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Prep time
25 minutes
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Cook time
50 minutes
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Serves
4 to 6
Author Notes
Green goddess dressing can be made many different ways, but it should be creamy, bright, and full of herbs. The creaminess can be dairy-forward or plant-based, and the herbs, always fresh, vary based on the cook and the recipe. Brightness can come from sour cream, lemon juice or zest, or fresh garlic. A little umami from anchovies is often used too.
To make a green goddess-inspired pasta, we start by adding the herbs three ways. First, we make a post-marinade with Planet Oat Extra Creamy Oatmilk, chopped garlic, and plenty of dill, basil, and parsley. (The tender cooked chicken will soak up these flavors *after* a quick sauté.) Fresh herbs also make their way into the creamy sauce before the pasta bakes. And then? More herbs on top for a fresh finish.
To make a bright, creamy sauce, we start with a simple butter and flour roux, then we whisk in chicken broth and plenty of Planet Oat Extra Creamy Oatmilk. Adding cream cheese makes a more velvety, slightly tangy sauce. Briny crumbled feta adds a salty umami flavor in lieu of anchovies. (You can make this dairy-free by substituting plant-based ingredients 1:1 throughout, except for the final cheese melt on top—you can skip the mozzarella.)
Because green goddess dressing pairs so beautifully with nearly every vegetable, we loaded up this chicken and pasta bake with all of our favorite late summer vegetables: tender corn, cheery yellow Sungold tomatoes, and plenty of broccoli florets. (Anything green goddess needs a green vegetable!) The result? A comforting baked pasta filled with lots of bright, fresh flavors that still feels as cozy as your favorite sweater.
—Anna Painter
Test Kitchen Notes
Planet Oat compensated Food52 for providing content contained in this article. —Food52
Ingredients
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1/4 cup
finely chopped parsley, divided, plus more to serve
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1/4 cup
finely chopped basil, divided, plus more to serve
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1/4 cup
finely chopped dill, divided, plus more to serve
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1
clove garlic, finely chopped
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1 teaspoon
finely grated lemon zest
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2 cups
Planet Oat Extra Creamy Oatmilk, divided
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Kosher salt
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Freshly ground pepper
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3 tablespoons
olive oil, divided
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1 3/4 pounds
boneless, skinless chicken breasts, cut into 1” pieces
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2 cups
shucked fresh corn, kernels cut off of cobs, or 1½ cups frozen corn, thawed
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4 1/2 cups
(12 ounces) broccoli florets
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8 ounces
orecchiette
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3 tablespoons
all-purpose flour
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3 tablespoons
unsalted butter
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1 cup
low-sodium chicken broth
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4 ounces
cream cheese
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4 ounces
crumbled feta, divided
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2 ounces
whole milk mozzarella, chopped
Directions
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Combine 3 tablespoons of each parsley, basil, dill, scallions, garlic, lemon zest, and ½ cup of oat milk in a medium bowl. Season marinade with ½ teaspoon salt and a few grinds of pepper.
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Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium–high. Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. Transfer to marinade and stir to coat.
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Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
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In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Add tomatoes, corn, broccoli,and 1 tablespoon of water. Season with salt and pepper. Cook until corn and broccoli are just tender, about 5 minutes. Transfer to a bowl. Wipe out the skillet and save for step 6.
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Add orecchiette to the boiling water, then cook until al dente, 9 to 10 minutes. Drain.
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In the same skillet, melt butter over medium. Sprinkle flour over butter and cook, stirring constantly, for 1 minute. Stir in chicken broth, whisking constantly, until the broth and roux are combined. Add the cream cheese, whisking until the cream cheese is incorporated.. Add the oat milk and whisk constantly until the mixture is smooth. Stir half of the feta and season with salt and pepper. Remove from the heat.
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Return orecchiette, vegetables, and remaining 1 tablespoon of each parsley, basil, and dill to the skillet. Using a slotted spoon, transfer the chicken to the skillet, (it's ok if the herbs and garlic come with it), and discard any remaining marinade. Stir to coat everything in the sauce. Top with the mozzarella dn remaining feta.
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Transfer the skillet to the oven and bake until the cheese has melted and the sauce is bubbling around the edges, 20 to 25 minutes. Garnish with more chopped parsley, basil, and dill.
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