Rosemary Chicken with Whole-Wheat Orecchiette

Aromatic rosemary accents this whole-wheat pasta dish of orecchiette, pan-fried chicken and the creamy flavor of Parmigiano-Reggiano.

Image of Rosemary Chicken
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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Bring a large pot of water to a boil.
  • In the meantime, rub chicken breasts with salt, pepper and fresh rosemary. In a large saucepan, pan-fry chicken breast strips over medium-high heat with olive oil. Fry until browned and thoroughly cooked, about 15 minutes.
  • Once water boils, add salt and then pasta. Cook orecchiette for al dente texture, about 8 minutes. Drain, reserving 1 1/4 cups of pasta water for finishing sauce. Drain pasta.
  • Turn stove down to medium-low and add pasta to cooked chicken in saucepan, combining with half of the reserved pasta water, 1/2 cup Parmigiano-Reggiano, salt and pepper. Cook on medium-low for about 3 minutes, until sauce has thickened. Add more pasta water if necessary.
  • Sprinkle with the remaining Parmigiano-Reggiano.

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