Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tomato Cream Cheese Pasta with Chicken and Pancetta

Tomato Cream Cheese Pasta with Chicken and Pancetta

Delicious and creamy Tomato Cream Cheese Pasta with Chicken and Pancetta combines tender chicken, crispy pancetta, and a luscious tomato cream cheese sauce for a comforting and indulgent weeknight dinner that’s easy to prepare in under 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Proteins

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 4 oz pancetta, diced

Dairy

  • 4 oz full-fat cream cheese, cut into chunks

Produce and Aromatics

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • Fresh basil or parsley, chopped (for garnish)

Canned Goods

  • 1 can (14 oz) crushed tomatoes

Pantry Staples

  • 12 oz pasta (penne, rigatoni, or fusilli)
  • 2 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare and Cook the Chicken and Pancetta: Heat 2 tablespoons of olive oil in a large pan over medium heat. Season the diced chicken breast with salt and pepper. Add the chicken to the pan and cook for 5-6 minutes until golden and nearly cooked through. Remove the chicken and set aside. In the same pan, add the diced pancetta and cook until crispy, allowing the fat to render and flavor the pan.
  2. Sauté Aromatics: Using the rendered pancetta fat, add the finely chopped onion and minced garlic to the pan. Sauté them over medium heat until the onion is soft and fragrant, taking a few minutes to gently caramelize for depth of flavor.
  3. Add Tomato and Cream Cheese: Pour in the canned crushed tomatoes and stir well to combine. Let the sauce simmer for about 5 minutes to meld the flavors. Then reduce the heat and add chunks of cream cheese, stirring continuously until it melts and forms a smooth, creamy tomato sauce.
  4. Cook Pasta and Combine: Cook the pasta according to the package instructions until al dente. Drain the pasta and immediately add it to the pan with the creamy tomato sauce. Return the cooked chicken and crispy pancetta to the pan and gently stir to coat everything evenly with the sauce.
  5. Final Touches and Serve: Season the pasta with additional salt and pepper to taste. Garnish with freshly chopped basil or parsley and serve warm for the best flavor and texture.

Notes

  • Don’t overcook the chicken; remove it from heat just before it’s fully cooked as it will finish cooking when combined with the sauce.
  • Use full-fat cream cheese for a silkier, richer sauce compared to low-fat versions.
  • Save some pasta cooking water to add a splash if the sauce becomes too thick, helping it cling better to the pasta.
  • Render pancetta slowly to maximize crispness and flavor without burning.
  • Add fresh herbs just before serving to maintain their vibrant color and fresh taste.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian-inspired
  • Diet: Gluten Free (use gluten-free pasta)

Nutrition

  • Serving Size: 1 serving
  • Calories: 520 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 85 mg

Keywords: tomato cream cheese pasta, chicken pasta, pancetta pasta, creamy pasta recipe, quick weeknight dinner, easy pasta dish