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.

A fork digging into chicken orecchiette in rosa sauce on a white plate.

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. 

Orecchiette pasta in rosa sauce topped with Parmesan cheese and parsley.

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! 

Labeled ingredients for chicken orecchiette with rosa sauce on a white marble countertop.
  • 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

Cooked orecchiette pasta in a white strainer.
  1. 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. 
Sauteed red onion and red bell pepper in a sauté pan.

2. Add the diced pepper and onion to a pan greased with cooking spray. Sauté to soften the veggies, and turn off the heat. 

Marinara sauce, alfredo sauce, chicken, vegetables and pasta in a large sauté pan.

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. 

Pasta, diced chicken breast and red bell pepper coated in rosa sauce in a large pan.

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

How should I store pasta rosa with chicken?

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. 

How should I reheat orecchiette pasta?

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! 

A wooden spoon getting a spoonful of chicken orecchiette with rosa sauce.
Orecchiette pasta in rosa sauce topped with Parmesan cheese and parsley.

Chicken Orecchiette with Rosa Sauce Recipe

Sammi Ricke
Skip the restaurants, and make this chicken orecchiette with rosa sauce with a handful of ingredients in just over 30 minutes instead!
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Main Dish
Cuisine Italian
Servings 6 servings
Calories 511 kcal

Equipment

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

Ingredient Tips – Any pasta can be substituted for the orecchiette. Red bell pepper and purple onion are so pretty to use in this recipe, but use any bell pepper or onion preferred.
Picky Eater Tip – Cut the onion and bell pepper as small a possible, if serving little kids or picky eaters.
Serving Tip – Serve this pasta with a fresh side salad and garlic bread for a complete meal. 
Storage Tips – This pasta can be stored in the freezer in an airtight container for up to 3 months. Reheat slowly on the stovetop on low as to not break the pasta or in the microwave.

Nutrition

Serving: 1servingCalories: 511kcalCarbohydrates: 69gProtein: 33gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 70mgSodium: 933mgPotassium: 248mgFiber: 4gSugar: 9gVitamin A: 19IUVitamin C: 17mgCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!

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5 from 1 vote

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