Easy Chicken Mostaccioli Recipe
This easy chicken mostaccioli recipe is a comforting Italian-American dish featuring tender, slow-cooked chicken in a rich, bacon-infused tomato sauce, served over al dente pasta. Its deep flavors and straightforward preparation make it a perfect choice for casual family dinners or meal prep.
Equipment
- Large Dutch oven or heavy-bottomed saucepan
- Cheesecloth and kitchen twine
Ingredients
- 20 whole allspice berries
- 4 slices thick-cut bacon chopped
- 1 large yellow onion chopped
- 4 garlic cloves smashed
- 2 bone-in, skin-on chicken breasts (about 1½ pounds)
- 2 or 3 bone-in skin-on chicken thighs (about 1 pound)
- Kosher salt and freshly ground black pepper to taste
- 1 cup dry red wine
- 2 6-ounce cans tomato paste
- 2 bay leaves
- 1 Parmesan rind plus grated Parmesan for serving
- 1 pound mostaccioli pasta or substitute ziti or penne
Instructions
- Prepare the spices: Bundle the allspice berries in a piece of cheesecloth and tie it securely with kitchen string to form a spice pouch.
- Cook the bacon: Heat a large Dutch oven over medium-high heat. Add the chopped bacon and cook until it becomes crisp and renders its fat, about 5 to 8 minutes. Once crisp, stir in the chopped onion and smashed garlic cloves, cooking until softened and fragrant.
- Brown the chicken: Add the chicken breasts and thighs to the pot. Season generously with salt and pepper. Sear the chicken on all sides until golden brown, about 5 minutes per side.
- Deglaze the pan: Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. This step enhances the flavor of the sauce.
- Combine the sauce ingredients: Stir in the tomato paste, 4 cups of water, the spice pouch, Parmesan rind, and bay leaves. Mix well to combine all the ingredients. Cover the pot with a lid and reduce the heat to low.
- Simmer the sauce: Let the mixture simmer gently for 2 hours without removing the lid. After the initial 2 hours, uncover the pot, stir the sauce, and continue simmering for an additional 2 to 4 hours if you have time, allowing the flavors to deepen.
- Prepare the chicken: Remove the bay leaves, Parmesan rind, and spice pouch from the pot. Take the chicken pieces out and shred the meat using two forks, discarding the bones and skin. Return the shredded chicken to the sauce, and adjust the seasoning with more salt and pepper if needed.
- Cook the pasta: In a separate pot, bring salted water to a boil. Cook the mostaccioli pasta according to the package instructions until it is al dente. Drain the pasta well.
- Assemble the dish: Combine the cooked pasta with the sauce, tossing to ensure the pasta is evenly coated. Serve the dish hot, garnished with grated Parmesan cheese.
Notes
- To maximize flavor, consider making the sauce a day ahead of serving. Letting it sit overnight allows the flavors to meld beautifully.
- Mostaccioli pasta can be replaced with ziti or penne if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
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