Grilled Chicken Orecchiette


  • Salt, for cooking pasta and seasoning chicken
  • 1 pound orecchiette
  • 1 tablespoon olive oil, plus more for pasta
  • 1 clove garlic, minced
  • 1 small yellow onion, chopped into 1-inch pieces
  • Freshly ground pepper, to taste
  • 1 skinless chicken breast, cut into 1-inch pieces
  • 2 cups broccoli florets, lightly steamed
  • 1/4 pound sun-dried tomatoes, chopped
  • Chile flakes, to taste
  • Parmesan, for garnish


  1. In a large pot, boil salted water for pasta. Once boiling, cook the pasta until al dente according to package directions. Once drained, drizzle with a little olive oil.
  2. Meanwhile, in a large pan, heat 1 tablespoon olive oil until shimmering but not smoking. Cook the garlic and onions until onions are soft and translucent, about 8 minutes. Remove onions and garlic from pan and set aside.
  3. Season chicken pieces with salt and pepper and cook in the same pan until golden brown and cooked through, about 6 minutes. Once cooked, add the garlic, onions, broccoli, sun-dried tomatoes, and chile flakes to the pan and stir to combine the flavors and heat everything through.
  4. Combine the chicken and vegetables with the pasta and mix to combine. Serve immediately, garnished with Parmesan, if desired. Enjoy!

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