Garlic Chicken Puttanesca. One of the quickest, easiest and most flavourful pasta dinners ever. Sure to become a weekday family favourite.


This simple throw together recipe for Garlic Chicken Puttanesca is a kid favourite at our house. Plus, it can be on the table in about 20-30 minutes.

We've served our Garlic Yellow Puttanesca on some cheeseflower tortellini in the photos here. You can but interchange your own pick unembellished food for a bit of a light nutriment. Buy few warm pasta in the supermarket deli aisle to piss it rightful that little bit solon unscheduled if bringing it for dinner guests.


  • 3 cloves minced garlic
  • 4 tbsp olive oil
  • salt and pepper to season
  • 2 tbsp brown sugar
  • 4 tbsp balsamic vinegar
  • 1/2 tsp chili flakes optional or to taste
  • 3 tbsp chopped capers optional
  • 1/2 tsp anchovy paste optional
  • 2 tbsp chopped basil
  • 2 tbsp chopped oregano
  • salt and pepper to season
  • 2/3 cup kalamata olives
  • 1 small red pepper chopped
  • 4 small chicken breasts cut in strips/spears
  • 4 cups canned tomatoes or 8-10 large fresh tomatoes diced


  1. Heat the olive oil over medium heat and quickly brown the chicken pieces on both sides. 
  2. Add the minced garlic and cook for another minute to soften the garlic. 
  3. Remove the chicken pieces and set aside.
  4. To the same pan add all of the remaining ingredients except the olives and peppers.
  5. Simmer together for about 10 minutes until a thick sauce develops.
  6. Add the cooked chicken along with the olives and red pepper.
  7. Cook together for another 2 to 3 minutes and serve over cooked pasta. Garnish with additional fresh herbs and fresh grated Parmesan cheese.

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