Creamy Chicken Cacciatore

Creamy Chicken Cacciatore

 Simmering Italian sauces bring warmth to my heart and soul as well as comfort to my body. This dish tastes like it took all day to make but takes less than an hour start to finish. Enjoy!


6 pieces boneless chicken (3 boneless chicken breasts cut in half or 6 boneless chicken thighs)

1 large or 2 small Sweet Onions thinly sliced and then cut in half

3 Bell Peppers, thinly sliced (red, yellow, orange or green, I use a variety)

2 to 3 cloves of garlic minced

1 28oz can Crushed Tomato’s

3-4 Tbsp Olive Oil

1/2 tsp ground oregano

1/2 tsp red pepper flakes

1 tsp black pepper

1 1/2 tsp salt

1 cup heavy cream

1 cup Pecorino, finely grated (more for serving)

1 package Spaghetti or pasta of choice




Step 1: Lightly salt & pepper chicken pieces. In large skillet heat olive oil over medium heat, cook chicken pieces about 5 minutes on each side until lightly browned. Remove chicken from the pan and let rest on a plate.

Step 2: Add a little more olive oil to the skillet, then sauté peppers and onion until they are soft, about 5minutes scraping the bottom of the skillet to keep them from sticking. Add garlic and red pepper flakes lightly sauté for one minute.

Step 3:  Add crushed tomatoes, oregano, salt &pepper scraping the bottom of the pan to pick up all the little bits from the pan.

Step 4: Return and submerge the chicken in the sauce. Cover the skillet and reduce the heat and simmer for approximately 30 minutes.

Step 5: After 30 minutes remove the lid and slowly add the heavy cream and stir until incorporated. Sprinkle cheese over the top and turn off heat and cover.

Step 6: Cook the pasta as directed on package. Remove the chicken from the sauce and set aside. Slowly add pasta to the sauce and stir coating the pasta. Once all pasta is coated, nestle the chicken into the skillet, cover and let rest 10 minutes before serving. Serve with grated Pecorino.