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Chicken Puttanesca

Chicken Puttanesca with Angel Hair Pasta

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Add another classic Italian sauce—puttanesca—to your repertoire with tonight's pasta dish. Our version combines diced tomatoes, garlic, capers, olives, anchovy paste, white wine, and crushed red pepper for a sauce that's equal parts sweet, salty, and aromatic. It's tossed with long, fine angel hair pasta and tender slices of chicken, then garnished with Parmesan and fresh parsley.

  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 700
  • Protein 43g
  • Total Carb 75g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • parsley
    • 1/4 ounce
    • parsley
  • Kalamata olives
    • 1 ounce
    • Kalamata olives
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 3 cloves
    • garlic
  • anchovy paste
    • 1/2 teaspoon
    • anchovy paste
  • white wine
    • 1/3 cup
    • white wine
  • diced tomatoes
    • 1 can
    • diced tomatoes
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • capers
    • 1 tablespoon
    • capers
  • angel hair pasta
    • 6 ounces
    • angel hair pasta
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 12" large high-sided pan


Cooking Steps

  1. Sear chicken

    Sear chicken

    Bring a medium, covered pot of water to a boil over high heat. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper. Heat 2 teaspoons olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Reserve pan, off heat.

  2.  Prepare ingredients

    Prepare ingredients

    While chicken cooks, rinse parsley; roughly chop leaves and stems (the stems are quite tender, so we're leaving them in for extra flavor and aroma). Halve olives. Peel onion, halve, and thinly slice. Thinly slice garlic. Return pan from chicken to medium-high heat with 2 teaspoons olive oil.

  3. Make puttanesca sauce

    Make puttanesca sauce

    When oil is shimmering, add onion and garlic to pan; sauté, stirring, until soft, 3-5 minutes. Stir in anchovy paste to combine, 1 minute. Stir in wine, diced tomatoes and their juices, crushed red pepper, capers, and olives. Bring to a boil over high heat, then reduce heat to medium. Simmer, scraping up browned bits from pan, until thickened, 3-5 minutes more. Remove pan from heat.

  4. Cook angel hair pasta

    Cook angel hair pasta

    While sauce simmers, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.

  5. Finish chicken puttanesca

    Finish chicken puttanesca

    Cut rested chicken into ¼-inch slices. With pan still off heat, taste puttanesca sauce and season with ⅛ teaspoon salt and black pepper as desired, then add angel hair pasta, half of Parmesan, and half of parsley; stir to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce clings to noodles. Add sliced chicken and toss to coat.

  6. Plate chicken puttanesca

    Plate chicken puttanesca

    Divide chicken puttanesca with angel hair pasta between serving plates. Garnish with remaining parsley and remaining Parmesan. Enjoy!

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