Print Recipe
3.05 from 45 votes

Chicken Puttanesca Pasta

Course: Main Course, dinner, entree
Keyword: recipes
Nutrition Benefit: better sleep
Meal: dinner
Servings: 4
Calories: 508kcal


  • 8 ounces uncooked pasta long noodles preferred – spaghetti, fettuccini, or linguine
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breast or chicken cut of choice
  • 1/4 teaspoon each kosher salt & black pepper
  • 1 cup red onion diced
  • 2 tablespoons garlic minced
  • 1 cup red bell pepper diced
  • 1 teaspoon Italian herbs
  • 1 – 14.5 ounce can - crushed tomatoes petite diced will work
  • 2 pinches red chili flakes or more to taste
  • 1 tablespoon capers or more to taste
  • 3 tablespoons kalamata olives sliced
  • 1/4 cup fresh Italian parsley or to taste, roughly chopped


  • Cook pasta according to package directions; drain and set aside. This can be done in advance or when the chicken and sauce is ready.
  • Season chicken with salt and black pepper. Heat a large heavy-bottomed pot on medium-high heat; add oil or ghee and seasoned chicken. Cook until one side of the chicken starts to brown, about 2 minutes.
  • Flip chicken and add onions. Stir and continue cooking until onions start to soften, about 1 minute.
  • Add garlic, red bell pepper and Italian herbs. Stir. Continue cooking until peppers start to become tender, about 2 minutes. Deglaze pan as needed with a few tablespoons of water.
  • Add crushed tomatoes and stir well. Reduce heat to low, cover, and simmer for 20 minutes or until chicken easily separates.
  • Stir in capers and olives and remove from heat.
  • Top pasta with sauce and chicken and garnish with parsley.


Calories: 508kcal | Carbohydrates: 48g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 645mg | Potassium: 1007mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1704IU | Vitamin C: 68mg | Calcium: 77mg | Iron: 2mg