Chicken Puttanesca Spaghetti

Chicken Puttanesca Spaghetti ingredients

• 1.25 lbs boneless, skinless chicken breasts
• 12 oz spaghetti
• 3 tbsp olive oil
• 4 cloves garlic
• 4 anchovy fillets, packed in oil, drained and minced
• 0.5 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 0.5 cup Kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 0.25 cup fresh parsley, chopped
• to taste salt
• to taste black pepper

How to make Chicken Puttanesca Spaghetti

1. Slice the 1.25 lbs boneless, skinless chicken breasts horizontally into 1/2-inch thick cutlets, then season both sides generously with salt and black pepper.
2. Bring a large pot of salted water to a rolling boil. Add the 12 oz spaghetti and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
3. While the pasta cooks, heat 2 tbsp of the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken cutlets and sear for 3-4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same skillet. Add the 4 minced garlic cloves, 4 minced anchovy fillets, and 0.5 tsp red pepper flakes. Sauté for 1-2 minutes, stirring constantly, until the garlic is fragrant and the anchovies have dissolved into the oil.
5. Pour in the 28 oz can of crushed tomatoes, then stir in the 0.5 cup halved Kalamata olives and 2 tbsp drained capers. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook for 10-12 minutes, stirring occasionally, allowing the flavors to meld.
6. Return the cooked chicken to the skillet with the puttanesca sauce, ensuring it's coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to achieve your desired consistency.
7. Add the drained spaghetti directly to the skillet with the chicken and sauce. Toss everything together vigorously, using tongs, until the pasta is well coated with the sauce.
8. Stir in half of the 0.25 cup chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
9. Divide the Chicken Puttanesca Spaghetti among individual plates, garnishing each serving with the remaining fresh parsley. Serve immediately.

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