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Chicken and Mushroom Orecchiette with Lemon-Dill Breadcrumbs Recipe

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4.1 from 10 reviews

This Chicken and Mushroom Orecchiette is a delightful Italian-inspired pasta dish combining tender ground chicken, earthy cremini mushrooms, and bright lemon-dill breadcrumbs. Cooked to perfection, the orecchiette pasta is tossed with a flavorful sauce made from sautéed ingredients, fresh parsley, sweet peas, and zesty lemon, offering a harmonious balance of textures and flavors perfect for a hearty family meal.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces orecchiette

Mushrooms & Meat

  • 16 ounces cremini mushrooms, wiped clean and thinly sliced
  • 1 pound ground chicken

Produce

  • 1 yellow onion, peeled and finely diced
  • 4 cloves garlic, peeled and minced
  • 1 cup frozen peas
  • ½ cup Italian parsley, minced
  • 1 lemon, juiced and zested
  • ½ cup fresh dill, loosely packed and minced

Oils & Fats

  • 1 tablespoon plus 2 teaspoons extra virgin olive oil (plus more if needed)
  • 2 tablespoons butter

Other

  • ½ cup breadcrumbs
  • Salt and pepper to taste
  • Parmigiano-Reggiano, shaved (optional)

Instructions

  1. 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.
  2. Sauté the mushrooms: Place a wide pot on medium heat. Add the sliced mushrooms and cook, turning occasionally, for 10 to 12 minutes until the moisture evaporates. Once dry, add 1 tablespoon olive oil, ½ teaspoon kosher salt, and black pepper to taste. Continue cooking for another 5 minutes until mushrooms are browned and crisp around the edges. Remove from the pot.
  3. Brown the chicken: Add more olive oil to the pot if dry. Return heat to medium and add ground chicken, seasoning with salt and pepper. Cook for 10 to 12 minutes while breaking up the meat until browned and nearly cooked through.
  4. Add aromatics: Add the diced onion and minced garlic to the chicken. Sauté for an additional 5 to 6 minutes until the onion softens. Season with salt and pepper.
  5. Finish the sauce: Return mushrooms to the pot. Add 2 tablespoons butter and allow it to melt over medium heat. Pour in 1 cup pasta cooking water and bring to a boil, then reduce to medium-low to rapid simmer for 8 to 10 minutes until liquid reduces. Add remaining ½ cup pasta water as needed. Adjust seasoning to taste.
  6. Add final ingredients: Stir in minced parsley, frozen peas, lemon juice, and cooked orecchiette. Toss gently to coat and simmer for 5 minutes until peas are bright green and tender. Adjust seasoning if needed.
  7. Make lemon-dill breadcrumbs: Heat 2 teaspoons olive oil in a small skillet over medium heat. Add breadcrumbs, cooking and stirring frequently for 1 to 3 minutes until golden brown. Add lemon zest and minced dill, cook for 1 more minute until fragrant. Remove from heat.
  8. Serve: Transfer the pasta mixture to a serving platter. Sprinkle the lemon-dill breadcrumbs on top. Serve with shaved Parmigiano-Reggiano cheese if desired. Enjoy your meal!

Notes

  • Reserve pasta water to adjust sauce consistency during cooking.
  • Cook mushrooms thoroughly to evaporate moisture — key for browning and flavor.
  • If desired, substitute ground chicken with ground turkey or plant-based meat for variation.
  • Adjust salt and pepper according to taste preferences.
  • Lemon zest in breadcrumbs adds brightness and aroma; do not skip for best flavor.
  • Use freshly shaved Parmigiano-Reggiano for authentic finish, optional for dairy-free diets.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/chicken-and-mushroom-orecchiette-with-lemon-dill-breadcrumbs-recipe/