Chicken Orecchiette Alfredo

• 300g chicken breast fillet
• 2-3 tablespoons olive oil
• 1/2 teaspoon noble sweet paprika
• 1-2 teaspoons fresh herbs (e.g., oregano, basil, thyme, rosemary, sage), finely chopped
• Salt and pepper, freshly ground
• 1 tablespoon butter
• 1 small onion, diced
• 1-2 cloves garlic, chopped
• 500ml chicken stock
• 250g orecchiette pasta
• 75ml cream
• 50g Parmesan cheese, finely grated
• Finely grated zest and juice of 1 lemon
• 1 handful of fresh baby spinach
• 1 handful of fresh, chopped basil, to garnish

Slice the chicken breasts in half lengthwise. Coat them in a tablespoon of olive oil, paprika, the chopped herbs, and season with salt and pepper.

Heat a tablespoon of olive oil in the Le Creuset 20cm Cast Iron Heart Casserole over a medium heat. Once hot, add the chicken breast strips in batches to the casserole. Sear for 2-3 minutes per side until golden brown. Transfer the browned chicken breast strips to a plate.

Next, melt the butter in the casserole. Sauté the diced onion and finely chopped garlic in it until translucent. Add some chicken stock and deglaze the onion-garlic mixture with it. Pour in the rest of the stock and bring to the boil. Add the orecchiette to the casserole and cook, constantly stirring for 5 minutes, until the pasta is slightly softer.

Stir the cream, Parmesan, lemon zest, juice, and a little salt and pepper into the pasta. Return the chicken to the casserole and place directly on top of the pasta. Place the lid on and simmer on low for 10-15 minutes (according to the pasta package directions), until the chicken strips are cooked through and the pasta is al dente.

Transfer the chicken again to a plate. Stir the baby spinach into the pasta. Place the chicken breast fillet back on the pasta and serve in the casserole garnished with fresh basil.