Pasta Puttanesca with Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

4.2

Pasta Puttanesca with Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

This pasta puttanesca is full of bold flavors and is ready in less than 30 minutes, the perfect dinner for a busy weeknight!

When I’m looking for an easy yet delicious meal, I often turn to pasta. My family happens to love olives, so I often make a quick and easy pasta puttanesca and top it with chicken for added protein. It’s a dinner I know everyone will devour!

Let’s talk about the chicken first. I use thin cut chicken breasts, and I either grill or pan sear the chicken, depending on my mood and the weather. You could really use any kind of cooked chicken breast, even sliced rotisserie chicken breast would work here!

I take a shortcut for the sauce and start with a jar of prepared marinara sauce. The sauce gets enhanced with onion, garlic, capers, olives and fresh basil. There is one secret ingredient here, and that is anchovy paste. Anchovy paste in this pasta does not actually taste fishy, it just adds an extra dimension of savory flavor. If you’re totally against anchovies, it’s fine to leave it out, the pasta will still be delicious. I’ve listed the anchovy pasta as optional in the ingredients so that you can decide which way you’d like it!

I like to use black kalamata olives for this pasta puttanesca. While a black olive is traditional, I’ve also made this dish with green olives with good results.

To prepare this dish, I cook the chicken while the pasta water comes to a boil. While the pasta is cooking, I prepare the sauce. Then I put it all together and serve! This dish is really a complete meal on its own, but on occasion I add a side salad or some garlic bread if we’re especially hungry.

This pasta puttanesca with chicken is the perfect way to have a hearty and flavorful meal in no time!

Other Recipes You Might Like:

butternut squash pasta — Butternut Squash Pasta with Chicken

chicken and broccoli pasta — Chicken and Broccoli Pasta

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.