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.

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.

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.

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.

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.

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!