I whipped up this caramelized onion pasta dish recipe after I saw an influencer stirring caramelized onions into pasta. Immediately, I was so frustrated with myself because this is something I have done many, many times. I just never made a TikTok about it. So now who’s the poseur? Your girl, Lori.
Just like the baked feta pasta craze, caramelized French onion pasta has become a “thing”. My version uses the amazingly flavored broth and juicy chicken from a recipe of my perfect chicken breasts and the creamiest of caramelized onions to make a chicken orecchiette pasta you’re going to want to make every week.
Sounds waaaay more fancy and complicated than it is. But— so worth it.
This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!
Ingredient callouts
Despite this recipe being described as “creamy”, there isn’t one drop of heavy cream, half and half or milk in the ingredient list. The heavy lifting is done by the onions as they become richer and more intense with each minute spent caramelizing.
Save This Recipe!
Enter your email and we'll send it right to you!
Best onions for caramelizing
Sweet, like Vidalia, or yellow onions are the best for caramelizing. Look for onions that don’t anything sprouting out of the top with smooth papers on the skin.
Other ingredients you’ll need:
Pro tip
A little apple cider vinegar in the sauce brings a little bite and tang. You could also squeeze in some lemon juice. if you prefer.
How to make caramelized onion orecchiette
First cook up 1/2 lb of orecchiette pasta until al dente (about 9 minutes), Reserve about 1 -1 1/2 cups of pasta water and then drain the pasta.
- Start by cooking the chicken using my foolproof method for juicy chicken breasts. Once cooked, slice or dice the chicken and set aside.
- Reserve the broth from the pan for the pasta sauce.
- Slice up the onions and garlic (not shown).
Next, make the base for the sauce:
- In the pan used to cook the chicken, melt butter and heat olive oil. Add the thinly sliced onions and cloves of garlic to the pan and saute. Season with salt and pepper, add in the thyme sprigs and lower the heat after 2 minutes to a simmer.
- Continue stirring and cooking the onions and garlic for 30 minutes or so until rich and caramelized.
- To the onions, add the reserved broth. Scrape up the brown bits from the bottom of the pan and simmer the sauce for a bit. Add pasta water in 1/4 cup increments. Keep stirring until the onions and chicken get creamy.
- Stir in a pat of butter and the spinach. Add in a splash of apple cider vinegar and taste for seasoning.
- Add the chicken back into the pan and toss until coated. Sprinkle over feta cheese, some grated parmesan and more fresh thyme to your taste.
Time saving tips
Swap out the chicken for sauteed shrimp.
Slice up a rotisserie chicken breast.
Cook the pasta the day before you plan to eat and don’t forget to save some pasta water in a container or mason jar.
Made this recipe?
I’d love it if you’d share your review and leave a star rating and comment!
Caramelized Onion Orecchiette Pasta with Chicken
SAVE THIS RECIPE
Enter your email and we'll send it right to you!
Ingredients
- 2 chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 Tablespoons olive oil, divided
- 3 Tablespoons unsalted butter, divided
- 2 sweet onions, thinly sliced, I used Vidalia
- 4 garlic cloves, peeled and sliced
- 4 sprigs of fresh thyme
- ½ lb orecchiette pasta
- 1 teaspoon apple cider vinegar
- ½ cup feta cheese
- 2 cups baby spinach leaves, optional
Instructions
- Using a meat tenderizer, flatten chicken breasts between a folded piece of parchment paper. Pound until of an even thickness. Season one side with salt and pepper.2 chicken breasts, ½ teaspoon kosher salt, ½ teaspoon black pepper
- Heat about 1 Tablespoon of olive oil in a large skillet. Lay seasoned side down in skillet, season the other side and saute for 1 minute. Carefully check and if the chicken comes away easily from the pan, turn it over. Cover the pan immediately, lower the heat to a simmer and set a timer for 10 minutes.3 Tablespoons olive oil
- In no way shape or form…DO NOT REMOVE THE LID.
- After 10 minutes have passed, turn off the heat, reset the timer for another 10 minutes and DO NOT REMOVE THE LID.
- After the timer is up, remove the chicken along with the broth from the skillet, separate the broth and set aside. To the same skillet, heat and melt the olive oil and butter over medium heat. Add in the sliced onions and sliced garlic cloves. Season with salt and pepper and add in the sprigs of fresh thyme. Stir until the onions are caramelized on medium low, about 25 minutes.4 garlic cloves, 2 sweet onions, 3 Tablespoons unsalted butter, 4 sprigs of fresh thyme
- Meanwhile cook the pasta in salted boiling water until al dente about 9 minutes. Reserve 1 cup of the pasta water.½ lb orecchiette pasta
- Stir the cooked pasta into the skillet with the onions/garlic and add the broth. Add 1 T butter and start with ¼ cup of pasta water as needed to thicken. Add in the vinegar.1 teaspoon apple cider vinegar
- Toss in cooked chicken and spinach ,if using. Once fully mixed, sprinkle over feta and parmesan. Taste for seasoning. Cover pan with lid to soften the feta and serve.½ cup feta cheese
