One Pot Creamy Chicken Pasta

Instructions

1. 01

   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.

2. 02

   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.

3. 03

   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.

4. 04

   Deglaze the pan with the white wine, scraping the bottom of the pan. Cook until reduced by one half.

5. 05

   Add the stock and cream to the pan and season with kosher salt and pepper. Bring to a simmer.

6. 06

   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.

7. 07

   Uncover and cook until the pasta is cooked al dente, 10-15 mins.

8. 08

   Stir in the parmesan and top with a sprinkle of parsley and serve.