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Chicken and broccoli orecchiette

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Chicken and broccoli orecchiette is a simple weeknight meal. Topped with parmesan, chilli flakes and crunchy almonds, this tasty pasta dish will be a hit.

  • Serves4
  • Cook time15 minutes


  • 400g dried orecchiette
  • 2 tbs extra virgin olive oil
  • 500g Coles RSPCA Approved Australian Chicken Tenderloins, thinly sliced diagonally
  • 1 head broccoli, cut into small florets
  • 2 garlic cloves, crushed
  • 1 tsp dried chilli flakes (optional)
  • ⅓ cup (25g) finely grated parmesan
  • ¼ cup (40g) dry-roasted almonds, coarsely chopped

Nutritional information

Per Serve: Energy: 2943kJ/704 Cals (34%), Protein: 51g (102%), Fat: 24g (34%), Sat fat: 5g (21%), Carb: 66g (21%), Sugar: 1g (1%), Fibre: 8g (27%), Sodium: 302mg (15%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ½ cup (125ml) of cooking liquid.
  2. Step 2

    Meanwhile, heat 2 tsp of the oil in a large deep non-stick frying pan over medium-high heat. Cook half the chicken, stirring, for 3 mins or until golden brown and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining chicken and another 2 tsp of the oil.
  3. Step 3

    Heat remaining oil in pan. Add the broccoli and cook, tossing, for 3 mins or until bright green. Add garlic and chilli, if using. Cook for 2 mins or until aromatic.
  4. Step 4

    Return the chicken to the pan with the pasta, reserved cooking liquid and ¼ cup (20g) of the parmesan. Toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with the almond and remaining parmesan.