Chicken and Pancetta Penne for Two

This easy dish has a lovely white sauce that’s complemented by pancetta. Pancetta, a pork product, is cured rather than smoked, so the flavor is more subtle. If you can’t find pancetta at your local grocery store, or it’s just too expensive (it’s $8 for a 3 oz package here), you can substitute bacon (I recommend nitrate-free, uncured bacon). It won’t be quite the same, but it’ll give it a nice flavor. I don’t immerse the pancetta in the sauce because my husband likes it crispy. If you like, you can add it at the same time as the asparagus. You can also substitute cubed pancetta and reduce the cooking time during the browning process.

Have you heard of ghee?

I use ghee rather than butter for its strong nutty taste and health benefits. Ghee is clarified butter whose milk solids have been simmered out of it. Use it once, and I think you’ll be hooked like I am! (also read: Are Ghee Benefits Better Than Butter?)

Creamy Chicken and Pancetta Penne for Two

• 2 c penne pasta
• 3 ounces pancetta
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, sliced into 1/4″ wide strips
• 1/2 c sliced crimini or white mushrooms
• 1/2 c finely diced white or yellow onion
• 1 tsp finely minced garlic
• 1/4 cup white wine
• 1 teaspoon salt, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, softened (or ghee)
• 2 cups low-sodium Chicken stock
• 1 bay leaf
• 1/2 cup frozen green peas
• 4 asparagus spears, trimmed and cut into 2-inch pieces
• 2 cups half-n-half
• 1 tablespoon chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 teaspoon lemon zest
• 3/4 teaspoon black pepper

Prepare the pasta as directed on the package; drain and keep warm.

Meanwhile, in a heavy saucepan,  over medium-high heat cook the pancetta until crispy – about 5 minutes. Remove it to a plate covered with paper towels. In the same pan, remove all but 1 Tbls pancetta grease. Add the mushrooms, onion, garlic, and chicken and saute until they’re browned and any liquid evaporates (5-7 minutes). Add olive oil if necessary.

In the same pan, add the white wine and scrape up the browned bits from the pan and allow it to simmer while you add the water to the flour in a small bowl and whisk until it forms a paste.

Add the paste to the pan and cook, stirring constantly, for 2 minutes (set the timer, it needs the full two minutes). Add the chicken stock and stir until incorporated. Then add the bay leaf and salt and bring it to a boil then turn it down to simmer for 5-7 minutes.

Stir in the half-n-half then add frozen peas, trimmed asparagus, thyme, parsley, lemon zest, and pepper. Cook at a low boil for 5-7 minutes or until sauce thickens

Serve over cooked pasta and sprinkle with reserved parsley, thyme, and pancetta.

This chicken and pancetta penne pasta dish makes two very generous servings with plenty of sauce. It’s easy enough for an everyday meal, but fancy enough to serve for a special occasion. If you want to stretch it and have some leftovers for lunch, add another chicken breast and another 1/2 cup of frozen peas. It will reheat fine if the noodles and sauce are stored and reheated separately, though it’s at its best right from the stove top.

Save and print the recipe below!

Chicken and Pancetta Penne for Two

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A delicious, creamy one-pot meal for two. Easy enough for an everyday meal, but fancy enough to serve for a special occasion!

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Ingredients

• 2 c penne pasta
• 3 ounces pancetta
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breasts, sliced into 1/4" wide strips
• 1/2 c sliced crimini or white mushrooms
• 1/2 c finely diced white or yellow onion
• 1 tsp finely minced garlic
• 1/4 cup white wine
• 1 teaspoon salt, divided
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, softened (or ghee)
• 2 cups low-sodium Chicken stock
• 1 bay leaf
• 1/2 cup frozen green peas
• 4 asparagus spears, trimmed and cut into 2-inch pieces
• 2 cups half-n-half
• 1 tablespoon chopped fresh thyme, divided
• 2 tablespoons chopped fresh parsley, divided
• 1/2 teaspoon lemon zest
• 3/4 teaspoon black pepper

Instructions

1. Prepare the pasta as directed on the package; drain and keep warm.
2. Meanwhile, in a heavy saucepan,  over medium-high heat cook the pancetta until crispy - about 5 minutes. Remove it to a plate covered with paper towels. In the same pan, remove all but 1 Tbls pancetta grease. Add the mushrooms, onion, garlic, and chicken and saute until they're browned and any liquid evaporates (5-7 minutes).  Add olive oil if necessary.
3. In the same pan, add the white wine and scrape up the browned bits from the pan and allow it to simmer while you add the water to the flour in a small bowl and whisk until it forms a paste.
4. Add the paste to the pan and cook, stirring constantly, for 2 minutes (set the timer, it needs the full two minutes). Add the chicken stock and stir until incorporated. Add the bay leaf and salt and bring it to a boil then turn it down to simmer for 5-7 minutes.
5. Stir in the half-n-half then add frozen peas, trimmed asparagus, thyme, parsley, lemon zest, and pepper. Cook at a low boil for 5-7 minutes or until sauce thickens
6. Serve over cooked pasta and sprinkle with reserved parsley, thyme, and pancetta.

Nutrition Information

Yield 2 Serving Size 1
Amount Per Serving Calories 701Total Fat 46gSaturated Fat 26gCholesterol 122mgSodium 2233mgCarbohydrates 30gSugar 15gProtein 32g

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Make sure to check out these other delicious chicken recipes:

Individual Chicken Pot Pies

Mango Chile Chicken with Coconut Pearl Couscous

Piña Colada Chicken Skewers with Fennel Cherry Slaw