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!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Sprinkle the Parmesan cheese over the pasta and toss to coat evenly. Taste and adjust seasoning as needed.

Step 9

Garnish with freshly chopped parsley and serve warm.

Nutrition Facts

Serving size	(1526.5g)

Amount per serving	% Daily Value*
Calories	2500.8

Total Fat 75.8g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 340.3mg	0%
Sodium 3602.1mg	0%
Total Carbohydrate 276.7g	0%
Dietary Fiber 15.4g	0%
Total Sugars 16.8g
Protein 179.8g	0%

Vitamin D 3.5IU	0%
Calcium 905.7mg	0%
Iron 18.4mg	0%
Potassium 2358.1mg	0%

*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.

Source of Calories

Fat: 27.2%

Protein: 28.7%

Carbs: 44.1%