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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes, allowing most of the alcohol to evaporate.

Stir in the crushed tomatoes, tomato paste, dried oregano, and red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.

Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or adjust to taste.

Add the drained pasta to the skillet with the sauce and chicken. Toss well to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and sliced bell peppers. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and loosen any browned bits. Let the wine simmer for 2-3 minutes, allowing most of the alcohol to evaporate.

Stir in the crushed tomatoes, tomato paste, dried oregano, and red pepper flakes. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.

Stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Return the cooked chicken to the skillet. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, or adjust to taste.

Add the drained pasta to the skillet with the sauce and chicken. Toss well to combine, ensuring the pasta is fully coated. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
