Loaded with flavour from the garlic cheese sauce, pancetta and seasoned chicken, this Baked Chicken and Pancetta Pasta is one of our favourite pastas to enjoy as a family!
This is another comforting dish my family can not get enough of. Five of us polish off this pasta in one sitting and then the kids ask for it again next week!
Baked Chicken and Pancetta Pasta
The sauce in this pasta dish is your basic alfredo sauce with additional cheeses added for a pop of flavour. The chicken is seasoned and sauteed, pancetta crisped up, sundried tomatoes chopped, penne pre-cooked, and all ingredients combined together for a comforting and satisfying meal.
Not to be confused with a white sauce, an alfredo sauce typically contains a hard cheese like parmesan or asiago, and garlic. A traditional Alfredo sauce does not contain flour but we are not so traditional in this dish!
If you don’t have the time or feels to bake this dish in the oven, then don’t! Could be summer and too hot to turn the oven on. The fix is to combine all ingredients in a big bowl or pasta dish, sprinkle on the extra freshly grated cheese and serve hot
Thinking you are going to make this dish? Consider the following first.
- Only cook your pasta to al dente, do not over cook it.
- Use fresh grated cheese wherever it calls for it.
- Substitute sauteed shrimp for the chicken.
- Spinach, sauteed mushrooms or onions is delicious added in.
- Salt each layer. Salt the chicken. Salt the pasta water. Salt the cheese sauce. It’s important to season the layers.
- Serve with a drizzle of olive oil, sprinkle of sea salt and fresh chopped rosemary on top.
We like to serve this with a side or green salad to help cut through the richness of the pasta.
Recommended Side Dishes
- Fruit Salad with Gouda
- Grilled Corn, Radish and Arugula Salad
- Bok Choy Salad
- Cucumber Salad
- Brussels Sprouts with Candied Walnuts
- Roasted Cabbage Wedges
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 4 slices pancetta, diced into larger pieces
- 2 chicken breasts
- spices like a blend or Old Bay
- 1 lb 450-500g penne
- 3 tbsp butter
- 3 tbsp flour
- 2 garlic cloves
- 3 cups milk
- 2 cups provolone, grated
- 1 cup Parmesan, grated
- 1/2 cup asiago, grated
- 1/3 cup sundried tomatoes, chopped
- salt and pepper to taste
- spray cooking oil
- olive oil
- Preheat oven to 400 F. Spray casserole dish with oil and set aside.
- In a large nonstick pan cook pancetta over medium heat. Remove with slotted spoon onto paper towel lined plate. Leave grease in pan.
- Half chicken breasts lengthwise. Season chicken with salt, pepper and spices. Add to hot pan with leftover grease and cook until no longer pink (3-5 minutes). Remove to plate and tent with tin foil.
- In a large pot of boiling salted water, cook pasta until al dente. Drain and lay out on baking sheet to cool off without sticking.
- In a large pot, melt butter over medium heat. Whisk in flour and garlic cooking for about 1 minute. Pour in a little milk and whisk until combined. Continue to pour in milk while whisking frequently bringing to a boil. It will thicken as it heats up. Season with salt and pepper. Remove from heat and stir in 1.5 cups provolone, 1/2 cup parmesan and 1/4 cup asiago.
- Slice or shred chicken and mix with bacon, sundried tomatoes and noodles. Pour into prepared casserole dish. Sprinkle remaining provolone, parmesan and asiago on top.
- Baked, uncovered, for about 25 minutes or until top is starting to brown and bubbling.
- Serve immediately as is or with a side salad and drizzle of olive oil on top.