Bring a large pot of water to a boil with a large pinch of salt. Meanwhile, halve, peel, and dice the onion.Mince or grate the garlic. Finely chop the parsley. Trim and discard the bottom inch of the asparagus, then cut into 1-inch pieces. Core, seed, and remove the white veins from the bell pepper. Cut into strips, then into 1/2-inch cubes. Cut the broccoli into bite sized florets.

Fill a large bowl with ice water. Add the broccoli to the boiling water for 4-5 minutes, until bright green and crisp-tender. Remove from water with a slotted spoon and reserve in the ice bath. Add the asparagus to the boiling water for 2-3 minutes, until bright green and crisp-tender. Reserve in the ice bath with the broccoli. Keep the water boiling on the stove for the pasta later!

Heat 2 teaspoons olive oil in a large pan over medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and cook 4-5 minutes per side, until juices run clear when pierced. Set aside.

Add the orecchiette to the boiling water and cook for 9-10 minutes, until al dente. Reserve 1/2 cup pasta water, then drain.

Meanwhile, heat 1 teaspoon olive oil in the same pan over medium heat. Add the onion and bell pepper and cook for 6-8 minutes, tossing, until softened. Add the garlic and 1/4 teaspoon chili flakes (or more if you like!) and cook for 30 seconds, until fragrant. Season with salt and pepper.

Slice the chicken against the grain, then add it to the pan along with the pasta, broccoli. asparagus, sour cream, half the Parmesan, half the parsley, and a splash of pasta water. Toss to combine, then season with salt and pepper to taste.

Serve sprinkled with remaining parsley and Parmesan and enjoy!