Easy Chicken Cacciatore Recipe!

Which do you prefer, chicken cacciatore with spaghetti or chicken cacciatore with noodles? Ultimately, it’s up to you. I suggest you choose the one you prefer. Obviously, if you would like to try them both, you can do so as well.

Chicken Cacciatore recipe with spaghetti


10 -12 skinless chicken thighs (bone-in)

2 medium yellow onions, cut into rings

2 cloves garlic, minced

1/2 green pepper, chopped

5 – 6 mushrooms, sliced

28 fl. oz. can of Italian tomatoes (796ml)

1 can of tomato paste (5½ oz.) (156ml)

2 tsp dried oregano (10ml)

olive oil

1/2 tsp dried basil (3ml)

salt and pepper to taste

fusilli or rotini pasta


  1. The chicken should be sautéed in oil along with onions and garlic, followed by a few minutes later by the green peppers and mushrooms.
  2. The chicken should be cooked until the pink has vanished and the onions are soft.
  3. Add the tomatoes, along with their juices, tomato paste and seasonings and stir them well.
  4. The mixture should be cooked on low heat, covered, for about 40 – 50 minutes, stirring regularly.
  5. During this time, prepare your favorite type of pasta, by adding a dash of olive oil to lightly-seasoned boiling water and adding a bit of salt.
  6. After the pasta has been drained and cooked, mix it with the chicken/sauce mixture, and finish it off with fresh parsley. This recipe serves four people.

Chicken cacciatore recipe with noodles



8 ounces each: boneless, skinless chicken breast, thighs

2 teaspoons dried oregano leaves

1/2 teaspoon each: garlic powder, salt, pepper

3 cups quartered mushrooms

1 cup each: chopped onion, green bell pepper

6 cloves garlic, minced

2 cans (14 1/ ounces each) reduced-sodium tomatoes, undrained, coarsely chopped

1/2 cup dry red wine

1 bay leaf

4 teaspoons cornstarch

1/4 cup water

Salt and pepper, to taste

3 cups cooked noodles, warm


  1. Each chicken breast should be cut into two pieces, and the chicken should be seasoned with salt, pepper, oregano, garlic powder, and garlic powder mix. Over medium heat, lightly grease a large Dutch oven and cook until browned, 5 to 8 minutes, then remove from the skillet. Add the mushrooms, onion, bell pepper, and garlic to the Dutch oven and sauté for three to four minutes, and then return the chicken to the pan. Add the tomatoes with the liquid, the wine, and the bay leaf to the pot and bring to a boil. The chicken should be tender after about 30 minutes of simmering, covered, so reduce the heat as much as possible.
  2. Heat to boiling, then add the mixture of cornstarch and water. Let it boil while stirring, for about one minute, until it thickens. Discard the bay leaf and season with salt and pepper to your taste. Put on top of noodles and enjoy.

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