20-Minute Lemony Orecchiette with Chicken and Broccoli

Course: Main Course

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 386kcal

Author: Lauren

This delicious, simple Lemony Orecchiette Pasta with Chicken and Broccoli is my new go-to pasta recipe. It's light, refreshing and packed with protein to leave you feeling full and satisfied. A great 20-minute meal that is perfect for lunch, meal prep or dinner on a busy night.

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Ingredients

12 oz. broccoli florets
6 oz. orecchiette or other short pasta
1 Tbsp olive oil (15g)
3 cloves garlic minced
1 lb. boneless chicken breast cut into bite-sized pieces
1 lemon fully zested + juice of half
1/2 cup shredded cheese (56g) any kind works! I used mozzarella

Instructions

Bring a large pot of water to a boil. Once boiling, add broccoli and boil for 2-3 minutes. Use a slotted spoon to transfer the broccoli to a plate and set aside.
Add 1 tablespoon of salt to the boiling water and add the orecchiette. Stir occasionally to keep the pasta from sticking together. Cook until al dente, about 8-10 minutes or according to package directions.
Meanwhile, heat the olive oil in a large skillet. When warm, add the garlic and cook for 1 minute, then add the chicken and season with salt and pepper to taste. Cook the chicken, stirring frequently, for 5-6 minutes or until no longer pink. Then, add the broccoli back to the skillet (cut into smaller pieces if you have any large florets).
When the pasta is done, use a slotted spoon to transfer the pasta directly to the skillet with the chicken and broccoli. It’s okay if a little pasta water comes with it, we actually want that!
Add lemon zest and lemon juice; toss everything around good. Taste and add salt, pepper, pasta water or lemon juice to taste. If pasta is too lemony, add extra pasta water. (I ended up adding 1/2 tsp salt, 1/4 tsp red pepper flakes and a few spoons of pasta water).
Sprinkle evenly with cheese, then divide amongst 4 bowls and enjoy!

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