Pan-Seared Chicken & Orecchiette Primavera

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies

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Primavera is Italian for Spring, so naturally we've loaded up this pasta with plenty of spring veggies! We think orecciette is the perfect vehicle for a creamy, cheesy sauce like this one. 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 Time40 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

6 ounce

Orecchiette Pasta


1 bunch


¼ cup

Sour Cream


1 unit

Broccoli Florets

1 unit

Yellow Onion

2 clove


¼ cup

Parmesan Cheese


1 bunch


1 unit

Green Bell Pepper

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3380.672 kJ
Calories808 kcal
Fat22 g
Saturated Fat0 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber9 g
Protein61 g
Sodium0 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
Slotted Spoon
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, halve, peel, and dice the onion.Mince or grate the garlic. Finely chop the parsley. Trim and discard the bottom inch of the asparagus, then cut into 1-inch pieces. Core, seed, and remove the white veins from the bell pepper. Cut into strips, then into 1/2-inch cubes. Cut the broccoli into bite sized florets.


Fill a large bowl with ice water. Add the broccoli to the boiling water for 4-5 minutes, until bright green and crisp-tender. Remove from water with a slotted spoon and reserve in the ice bath. Add the asparagus to the boiling water for 2-3 minutes, until bright green and crisp-tender. Reserve in the ice bath with the broccoli. Keep the water boiling on the stove for the pasta later!


Heat 2 teaspoons olive oil in a large pan over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until juices run clear when pierced. Set aside.


Add the orecchiette to the boiling water and cook for 9-10 minutes, until al dente. Reserve 1/2 cup pasta water, then drain.


Meanwhile, heat 1 teaspoon olive oil in the same pan over medium heat. Add the onion and bell pepper and cook for 6-8 minutes, tossing, until softened. Add the garlic and 1/4 teaspoon chili flakes (or more if you like!) and cook for 30 seconds, until fragrant. Season with salt and pepper.


Slice the chicken against the grain, then add it to the pan along with the pasta, broccoli. asparagus, sour cream, half the Parmesan, half the parsley, and a splash of pasta water. Toss to combine, then season with salt and pepper to taste.


Serve sprinkled with remaining parsley and Parmesan and enjoy!