25 Minute Orecchiette W Chicken Rosemary
Get dinner on the table in just 25 minutes with this comforting and flavorful Orecchiette with Chicken and Rosemary recipe. This quick pasta dish features tender orecchiette paired with juicy, golden-browned chicken, all coated in a creamy Parmesan sauce infused with the earthy aromas of fresh rosemary and garlic. A splash of chicken broth adds depth, while a sprinkle of red pepper flakes can bring a touch of spice for those who crave heat. The recipe is perfect for busy weeknights, combining simple preparation with sophisticated flavors. Garnish with fresh parsley and extra Parmesan to elevate your presentation, and enjoy a dish that feels gourmet in minimal time. Keywords: Orecchiette pasta recipe, chicken rosemary pasta, quick dinner recipes, creamy Parmesan pasta, 25-minute meals, easy chicken pasta.
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 sprigs Fresh rosemary
- 3 pieces Garlic cloves
- 3 tbsp Olive oil
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, dice the chicken breasts into 1-inch cubes and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook until golden brown on all sides and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and the rosemary sprigs. Stir and cook for 1-2 minutes until fragrant.
Pour in the chicken broth and bring the mixture to a simmer. Let it reduce slightly, about 2 minutes.
Stir in the heavy cream and Parmesan cheese, then return the cooked chicken to the skillet. Simmer for 3-4 minutes, allowing the flavors to meld. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the rosemary sprigs from the skillet and discard. Season the sauce with the remaining salt, black pepper, and red pepper flakes (if using).
Add the cooked orecchiette to the skillet and toss to coat evenly in the sauce. Let it cook together for 1 minute.
Serve immediately, garnished with chopped parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 4646 mg | 202% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.6 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1585 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
