Creamy Orecchiette with Spring Vegetables and Pan-Seared Chicken

Celebrate the flavors of spring with this vibrant orecchiette primavera! Tender pasta is tossed with crisp asparagus, broccoli and sweet bell pepper in a luscious Parmesan cream sauce, then topped with juicy pan-seared chicken. A pinch of chili flakes adds a subtle warmth that ties everything together.

This dish comes together in about 40 minutes, making it perfect for a weeknight dinner that feels special. The combination of fresh vegetables, creamy sauce and savory chicken is sure to become a seasonal favorite.

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Ingredients

2 unit Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Orecchiette PastaView ingredient guideLike ingredientDislike ingredient

1 bunch AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 cup Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 bunch ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, halve, peel and dice the onion. Mince or grate the garlic. Finely chop the parsley. Trim the asparagus and cut into 1-inch pieces. Core, seed and dice the bell pepper into 1/2-inch cubes. Cut the broccoli into bite-sized florets.
2. Fill a large bowl with ice water. Add the broccoli to the boiling water and cook for 4-5 minutes until bright green and crisp-tender. Remove with a slotted spoon and transfer to the ice bath. Add the asparagus to the same boiling water and cook for 2-3 minutes until bright green and crisp-tender. Transfer to the ice bath with the broccoli. Keep the water boiling for the pasta.
3. Heat 2 teaspoons olive oil in a large pan over medium heat. Season the chicken breasts with salt and pepper. Cook for 4-5 minutes per side, until golden and cooked through. Set aside to rest.
4. Add the orecchiette to the boiling water and cook according to package directions until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, then drain.
5. In the same pan, heat 1 teaspoon olive oil over medium heat. Add the onion and bell pepper and cook for 6-8 minutes until softened. Add the garlic and 1/4 teaspoon chili flakes (or more to taste) and cook for 30 seconds until fragrant. Season with salt and pepper.
6. Slice the chicken against the grain. Add the sliced chicken, cooked pasta, broccoli, asparagus, sour cream, half the Parmesan, half the parsley and a splash of the reserved pasta water to the pan. Toss to combine and heat through. Season with salt and pepper to taste.
7. Serve the pasta topped with the remaining parsley and Parmesan cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or farfalle works well.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables or a plant-based protein.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.