Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp extra virgin olive oil
  • 3 oz pancetta ((sliced or cubed))
  • 1 1/2 lbs boneless, skinless chicken breasts, (thin cut)
  • kosher salt and pepper
  • 1/4 cup AP flour
  • 4 cloves garlic, (minced)
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken stock
  • 1 cup heavy cream
  • 10 oz dried pasta ((shells, rotini or other medium size pasta))
  • 1/4 cup parsley, (minced (+1 Tbsp for garnish))
  • 1/2 tsp red pepper flakes
  • 1/4 cup parmesan cheese, (grated)

Instruction

  • Heat the oil and lay the pancetta (if sliced) in a single layer in the bottom of dutch oven or large heavy bottomed pot. Cook over medium heat until crisp, turning over once. Remove the pancetta to a paper towel lined plate and leave the drippings in the pan.
  • Season the chicken on both sides with kosher salt and pepper and dredge in flour. Cook the chicken in the pancetta drippings over med/high heat until cooked through, turning once (about 8-10 mins). Remove the chicken to a plate.
  • Add the garlic to the pan and cook until golden and fragrant, about 2 mins. Add a splash of olive oil if the pan is dry.
  • Deglaze the pan with the white wine, scraping the bottom of the pan. Cook until reduced by one half.
  • Add the stock and cream to the pan and season with kosher salt and pepper. Bring to a simmer.
  • Crumble the pancetta and slice the chicken into strips. Stir the pasta, pancetta, chicken, parsley, and red pepper flakes into the stock/cream. Cover and cook for 10 mins over medium heat.
  • Uncover and cook until the pasta is cooked al dente, 10-15 mins.
  • Stir in the parmesan and top with a sprinkle of parsley and serve.