Chicken Puttanesca Pasta

Hi friends! I’ve got one last Kraft Recipe Makers dish to share with you today and while I love the other recipes I shared, I’m going to go ahead and admit that this one is my favorite. Maybe it’s because I love pasta so much. Or maybe it’s the capers. Or the Basil Garlic Simmer Sauce. Or the olives. Or the Chunky Bruschetta Finishing Sauce. Or the wine. Or, the more I think about it, maybe it’s the fact that each one of these ingredients pairs so absolutely perfect with the others that there is no way that this Spaghetti Chicken Puttanesca could be anything but scrumptious.

If you haven’t read my previous posts about the scrumptious new product line from Kraft you can read them here. It’s a great product friends, I’m loving it. If you’ve got busy weeknights, like most of us do, then it will really help you to get something tasty on the table in a shorter amount of time.

When I was trying to decide which of the 9 Kraft Recipe Makers I wanted to use for this dish, the Chicken Bruschetta Pasta was screaming my name. And when I saw the suggestion on the side of the box to use the sauces to make a puttanesca sauce I was all over it.

I just love puttanesca sauce. It’s like spaghetti sauce but with a spicy, briny kick. And I love me some briny kicks. Kalamata olives? GIMME! Capers? Can’t stop. Wont’ Stop.

Apparently little man is also a fan of all things briny. After he ate all of his pasta, he kept saying “more capers!” “more olives!” and proceeded to eat all of them off of my plate.

And then he ate more pasta.

He slurped up every noodle like it was his new favorite meal. That’s right. A toddler even loved this dish. That makes it kid pleasing and adult pleasing. Win! And aside from marinating time, which you can do over night or before work, this dish takes about half an hour to prepare. Another win!

Basically this dish is a winner all around. Try it for yourself. I’m sure you’ll love it.

Note: I used boneless skinless thighs in this recipe because I think thighs add so much more flavor than breasts, but that is totally a personal preference. If you want to substitute chicken breasts instead that would be a good option as well. You could also substitute shrimp. I would add those to the sauce during the last 5 minutes of cooking so that they don’t overcook in the sauce.

If you are looking for a vegetarian version of puttanesca pasta, check out my Tortellini Puttanesca.


Enter for a chance to win a $1,000 Visa gift card! All you have to do is leave a comment with your answer to the question: What dish would you create with these sauces? Share your recipe ideas using Kraft Recipe Makers’ two sauces.



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Chicken Puttanesca Pasta Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 1 Kraft Recipe Makers Chicken Bruschetta Pasta
  • 1 1/4 pound boneless, skinless chicken thighs
  • 5 cloves garlic, minced
  • 1/2 medium onion, diced
  • 2 tablespoons non-peril capers
  • 1/2 cup sliced kalamata olives
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup dry red wine
  • 1 (13.75 ounce) package whole grain thin spaghetti



Place chicken in a bowl. Pour the Basil Garlic Simmering Sauce over the top. Toss to coat. Cover and refrigerate for at least 1 hour.


Place the chicken and all of the simmering sauce in a large skillet over medium heat. Cook until the chicken is cooked through, about 5 -6 minutes per side. Dice chicken into bite size pieces and set aside. Reserve all pan drippings.


Add olive oil to the pan drippings. Add garlic, onions, capers, olives and crushed red pepper. Saute just until the onions soften, about 2 minutes. Pour in the red wine. Scrape up any bits that have stuck to the bottom of the pan. Add in diced chicken. Pour in the Chunky Bruschetta Finishing Sauce and mix well. Reduce heat to and let simmer while you cook the noodles.


Bring a large pot of water to boil and cook noodles according to pacakge directions, omitting the salt. Drain.


Toss pasta with sauce and serve.



  • AngelaLilly
    October 27, 2013 at 1:26 pm

    I love casseroles and I love Mexican food, so the Verde Nacho Casserole is a no-brainer for me. I would just leave out the meat or substitute it with a fake, vegetarian meat.

    14earth at gmail dot com

  • Thomas Murphy
    October 27, 2013 at 10:03 am

    I would make chicken enchiladas.


  • shannon
    October 27, 2013 at 7:34 am

    I like the Three Cheese Chicken Florentine with risotto rice and fresh spinach and mushrooms!

  • Betty Curran
    October 26, 2013 at 10:06 pm

    I’d like to use the verde chicken enchilada sauce to make my enchiladas even easier to make.

    willitara [at] gmail [dot] com

  • cappytweet
    October 26, 2013 at 9:55 am

    I’d use the sweet and sour sauce to make a delish chicken stir fry
    m8usi at yahoo dot com

  • Deb moretti
    October 26, 2013 at 7:00 am

    I would use the Sweet and Sour Sauces…well I already have. I used it with chicken, frozen veggies that I cooked beforehand, and pineapple. Even my picky two year old loved it!

  • steph
    October 24, 2013 at 12:53 pm

    id make asian tacos with the sweet and sour chicken!

