Chicken Orecchiette with Rosa Sauce
Chicken orecchiette with rosa sauce combines lean chicken breast, tender orecchiette pasta, and two types of pasta sauce for a tomatoey, cheesy flavor. Combined and cooked in a skillet, it’s ready to eat in about 30 minutes!
Looking for more pasta dishes? Try our easy pasta all’amatriciana and American goulash recipe, too.
Do you go out for a fancy dinner on Valentine’s Day? We’re stay-at-home people, and this chicken orecchiette has been our staple holiday dinner for years.
We host a big family party with this chicken dish, chocolate-covered strawberries, and easy Valentine cookies, too. That way, kids and adults can be involved, and honestly, it turns out to be such a fun day!
Obviously, this chicken rosa pasta is the star of the show. It’s packed with savory, herbaceous flavors and lots of cheese. What’s not to love? Plus, the ingredients combine in a skillet, and the entire thing is ready in just over 30 minutes! AND our picky eaters don’t even realize we sneak in veggies.
You’ll feel like you’re dining at a five-star restaurant, but it comes together in less time than it takes to even drive to one. Whether you’re preparing for a romantic Valentine’s Day dinner or serving a crowd, you can’t go wrong.
What Is Orecchiette?
Orecchiette is not the name of a dish but is the type of pasta used for this chicken pasta rosa recipe. It’s a short-cut Italian pasta with a small shell shape. It has a thin center and thicker edges that create a slightly chewy texture.
Described as being pear-shaped, it’s great for scooping up all the delicious sauce!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this chicken rosa pasta dish. Please be sure to scroll down to the recipe card below for the complete details!
- Pasta Sauce – We use both marinara sauce and alfredo sauce to create an easy rosa sauce. We opt for jarred varieties, but if you have the time, feel free to make them from scratch.
- Chicken – We prefer to use lean boneless skinless chicken breasts, but chicken thighs will also work.
- Veggies – Red onion and red bell pepper add a pop of color and secret veggies. You can also add a handful of fresh spinach, if preferred.
- Orecchiette Pasta – If you can’t find orecchiette any small pasta shape will work. Feel free to use gluten-free varieties if you need to keep this recipe gluten-free-friendly!
- Parmesan Cheese – For the best results, we highly recommend buying a block of parmesan and grating it yourself. However, if you’re in a pinch, the pre-grated stuff will work just fine.
How to Make Chicken Orecchiette with Rosa Sauce
- Bring a pot of water to a boil on the stove over medium-high heat. When the water begins to boil, add a generous pinch of salt (about 1 tablespoon). Then, cook the pasta according to the package instructions just to al dente. Drain the pasta water, and set it aside.
2. Add the diced pepper and onion to a pan greased with cooking spray. Sauté to soften the veggies, and turn off the heat.
3. Add the diced chicken to the pan of veggies along with the marinara and alfredo sauces and the cooked pasta. Stir to combine, and simmer over low heat.
4. Top your pasta with freshly grated parmesan cheese and a sprinkle of parsley, and enjoy!
Serving Suggestions
Because this is a heavier dish, we like to serve it with a lighter, veggie-filled side like a fresh salad. Some of our favorite options include Greek salad, spinach & roasted eggplant salad, and our kale broccoli slaw salad.
Don’t forget to add a side of gluten and grain free focaccia, healthy maple cornbread, or jalapeño cheddar cornbread, too! Then, finish your meal with banana blondie bites or one bowl chocolate chip cookies for dessert.
Common Questions
This recipe is best served right away while it’s still warm. However, if you have leftovers, you can transfer them to an airtight container and store them in the fridge for up to 3 days.
Reheat in the microwave or in a skillet on the stovetop over medium heat. We don’t recommend freezing this dish as it’s likely to become mushy once thawed!
More Chicken Dishes You’ll Love
Chicken Orecchiette with Rosa Sauce Recipe
Equipment
- 1 colander
Ingredients
- 16 ounces orecchiette pasta
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 2 large chicken breasts, cooked and chopped into bite-sized pieces
- 24 ounce jar marinara sauce
- 15 ounce jar alfredo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup freshly grated Parmesan cheese for topping
- chopped parsley as garnish (optional)
Instructions
- Boil a pot of water for the pasta (follow directions on pasta package). When the water starts to boil add in 1 Tablespoon salt and the pasta. Cook the pasta according to directions on the package. Drain the water and set the pasta aside until ready.16 ounces orecchiette pasta
- While the pasta is cooking, spray a large sauté pan with non-stick cooking spray. Add the diced red pepper and red onion and sauté on medium heat until softened. Turn off the heat.1 small red onion, diced, 1 small red bell pepper, diced
- Add the diced chicken to the pan of veggies along with the marinara sauce, alfredo sauce, cooked pasta, salt and black pepper. Stir all of these ingredients together over low heat until combined and the chicken and sauce is warm or about 10 minutes.2 large chicken breasts, cooked and chopped into bite-sized pieces, 24 ounce jar marinara sauce, 15 ounce jar alfredo sauce, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Top the finished pasta with freshly grated Parmesan cheese and a sprinkle of chopped parsley, if desired.1/2 cup freshly grated Parmesan cheese for topping, chopped parsley as garnish
- Store leftovers in the fridge for up to 3 days.
Notes
Nutrition
Did you enjoy this Chicken Orecchiette with Rosa Sauce recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
This pasta is so good!