Giada’s Roman Chicken Pasta

Name: Giada's Roman Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless, skinless chicken thighs (about 1½ pounds), cut into 1-inch pieces; 1 ½ teaspoon kosher salt, divided; 3 tablespoons Giadzy Extra Virgin Olive Oil; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 4 ounces pancetta, diced; 3 cloves garlic, chopped fine; 1 (14-ounce) can Giadzy Red Datterini Tomatoes; 1/2 cup dry white wine; 1 cup chicken stock; 1 teaspoon dried oregano; 2 tablespoons capers; 1 box Giadzy pasta, such as Casarecce; ¼ cup chopped fresh parsley

Giada’s Roman Chicken has been a fan favorite for years, and for good reason: tender chicken simmered with sweet peppers, tomatoes, pancetta, capers, and white wine create an incredibly savory, flavorful sauce.

This version takes everything we love about the original and gives that sauce somewhere even better to go... into a bowl of pasta! Casarecce catches every bit of the rich, briny tomato sauce, turning the beloved classic into a hearty one-pan pasta that might just give the original a run for its money.

Giada's Roman Chicken Pasta

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

4 boneless, skinless chicken thighs (about 1½ pounds), cut into 1-inch pieces
1 ½ teaspoon kosher salt, divided
3 tablespoons Giadzy Extra Virgin Olive Oil

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1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
4 ounces pancetta, diced
3 cloves garlic, chopped fine
1 (14-ounce) can Giadzy Red Datterini Tomatoes

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1/2 cup dry white wine
1 cup chicken stock
1 teaspoon dried oregano
2 tablespoons capers
1 box Giadzy pasta, such as Casarecce

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¼ cup chopped fresh parsley

Instructions

Bring a large pot of generously salted water to a boil. Season the chicken pieces with salt. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook until nicely browned, about 6 to 8 minutes. The chicken doesn't need to be fully cooked yet. Transfer to a plate.
Reduce the heat to medium. Add the pancetta and cook until lightly crisp and the fat has rendered, about 4 to 5 minutes. Add the peppers and cook until softened and beginning to caramelize, about 5 minutes. Stir in the garlic and cook for 30 seconds.
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Add the Datterini tomatoes, chicken stock, oregano, capers, and the remaining ½ teaspoon of salt. Add about a tablespoon of water to the tomato can and swirl it around to release any remaining juices and add to the pan as well. Return the chicken and any accumulated juices to the pan. Simmer gently for about 10-12 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Meanwhile, cook the casarecce until very al dente, about 1-2 minutes shy of package directions. Reserve 1 cup pasta water before draining.
Add the cooked pasta and parsley directly to the skillet. Toss everything together, adding a splash or two of pasta water until the sauce becomes glossy and beautifully coats every piece of pasta. Taste and adjust seasoning with additional salt if needed.