1. Prep the Chicken

Start by preparing your chicken. If you’re using chicken breasts, you can either leave them whole or cut them into large chunks for quicker cooking. Chicken thighs are a great alternative if you prefer a juicier, richer meat. Pat the chicken dry with a paper towel to ensure it sears well when cooking. Season both sides of the chicken with salt and pepper.

2. Sear the Chicken

Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chicken breasts (or thighs) and sear them for about 4-5 minutes on each side, or until golden brown. Don’t worry if the chicken is not fully cooked through at this stage—it will continue to cook in the sauce later.

Once the chicken is browned, remove it from the skillet and set it aside on a plate. This step helps develop flavor and gives the chicken a nice crust.

3. Sauté the Vegetables

In the same skillet, add the chopped onion and garlic, stirring occasionally until they soften and become fragrant, about 2-3 minutes. Add the diced red and yellow bell peppers and zucchini (if using), and cook for another 4-5 minutes, until the vegetables are tender.

4. Deglaze the Pan

Once the vegetables are softened, pour in the red wine (or chicken broth if you prefer not to use wine) to deglaze the pan. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan—this is where a lot of flavor resides. Let the wine cook for about 2 minutes, allowing it to reduce slightly and concentrate the flavors.

5. Add the Tomatoes and Seasonings

Add the diced tomatoes, tomato paste, dried oregano, basil, thyme, and red pepper flakes (if using) to the skillet. Stir to combine, making sure the tomato paste is fully incorporated. Pour in the chicken broth and balsamic vinegar (if using), then bring the sauce to a simmer.

Taste the sauce and adjust the seasoning with salt and pepper as needed. Let the sauce simmer for about 10 minutes to allow the flavors to develop and the sauce to thicken slightly.

6. Return the Chicken to the Skillet

Once the sauce has simmered and thickened, return the browned chicken breasts (or thighs) to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken, ensuring that it is partially submerged. Cover the skillet and let the chicken cook for an additional 15-20 minutes, or until it is fully cooked through (the internal temperature should reach 165°F or 75°C). If you used chicken thighs, they may need a few more minutes to cook properly.

7. Cook the Pasta

While the chicken is simmering, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.

8. Combine Pasta and Sauce

Once the chicken is cooked through, remove it from the skillet and set it aside for a moment. Add the cooked pasta directly into the skillet with the cacciatore sauce. Toss the pasta in the sauce, adding some of the reserved pasta water if needed to help the sauce coat the pasta evenly. If the sauce is too thick, adding a little bit of the pasta water will loosen it up and help the sauce adhere to the pasta.

9. Serve and Garnish

To serve, divide the pasta among individual plates, making sure to top each serving with a generous portion of the chicken and sauce. Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese, if desired. The cheese adds a rich, savory finish to the dish and balances the acidity of the tomato sauce.