs (to serve 4 people; you can use 6 thighs if you like)
2 tablespoons olive oil
125g (4.4 oz) oyster mushrooms, torn
125g (4.4 oz) chestnut mushrooms, roughly chopped
4 rashers of smoked pancetta, finely sliced
2 sprigs of rosemary (optional)
2 anchovy fillets, finely chopped (or use salt to season)
2 jarred red peppers (in oil, not brine or vinegar), torn
A small handful of pitted black olives squashed
2 cloves garlic, crushed
1 fresh red chili, finely sliced
60ml (1/4 cup) Chianti wine (optional)
700g (24.7 oz) passata (use 400g if you like)
1 small bunch of fresh basil, torn

For The Pasta:

320g (11.3 oz) dried whole-wheat spaghetti (or regular spaghetti if you prefer)
Freshly grated Parmesan cheese, for sprinkling

🍝 How To Make Jamie Oliver Chicken Tomato Pasta

Prepare the Chicken and Sauce: Cut the chicken into 2.5 cm (1 inch) chunks. Put them into a large frying pan with 2 tablespoons of olive oil and a pinch of salt and pepper. Fry until the chicken is browned.
Cook the Vegetables and Pancetta: Roughly chop the chestnut mushrooms and tear the oyster mushrooms. Finely slice the pancetta. Add the mushrooms, pancetta, rosemary leaves (if using), anchovies, and torn peppers to the pan with the chicken. Squash and add the olives. Turn the heat up to medium-high and toss everything regularly until it’s golden.
Cook the Pasta: Put the pasta into a large pan, cover it with boiling salted water, and cook according to the packet instructions.
Add Flavorings and Sauce: Crush the garlic through a garlic crusher into the chicken pan. Finely slice and add the chili. Pour in the wine (if using), and the passata (use 400g if you prefer). Season to taste. Tear and stir in some basil leaves.
Combine and Serve: Finely grate the Parmesan. Drain the pasta, reserving half a cup of the starchy cooking water. Put the pasta onto a platter and spoon over the sauce. Scatter with the remaining basil leaves and the grated Parmesan. Toss everything together, loosening it with a splash of the cooking water if needed.

💭 Recipe Tips:

Don’t Skip the Anchovies: Anchovies melt into the sauce and add a special flavor that you can’t get with just salt.
Cook Pasta Al Dente: Cook the pasta until it’s firm to the bite. Overcooked pasta can get mushy when mixed with the sauce.
Save Pasta Water: Save half a cup of the pasta cooking water before you drain it. This water helps make the sauce thick and stick to the pasta.
Add Basil Last: Add fresh basil to the sauce at the end. This keeps the basil’s flavor bright and fresh, making your dish smell and taste great.

🥗 What To Serve With Chicken Tomato Pasta ?

Jamie Oliver Chicken Tomato Pasta goes well with a fresh green salad, garlic bread, roasted vegetables, and a glass of white wine. It can also be served with bruschetta, marinated olives, steamed broccoli, and a Caprese salad for a full and tasty meal.

🎚 How To Store Leftovers Chicken Tomato Pasta?

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Place the pasta in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

🥵 How To Reheat Leftovers Chicken Tomato Pasta?

In The Oven: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warm.
In The Microwave: Place the pasta in a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through.
On The Stove: Heat the pasta in a pan over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if needed to prevent sticking.

FAQ’S

Can I Use Chicken Breasts Instead Of Thighs?

Yes, you can use chicken breasts, but chicken thighs are more flavorful and tender. If using breasts, be careful not to overcook them as they can dry out.

What Can I Use If I Don’t Have Chianti Wine?

You can skip the wine altogether or use any red wine you have on hand. Alternatively, a splash of chicken broth or water can also work.

Is There A Substitute For Anchovy Fillets?

If you don’t like or have anchovy fillets, you can use a pinch of salt or a bit of fish sauce for a similar umami flavor.

How Can I Make The Sauce Thicker Or Thinner?

To make the sauce thicker, let it simmer longer to reduce. To make it thinner, add a bit more passata, water, or broth until you reach your desired consistency.