Last weekend I was craving pasta like a mad woman. Nothing else would have satisfied me other than a steaming hot plate of Italian noodles with some sort of creamy sauce poured all over and in it. So I headed over to Trader Joe’s and began wandering around their dried pasta section when my eyes fell upon a package of orecchiette pasta. I’d never had orecchiette before, but always thought it’d be great for saucy pasta dishes since they’re basically like little scoop-bowls. So I picked up a package, came home, and decided to make a creamy rosemary lemon sauce for it (one of my co-workers had brought in several dozens of lemons to work from their lemon tree and I had smuggled a few back home). Instead of using a heavy cream base for the sauce, I tried to make it healthier by using olive oil, 1% milk, and whisking in a tablespoon of flour. Then I melted in a tablespoon of goat cheese towards the end of the preparation to help thicken it. Once I finished preparing the dish, which was wonderfully simple to do, I tried it, and loved it. And I mean loved. Jeremy tried some too and loved it as well. It was basically just a big pasta-y lemon-y love fest. So if you like pasta, lemons, rosemary, cream sauces, or some combination of the former, I really recommend giving this a try.
Also, last week I hosted a giveaway of my friend Amanda Steinhoff’s pirate novel, Lily and the Golden Lute, and I am happy to announce that the winner is…..
Orecchiette Pasta with Chicken in a Creamy Rosemary Lemon Sauce
Ingredients
- 3 Garlic Cloves minced
- 1 Large Chicken Breast cut into 1-inch cubes
- Juice from 1 Lemon
- 1 and 1/2 Cups Dry Orecchiette Pasta
- 2/3 Cup Milk
- 1/3 Cup Chicken Broth
- 1/4 Cup Olive Oil
- 1 Tablespoon Goat Cheese
- 1 Tablespoon Flour
- 1 Tablespoon Grated Parmesan Asiago, or Romano cheese (I used a blend of the three I got at Trader Joe's)
- 2 Teaspoons Fresh Rosemary chopped
- 1/2 Teaspoon Grated Lemon Rind
- 1/2 Teaspoon Salt
- Water for preparing the orecchiette
Instructions
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Heat the olive oil and minced garlic in a large skillet over medium heat. Add the chicken breast pieces and lemon juice and allow to simmer, stirring occasionally, until the chicken is cooked all the way through, (this should be checked but cutting one of the larger cubes in half to peek inside). Remove the chicken from the pan using a slotted spoon so that the olive oil and garlic remain in the pan.
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Lower the heat. Stir in the chicken broth, milk, grated lemon rind, salt, and 1 teaspoon of the rosemary. Once the mixture is hot, but not boiling, sprinkle the tablespoon of flour over the mixture and whisk it in. Continue whisking the sauce until the flour is fully incorporated and there aren't any flour chunks. Turn the heat to the lowest setting and allow to simmer, stirring occasionally, while you prepare the pasta.
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Prepare the orecchiette pasta according to the package directions. I recommend adding a teaspoon of olive oil and 1/2 teaspoon of salt to the water you boil the pasta in. While the pasta is cooking, add the chicken pieces and goat cheese to the lemon sauce and stir until the goat cheese is completely melted and incorporated into the mixture. Remove the pan from the heat and set it aside. Once the orecchiette is cooked all the way through, strain it and drizzle some olive oil over it, stirring it a bit in the strainer, to help keep the pasta from getting stuck to each other.
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Pour the orecchiette into a large bowl and add the lemon sauce and chicken, garnish with the grated Parmesan, Romano, or Asiago cheese and the remaining teaspoon of rosemary. Serve immediately.
yummy. I didn't have any chicken or chives so used broccoli and clams instead? I wasn't sure how clams would taste with rosemary but it was super yummy. thanks.
Awesome! Great to hear that it turned out well for you, I;ll have to give it a try with clams, that does sound pretty delicious.
Oooh, I've never had orecchiette pasta before. This sounds fantastic.
It really was great, each orecchiette pasta was like a little bowl for the sauce š
My mouth is watering right now! Love the photo of freshly boiled pasta steaming!
I just stumbled upon your blog via gojee and I'm so happy I did! Your recipes are undoubtedly some I will try and your photography is clear, crisp and beautifully composed…I look forward to following you! Thanks!
I have rosemary, and I have chicken. I'll be making this. Nice!
Thanks!! Hope you enjoy it!! Let me know how it turns out for you š
Congratulations to Jessica! Your pasta looks awesome.
Thanks Beth!
How Funny. Trader Joe's is where I bought my first bag of orrechiette too. Just a month ago actually. And I am in LOVE with this pasta shape.
this is great to feed my pasta craving it looks so delicious. give you additional points for lemon woo i cant wait to try it.
have a great day always dear. thank you š
Yummm.
Love the photos Eva and love these little bowls of pasta.
thanks
Ripe lemons in the front yard + rosemary (and other herbs) in a care package sent from my mother and then I found this blog. Awesome, this was my dinner and it was fantasic :o)
Thanks Ella! I'm so happy you liked it š
I make this at least once a month, it is beyond delicious (and simple) and your photography – mouth watering!
Yay!!! That makes me very happy š
Eva,
I stumbled upon your blog on Pinterest..my new fav go to site for great recipes. This pasta dish looks simply divine. I love rosemary and lemon.
Love your blog and thanks for sharing.
Jayne
Milwaukee, WI
Hi Eva,
I bumped into your blog on Pinterest…my fav new go to place for great recipes. I love rosemary and lemon, this recipe looks divine. I'm doing a girl weekend in a couple of weeks and hope to make it then. Have you ever tried it with shrimp? Love your blog…thanks for sharing.
Jayne
Milwaukee, WI
Hi Jayne!
I haven't tried it with shrimp, however I loooove eating shrimp that's been seasoned with rosemary and lemon juice, so I bet it would taste great in this recipe. Good thinking! Let me know how it comes out š
This was amazing!!! I used heavy cream and added haricot verts. I made it two nights in a row. I plan on using some lovely shrimp from the Whole Foods next time in addition to the chicken. Thanks so much!
Alyssa Parker-Ali, Lexington KY.
Thank you Alyssa! I am so very happy you enjoyed it! š
These photos are actually breathtaking. I seriously held my breath the entire time looking at them! Especially that one with the little orecchiette peeking out of the jar. Fabulous!
This was delicious! Thank you for the recipe, it even worked in NZ š
Hi! I’m making this for dinner tonight, it seems delicious! Is there anything I can use to replace the chicken broth? Or can I do without it? Thanks from Brazil š
You could substitute any kind of broth you have around, or you could even use water with a bit of salt and seasonings like rosemary and thyme š
I would like to paint you photograph of lemons on black background. it is so beautiful and would make a good Still life painting. I am a relatively new oil painter.
Is your photo copywrited?
I love this recipe, BUT it serves only one person…my husband.
Make sure to tripe or quadruple the recipe to serve a larger party.
This was delishhhh! I would like to share the sauce, how long would it last refrigerated?
Thanks Jody!! So glad you liked it! It would probably be fine for up to 3 days in the refrigerator š
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