Chicken Orecchiette
Elevate your pasta night with this vibrant and flavorful Chicken Orecchiette recipe—a comforting dish that combines tender orecchiette pasta, juicy bites of sautéed chicken, and a medley of fresh veggies. Bursting with the sweetness of cherry tomatoes, the crispness of broccoli florets, and a hint of zesty lemon, this one-pan meal is perfectly tied together with a light garlic-infused chicken broth and a generous sprinkle of Parmesan cheese. The addition of red pepper flakes gives it a subtle kick, while the fresh parsley garnish adds a pop of color and brightness. Ready in just 40 minutes, this hearty yet refreshing dish is perfect for busy weeknights or casual dinner gatherings. Enjoy a wholesome, Italian-inspired meal that’s sure to delight the entire family!
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 2 pieces Boneless, skinless chicken breasts
- 3 tbsp Olive oil
- 3 cloves Garlic
- 2 cups Cherry tomatoes
- 2 cups Broccoli florets
- 1 cup Chicken broth
- 1 tsp Lemon zest
- 0.5 cup Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Cut the chicken breasts into bite-sized pieces, pat them dry with a paper towel, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Finely mince the garlic and add it to the pan, cooking for 1 minute until fragrant.
Halve the cherry tomatoes and add them to the skillet along with the broccoli florets. Season with the red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5–6 minutes, stirring occasionally, until the tomatoes are softened and the broccoli is tender but still crisp.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits. Add the lemon zest and return the cooked chicken to the skillet. Simmer for 2 minutes so the flavors meld together.
Add the drained orecchiette pasta to the skillet and toss to combine. If the mixture looks too dry, add a splash of the reserved pasta water until the desired consistency is reached.
Sprinkle the Parmesan cheese over the pasta and toss to coat evenly. Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.2 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 582 mg | 12% | |
*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.