  • maria cantu
    October 22, 2013 at 11:52 am

    I would use the verde chicken enchilada one because I love enchiladas.
    MCantu1019 at aol dot com

  • Amy Tong
    October 19, 2013 at 11:58 pm

    I would use these sauces to create a Tex Mex chicken pasta bake

    amy [at] utry [dot] it

  • LAMusing
    October 16, 2013 at 4:49 pm


  • LAMusing
    October 16, 2013 at 4:48 pm

    I’d make the Sweet and Sour shrimp with the Sesame Ginger simmer sauce and the Sweet and Sour Pineapple finishing sauce. I’d add chunks of pineapple and snap peas.

  • Erica Best
    October 13, 2013 at 7:28 pm

    Hawaiian Pineapple-Pork Stew

  • Janice Cooper
    October 12, 2013 at 6:33 pm

  • Janice Cooper
    October 12, 2013 at 6:32 pm

    I would make chicken enchiladas with the Verde Chicken Enchiladas

  • Claire
    October 10, 2013 at 9:36 am

    I would try the Tex Mex chicken tacos sauce to cook the chicken in before placing it on my Mexican pizza (really just tortillas with salsa for sauce and then chicken and whatever else I want to put on it, green chiles, and topped with shredded Mexican-style cheese, then baked in oven).

  • Claire
    October 10, 2013 at 9:32 am

    I posted on Pinterest:

  • tara pittman
    October 8, 2013 at 8:56 pm

    A past dish would be good

  • Debbie B
    October 8, 2013 at 5:10 pm

    i posted a tweet!

  • Debbie B
    October 8, 2013 at 5:10 pm

    i’d like to make the three cheese chicken florentine

  • Nicole Larsen
    October 4, 2013 at 10:53 am


  • Nicole Larsen
    October 4, 2013 at 10:48 am

    I think I would probably make an Enchilada Bake with the VERDE CHICKEN ENCHILADA sauces! Sounds delicious :)

  • Elena
    September 28, 2013 at 3:36 pm


  • Elena
    September 28, 2013 at 3:34 pm

    I would make chicken stir fry using Kraft sweet and sour sauce

  • Lisa Brown
    September 28, 2013 at 3:30 pm

    tweet –
    jslbrown_03 at yahoo dot com

  • Lisa Brown
    September 28, 2013 at 3:28 pm

    I would make a tortellini and vegetable dish with the sauces.
    jslbrown_03 at yahoo dot com

  • rachel
    September 27, 2013 at 6:53 am

    I’d make a easy-to-bake casserole with ziti!

  • Melinda
    September 27, 2013 at 6:12 am

    tweet tweet

  • sean
    September 27, 2013 at 6:07 am

    I would make the slow cooker stew. Looks like a manly meal.

    seanm1999 at hotmail dot com

  • Melinda
    September 27, 2013 at 6:03 am

    your post made me so hungry!

    I would definitely go the Mexican route and make Enchiladas

    September 26, 2013 at 6:39 pm


    September 26, 2013 at 6:38 pm

    I would use the KRAFT RECIPE MAKERS Verde Chicken Enchiladas to make a Mexican Cornbread Chicken Casserole

  • Chung-Ah | Damn Delicious
    September 25, 2013 at 10:43 pm

    I haven’t had puttanesca in forever! I also got these HUGE capers from Pike Place that I’ve been meaning to use up!

  • Gerry @ Foodness Gracious
    September 23, 2013 at 10:25 pm

    BBQ all the way! Maybe some brisket sammies!!

  • Angie T.
    September 23, 2013 at 8:02 pm

    I would make your Chicken Puttanesca Pasta Recipe….love capers & olives!!

  • Angie T.
    September 23, 2013 at 8:01 pm

    Your Chicken Puttanesca Pasta Recipe would be great to make

  • Edie
    September 23, 2013 at 7:33 pm

    I’m going to try the Hicory BBQ, I have a recipe that combines making a chuck roast with that and Mac and Cheese to make an unbelievable grilled sandwich. Thanks for turning us on to these great Kraft Recipe Makers.

  • Robyn
    September 23, 2013 at 7:09 pm

    I would use the chicken cacciatore sauces to make a pizza pasta dish, with spiral pasta, green bell peppers, mushrooms, black olives, and pepperoni, topped with mozzarella and Parmesan cheeses.

  • ktc
    September 23, 2013 at 2:42 pm

    i used the verde enchiladas to make tacos. changed it up a bit by cooking the chicken in the tomatillo sauce and using the ranchero sauce as a creamy condiment for our tacos. i can’t wait to try another one. maybe make some lasagna roll ups with the three cheese florentine sauces would be fun.

  • Amelia
    September 23, 2013 at 2:35 pm

    I’m so with you on Puttanesca! What could be better than adding salt/brine to spaghetti?? Yum!

  • Ashley - Baker by Nature
    September 23, 2013 at 1:00 pm

    Did someone say puttanesca?! I’m so into this!!!

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