Creamy Chicken and Shell Pasta with Pancetta

It’s so winter right now. (said like Will Ferrel in Zoolander)

This is a total yummers. Absolute comfort with bangin’ flavors. Not only is it seasoned and seared chicken thighs in a creamy sauce all nestled with pasta shells, we’re topping it with PANCETTA yes girl please. It’s crispy and rich and has so much depth. It’s winter, this is what we need! None shall argue.

I always take some good kitchen scissors to my thighs. My chicken thighs, not my thighs. We gotta trim that fat, baby. Then we’ll liberally season with dried Italian seasoning and a good pinch of salt all around. ‘Atta goil.

OH!

WAIT!

I don’t know how I forgot a photo of the pancetta, but let’s crisp that up first. It’s all in the video. We’ll cook the cubed pancetta and it will release its own fat. Then we’ll cook the chicken in that fat. Talk about flavor building.

Six minutes per side and we’re set. Then take the chicken out while we cook the pasta shells and make the sauce. Which is just fire-roasted tomatoes and milk. (you can used cream if you want!) That’s it. When the pasta is almost al dente, transfer it back over to the skillet and let it finish cooking. Then we’ll nestle the chicken back in and…

Honey child.

That pasta absorbs the sauce, the pancetta adds the depth, the basil is pungent and delicious and the parmesan is nutty and perfect. You’re into this, right?

You can cut the chicken up before you put it back in, or just nestle and pull apart with forks. Whatever gives you giddy pants. We’re all just surviving, okay?

Those fire-roasted tomatoes carry an acidity to this dinner that’s always so comforting. What’s not to obsess over?

Add that pancetta! It will tear you straight up.

This should absolutely happen this week.

Creamy Chicken and Shell Pasta with Pancetta

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Ingredients

• 4 oz diced pancetta
• 1.5 pounds chicken thighs, excess fat trimmed
• 1 heaping Tbs. dried Italian seasoning
• Good pinch of salt
• 1 (15 oz) can diced fire-roasted tomatoes
• 2 1/2 cups milk
• 1 pound shell pasta
• Fresh basil, for garnish
• Freshly grated parmesan cheese, for garnish

Instructions

1. Heat a wide skillet over medium. Add the pancetta and cook until it’s taken on a bit of color and is nice and crispy. Remove with a slotted spoon, leaving the grease in the pan.
2. Season the chicken with Italian seasoning and a good pinch of salt on both sides. Place in the hot skillet and cook for six minutes. Flip and cook another six, until the chicken is seared all over. Remove from the pan to rest.
3. Add the diced tomatoes and milk; keep on a medium low simmer until the pasta is cooked, just a few minutes.
4. In the meantime, bring a large pot of salted water to a boil. Add the pasta and let it cook until just shy of al dente, then transfer the pasta into the sauce to finish. We still want it toothy. Nestle the chicken back in and gently stir to combine.
5. Off the heat, garnish with fresh basil, grated parmesan cheese and the reserved crispy pancetta. Divine!
6. Serves four. (At least)

7.8.1.2

721

https://bevcooks.com/2025/01/creamy-chicken-and-shell-pasta-with-pancetta/

Aaand the video!