We think orecciette (“small ears” in Italian!) make the perfect vehicle for a creamy, cheesy sauce like this one. To offset all that richness, we’ve loaded up this dish with plenty of veggies. Spiced up with a little chili pepper heat, this pasta is bound to please!
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Red Bell Pepper
Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Meanwhile, halve, peel, and dice the onion. Core, seed, and remove the ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Finely chop the parsley.
Cook the chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes per side, until cooked through. Set aside.
Cook the pasta: Add the pasta to the boiling water and cook for 9-10 minutes, until al dente. Drain, reserving ½ cup pasta water.
Cook the vegetables: Meanwhile, heat a drizzle of olive oil in the same pan over medium heat. Add the onion and bell pepper and cook for 6-8 minutes, tossing, until soft. Add the garlic and red chili flakes (to taste, start with a little and go up from there!) and cook for 30 seconds, until fragrant. Season with salt and pepper.
Make the sauce: Thinly slice the chicken, then add to the pan along with the pasta, sour cream, Parmesan, peas, half the parsley, a drizzle of olive oil, and a splash of pasta water. Toss to combine, then season to taste with salt and pepper.
Finish: Serve sprinkled with remaining parsley and enjoy!