Pan-Seared Chicken and Orecchiette with Caramelized Bell Pepper and Parmesan Cream Sauce

Pan-Seared Chicken and Orecchiette with Caramelized Bell Pepper and Parmesan Cream Sauce

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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!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

4 ounce


1 unit

Yellow Onion

2 clove


¼ ounce


1 unit

Red Bell Pepper

6 ounce

Orecchiette Pasta


1 teaspoon

Chili Flakes

1 ounce

Parmesan Cheese


2 ounce

Sour Cream


Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate83 g
Sugar13 g
Dietary Fiber8 g
Protein62 g
Sodium344 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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!