This Mushroom and Chicken Orecchiette is everything I want from spring pasta. It’s light but satisfying, packed with herbs, and finished with a bright hit of lemon.
Light but comforting, this Chicken and Mushroom Orecchiette is a perfect balance of savory, bright, and rich.
The combination of savory mushrooms, tender ground chicken, and sweet peas pairs perfectly with a bright lemon-dill breadcrumb topping. It’s comforting without being too heavy, and perfect for a rainy spring day.
My favorite part of this recipe is definitely that crisp, toasted lemon-dill breadcrumb topping. It adds a nice textural contrast to the pasta and ground chicken. Of course, dill just makes any dish feel bright and seasonal. Mushrooms deliver a savory, umami flavor that gives this pasta an irresistible earthy flavor. It’s just such an easy, simple spring pasta that everyone is going to love.
How to make this Chicken and Mushroom Orecchiette
A mix of pantry staples and a few fresh spring ingredients is all you need for this pasta recipe.
What you need
- Pasta: I use orecchiete; it’s perfect for catching the sauce! Your favorite short pasta will work here. Try it with orzo or even mezze rigatoni. Lumache would also be a fun shape to try!
- Mushrooms: I keep it simple with cremini, but foraged mushrooms such as maitake or oyster would also be nice.
- Ground chicken: I love it for a simple midweek meal option, but try it with ground pork, ground turkey, or Italian sausage.
- Butter: I use butter to help add richness to the sauce since I let the pasta cooking water do so much lifting. You could add a splash of cream for a little extra richness, if you like.
- Herbs: I use fresh parsley in the pasta and fresh dill in the breadcrumb topping.
- Frozen peas: You can use fresh peas as well, but you may need to adjust the cooking time.
- Lemon: I use lemon juice in the pasta sauce and the zest in the breadcrumbs.
- For serving: I finish with shaved Parmigiano-Reggiano, but you could omit it if preferred!
How to make it
Step 1: Boil the pasta.
Cook the orecchiette in salted water until al dente. Reserve 1½ cups of pasta water before draining.
Step 2: Cook the mushrooms.
As you wait for the water to boil, start the mushrooms. Sauté them in a wide pot (no oil!) over medium heat until they release and evaporate their moisture. Add olive oil, salt, and pepper, and cook until browned and crisp. Remove from the pot.
Step 3: Brown the chicken.
Add more oil if needed and cook the ground chicken until browned and cooked through. Add the onion and garlic and cook until softened.
Step 4: Make the sauce.
Return the mushrooms to the pot and add butter. Pour in 1 cup of pasta water and simmer until slightly reduced.
Step 5: Finish the pasta.
Add the parsley, peas, lemon juice, and cooked pasta. Toss well, adding more pasta water as needed, and cook until glossy and coated.
Step 6: Make the breadcrumbs.
Toast breadcrumbs in olive oil until golden. Add lemon zest and dill and cook briefly until fragrant.
Step 7: Serve.
Top the pasta with lemon-dill breadcrumbs and shaved Parmigiano-Reggiano.
FAQ
Can I use ground turkey instead of chicken?
Yes! Ground turkey works perfectly here and has a very similar texture and flavor. If you’re not a fan of ground turkey, try it with ground pork or Italian sausage.
Can I make this ahead of time?
You can make the sauce ahead, but store the pasta and breadcrumbs separately. Refrigerate the pasta, but the breadcrumbs can be kept on the counter in an airtight container.
What can I use instead of orecchiette?
Small pasta shapes like mezze rigatoni, lumache, shells, farfalle, or cavatelli work well because they hold onto the sauce.
Can I use fresh peas instead of frozen?
Absolutely. Fresh peas can be added at the same time and may cook slightly faster.
How do I make this more lemony?
Add extra zest at the end or finish with a squeeze of fresh lemon juice right before serving.
Do I have to use breadcrumbs?
No, but they add great texture. You can skip them or substitute with toasted panko or even ¼ cup crushed pine nuts, walnuts, or almonds.
Chicken and Mushroom Orecchiette
Ingredients
- 8 ounces orecchiette
- 16 ounces cremini mushrooms (wiped clean and thinly sliced)
- 1 tablespoon plus 2 teaspoons extra virgin olive oil (plus more if needed)
- 1 pound ground chicken
- 1 yellow onion (peeled and finely diced)
- 4 cloves garlic (peeled and minced)
- 2 tablespoons butter
- 1 cup frozen peas
- ½ cup Italian parsley (minced)
- 1 lemon (juiced and zested)
- ½ cup breadcrumbs
- ½ cup fresh dill (loosely packed and minced)
- Salt and pepper to taste
For serving:
- Parmigiano-Reggiano (shaved, optional)
Instructions
Cook the orecchiette:
- Bring a large pot of salted water to a boil. Add the orecchiette and cook until just al dente. Reserve 1 ½ cups pasta cooking water before draining the pasta. Set aside.
Sauté the mushrooms:
- As you wait for the water to boil, place a wide pot on the stove over medium heat. Add the mushrooms and allow the moisture to cook out of them. Turn occasionally (they may stick; that’s okay).
- Continue sautéing for 10 to 12 minutes until the water completely evaporates from the pot. After the moisture evaporates, add 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, and black pepper to taste. Continue sautéing for 5 minutes until browned and crisp around the edges. Remove from the pot.
Brown the chicken:
- If the pot seems dry, add additional extra virgin olive oil. Return the heat to medium and add the ground chicken. Season with salt and pepper. Cook for 10 to 12 minutes, breaking the chicken up as it cooks, until browned and nearly cooked through.
- Add the finely diced onion and minced garlic to the chicken. Continue sautéing for 5 to 6 minutes until the onion softens. Season with salt and pepper.
Finish the sauce:
- Return the mushrooms to the pot with the chicken and add 2 tablespoons of butter. Cook over medium heat until the butter melts. Add 1 cup of pasta cooking water and bring to a boil. Reduce the heat to medium-low and rapid-simmer for 8 to 10 minutes until the liquid reduces. Add the remaining ½ cup of pasta cooking water as needed. Taste and adjust the seasoning to your preference.
- Add the minced parsley, frozen peas, lemon juice, and cooked orecchiette. Toss to coat. Simmer for 5 minutes until the peas are bright green and tender. Taste and adjust the seasonings to your preference.
Make the lemon-dill breadcrumbs:
- Heat 2 teaspoons extra virgin olive oil in a small skillet over medium heat. Once hot, add the breadcrumbs and cook, turning often, for 1 to 3 minutes until they darken in color. Be careful not to burn them. Once golden brown, add the lemon zest and minced dill and continue cooking for 1 minute until fragrant. Remove from the heat.
To serve:
- Transfer the cooked chicken and mushroom orecchiette to a large serving platter and scatter the breadcrumbs on top. Serve with shaved Parmigiano-Reggiano cheese on top. Enjoy!
