* 4 ounces pancetta, diced * 1 pound ground chicken; or use ground turkey or lean ground beef * 2 teaspoons Italian seasoning, divided * 1 teaspoon garlic powder * 2 teaspoons olive oil * 1 yellow onion, peeled and diced * 4 cloves garlic, peeled and minced * 14.5-ounce can of cannellini beans, drained * ½ teaspoon crushed red pepper, plus more to taste * ½ pound of dry tubular pasta, like penne or rigatoni * ½ cup heavy cream * 1 cup grated mozzarella cheese * Fresh basil leaves, for serving * Salt and pepper to taste
**Fry the pancetta:**
1. Place the pancetta in a cold skillet or wide pot and turn the heat to medium. Cook, turning occasionally, for 5–6 minutes or until the fat renders completely and the pancetta is crispy. 2. Using a slotted spoon, transfer a heaping tablespoon to a small bowl and reserve for garnish. Transfer the remaining pancetta to a large bowl.
**Cook the chicken:**
1. Return the heat on the skillet to medium. Add the ground chicken and cook it in the pancetta fat for 12–15 minutes, breaking it up as it cooks. Season with salt, pepper, 1 teaspoon of Italian seasoning, and garlic powder. Add a pinch of crushed red pepper to taste. Cook for an additional 3 minutes. Transfer the cooked chicken to the large bowl with the pancetta.
**Boil the pasta:**
1. Bring a large pot of water to a boil. Add salt and cook the pasta for 3 minutes under al dente. Remove ½ cup pasta cooking water from the pot before draining the pasta. 2. Meanwhile, preheat the oven to 425ºF.
**Prepare the sauce:**
1. In the same skillet used to cook the chicken, heat 2 teaspoons of olive oil over medium heat. Once hot, add the onion and sauté for 5–7 minutes, turning often, until translucent and softened. 2. Add the garlic and cook for 1 minute until fragrant. 3. Pour in the beans and season with the remaining 1 teaspoon of Italian seasoning and ½ teaspoon of crushed red pepper. Add the cooked chicken and pancetta 4. Pour in the pasta cooking water and the heavy cream. Bring to a boil and then reduce heat and simmer for 5 minutes. Taste and adjust the seasonings to your preference.
**Finish the pasta:**
1. Add the cooked pasta to the pot and toss to coat. Spread into an even layer in the skillet. Sprinkle the mozzarella cheese on top of the pasta and scatter the pancetta you reserved for garnish on top. 2. Transfer to the oven for 15 minutes until the cheese is bubbly. If you like, turn on the broiler and broil for 2 minutes for extra browned bubbly spots on top.
**To serve:**
1. Remove the skillet from the oven and let stand for 5 minutes. Serve with fresh basil leaves on top if you like. Enjoy!
nb4hnp
This looks *incredible*. I’m adding the ingredients to my grocery list right now.
blackwrensniper
Such a simple recipe. Looks tasty! Been trying to find a few more recipes to add to my rotation that have beans too, so this is perfectly timed, thanks.
QueenPeachie
Unpopular opinion: you don’t need chicken if you’ve got beans and bacon. Like, why?
BoabHonker
This person waves their spoon around exactly like Pimblokto. Recipe looks good tho.
EmbracePenguin78
Wow looks absolutely incredible!!
JusticeofthePeach
This looks absolutely delicious, I think it will be on the menu for dinner next weekend!
ExecutiveElizabeth
This looks delicious!
TheVerjan
I have all the stuff to make this and I am definitely going to! 😍
9 Comments
**Recipe here originally:** [**Creamy Chicken and White Bean Pasta**](https://newsletter.triedandtruerecipe.com/p/pasta-for-the-week)
You can also follow **[@triedandtruerecipes](https://www.instagram.com/triedandtruerecipes/)** on IG for more recipes and movies and all kinds of other nonsense.
* 4 ounces pancetta, diced
* 1 pound ground chicken; or use ground turkey or lean ground beef
* 2 teaspoons Italian seasoning, divided
* 1 teaspoon garlic powder
* 2 teaspoons olive oil
* 1 yellow onion, peeled and diced
* 4 cloves garlic, peeled and minced
* 14.5-ounce can of cannellini beans, drained
* ½ teaspoon crushed red pepper, plus more to taste
* ½ pound of dry tubular pasta, like penne or rigatoni
* ½ cup heavy cream
* 1 cup grated mozzarella cheese
* Fresh basil leaves, for serving
* Salt and pepper to taste
**Fry the pancetta:**
1. Place the pancetta in a cold skillet or wide pot and turn the heat to medium. Cook, turning occasionally, for 5–6 minutes or until the fat renders completely and the pancetta is crispy.
2. Using a slotted spoon, transfer a heaping tablespoon to a small bowl and reserve for garnish. Transfer the remaining pancetta to a large bowl.
**Cook the chicken:**
1. Return the heat on the skillet to medium. Add the ground chicken and cook it in the pancetta fat for 12–15 minutes, breaking it up as it cooks. Season with salt, pepper, 1 teaspoon of Italian seasoning, and garlic powder. Add a pinch of crushed red pepper to taste. Cook for an additional 3 minutes. Transfer the cooked chicken to the large bowl with the pancetta.
**Boil the pasta:**
1. Bring a large pot of water to a boil. Add salt and cook the pasta for 3 minutes under al dente. Remove ½ cup pasta cooking water from the pot before draining the pasta.
2. Meanwhile, preheat the oven to 425ºF.
**Prepare the sauce:**
1. In the same skillet used to cook the chicken, heat 2 teaspoons of olive oil over medium heat. Once hot, add the onion and sauté for 5–7 minutes, turning often, until translucent and softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Pour in the beans and season with the remaining 1 teaspoon of Italian seasoning and ½ teaspoon of crushed red pepper. Add the cooked chicken and pancetta
4. Pour in the pasta cooking water and the heavy cream. Bring to a boil and then reduce heat and simmer for 5 minutes. Taste and adjust the seasonings to your preference.
**Finish the pasta:**
1. Add the cooked pasta to the pot and toss to coat. Spread into an even layer in the skillet. Sprinkle the mozzarella cheese on top of the pasta and scatter the pancetta you reserved for garnish on top.
2. Transfer to the oven for 15 minutes until the cheese is bubbly. If you like, turn on the broiler and broil for 2 minutes for extra browned bubbly spots on top.
**To serve:**
1. Remove the skillet from the oven and let stand for 5 minutes. Serve with fresh basil leaves on top if you like. Enjoy!
This looks *incredible*. I’m adding the ingredients to my grocery list right now.
Such a simple recipe. Looks tasty! Been trying to find a few more recipes to add to my rotation that have beans too, so this is perfectly timed, thanks.
Unpopular opinion: you don’t need chicken if you’ve got beans and bacon. Like, why?
This person waves their spoon around exactly like Pimblokto. Recipe looks good tho.
Wow looks absolutely incredible!!
This looks absolutely delicious, I think it will be on the menu for dinner next weekend!
This looks delicious!
I have all the stuff to make this and I am definitely going to! 😍