This easy one pot creamy chicken pasta is rich, packed with flavor, and weeknight ready!
- 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
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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.
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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.
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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.
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Deglaze the pan with the white wine, scraping the bottom of the pan. Cook until reduced by one half.
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Add the stock and cream to the pan and season with kosher salt and pepper. Bring to a simmer.
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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.
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Uncover and cook until the pasta is cooked al dente, 10-15 mins.
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Stir in the parmesan and top with a sprinkle of parsley and serve.
- Don't have pancetta? Substitute 5-6 strips of bacon.
- Don't skip dredging the chicken in flour. Not only does it give the chicken a golden brown crust, it helps to thicken the sauce as it cooks.
- Don't over-cook the chicken! It will continue to cook after it's mixed into the stock.
- Any medium type pasta will work in this creamy chicken pasta. I love medium shells, but rotini, farfalle, or penne would be excellent substitutes.
- When you deglaze with the white wine, be sure to scrape up all the browned bits for added flavor.
- I keep this dish simple with just parsley, but torn basil leaves would also be delicious.
- Leftovers? Reheat with an extra splash of cream and/or stock.