Description
A rustic Italian pasta dish featuring tender chicken, smoky pancetta, and mushrooms in a creamy white wine sauce. This hearty ‘woodsman-style’ recipe combines rich flavors with al dente pasta for a satisfying meal.
Ingredients
Scale
- 12 oz fettuccine or pappardelle pasta
- 2 boneless, skinless chicken breasts, cubed
- 4 oz pancetta or bacon, diced
- 8 oz cremini mushrooms, sliced
- 3 garlic cloves, minced
- ½ cup dry white wine
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tsp fresh thyme leaves
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Cook pasta al dente according to package directions. Reserve ½ cup pasta water.
- Heat olive oil in large skillet over medium-high. Season chicken with salt/pepper and cook until golden (5-6 mins). Remove.
- In same skillet, cook pancetta until crisp (3-4 mins). Add mushrooms and sauté 5 mins until browned.
- Add garlic, thyme, and red pepper flakes; cook 1 minute until fragrant.
- Deglaze with white wine, scraping up browned bits. Simmer 2 mins until reduced by half.
- Stir in cream and broth. Simmer 5 mins until slightly thickened.
- Return chicken to pan. Add cooked pasta and Parmesan. Toss to coat, adding pasta water as needed.
- Garnish with parsley and extra Parmesan before serving.
Notes
- For richer flavor: Use wild mushrooms like porcini
- Vegetarian option: Omit chicken/pancetta, use vegetable broth
- Make ahead: Sauce keeps refrigerated 3 days (reheat gently)
- Wine pairing: Use same wine for cooking and serving
- Shortcut: Substitute rotisserie chicken
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 680
- Sugar: 4g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg