Pan-Seared Chicken & Orecchiette Primavera
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Pan-Seared Chicken & Orecchiette Primavera

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies

Primavera is Italian for Spring, so naturally we've loaded up this pasta with plenty of spring veggies! We think orecchiette 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!

Nut free

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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ unit


(Contains Gluten)


Sour Cream

(Contains Milk)

340 g

Broccoli, florets

1 unit

Onion, chopped

2 clove


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


1 unit

Red Bell Pepper

1 tsp

Chili Flakes

170 g


Not included in your delivery

1 tbsp



Nutrition Values

/ per serving
Calories808 kcal
Energy (kJ)3381 kJ
Fat0 g
Saturated Fat22 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber9 g
Protein61 g
Cholesterol0 mg
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.



Wash and dry all produce. Prep: Bring a large pot of water to a boil with a large pinch of salt. Mince or grate the garlic. Finely chop the parsley.


Blanche the vegetables: 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. (TIP: Keep the water boiling on the stove for the pasta later!)


Cook the chicken: Heat a drizzle of oil in a large pan over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until the juices run clear when pierced. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer to a plate.


Cook the pasta: Add the orecchiette to the boiling water and cook for 9-10 minutes, until al dente. Reserve 1⁄2 cup pasta water (or 1 cup for 4 people), then drain.


Cook the vegetables: Meanwhile, heat a drizzle of 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 a pinch of chili flakes (or more if you like!) and cook for 30 seconds, until fragrant. Season with salt and pepper.


Assemble: Thinly slice the chicken, 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 to make it creamy. Toss to combine. Season with salt and pepper to taste. Serve sprinkled with remaining parsley and Parmesan and enjoy!