Chicken Cacciatori Recipe
Boneless chicken breast sautéed with onions, peppers, mushrooms, marinara sauce or alfredo sauce & cheese. Then baked & served over pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pasta
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Add the sliced mushrooms and cook for another 3-4 minutes.
- 3
Cook the Chicken
Push the vegetables to the side of the skillet and add the boneless chicken breasts. Season with salt and pepper. Cook for about 5-7 minutes on each side until the chicken is cooked through and no longer pink.
- 4
Combine with Sauce
Pour the marinara sauce over the chicken and vegetables, stirring to combine. Reduce heat and let simmer for 10 minutes.
- 5
Assemble the Dish
Preheat your oven to 375°F (190°C). In a baking dish, layer the cooked pasta, followed by the chicken and sauce mixture. Top with shredded cheese.
- 6
Bake
Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden brown.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Chicken Cacciatori over the pasta!