Go Back
spaghetti with cooked skinless chicken breast strips in red tomato sauce with sliced dark olives and small capers in a plain bowl
Andre Lewis

Chicken Puttanesca Pasta

Anchovies melt into the garlic oil before the tomatoes arrive, giving the sauce a savory base without leaving recognizable fish pieces among the noodles. Olives and capers bring enough salt that the chicken only needs a light seasoning. Keep the tomato sauce brisk and fairly loose. The pasta finishes in it for a minute, picking up the red coating while the browned chicken warms through. Slice the olives so their flavor spreads across the bowl instead of landing in only one or two strongly seasoned bites.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry spaghetti
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken breast cut into thin 1/2-inch strips
  • 1/4 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 2 tbsp olive oil divided
  • 3 garlic cloves thinly sliced
  • 3 oil-packed anchovy fillets drained and finely chopped
  • 1/4 tsp crushed red pepper
  • 1 can crushed tomatoes 15 oz
  • 1/3 cup pitted Kalamata olives sliced
  • 1 tbsp capers drained
  • 1/4 cup low-sodium chicken broth

Method
 

  1. Cook spaghetti in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, season chicken with its salt and pepper. Heat 1 tablespoon oil in a large skillet and cook chicken for 5 to 7 minutes until browned and at least 165°F; transfer to a plate.
  3. Lower heat and add remaining oil, garlic, anchovies and crushed red pepper. Stir for 1 minute until the anchovies start dissolving, then add tomatoes, olives, capers and broth.
  4. Simmer for 8 to 10 minutes until slightly thickened. Return chicken and add spaghetti with 1/4 cup reserved pasta water.
  5. Toss over low heat for 1 to 2 minutes until the pasta is tender and the sauce coats the strands, adding more water if needed, then serve.