Creamy Pappardelle with Chicken and Bacon

Name: Creamy Pappardelle with Chicken and Bacon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 to 8 servings
Ingredients: kosher salt; 8 ounces (about 2 cups) thick-cut bacon; 3/4 cup (4 oz) finely chopped onion; 2 garlic cloves; 1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary or 1 1/4 teaspoons dried rosemary; freshly ground black pepper; 1 1/2 cups heavy cream; 16 ounces pappardelle or other wide noodles; 1 medium (4 oz) carrot; 6 cups (from 1 large chicken) shredded rotisserie chicken; freshly grated Parmigiano-reggiano cheese; coarsely chopped fresh flat-leaf parsley

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 to 8 servings
Calories
922 kcal
Course
Main Course
Cuisine
American

Creamy Pappardelle with Chicken and Bacon

Iris Warren

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Rotisserie chicken is folded into a rich, bacony cream sauce that drapes perfectly over pappardelle (or other wide noodles) for a comforting dish that’s as good for a chilly night at home alone as it is for a casual yet special dinner with friends.

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Ingredients

Servings

kosher salt
8 ounces (about 2 cups) thick-cut bacon cut crosswise into 1/2 inch (13 mm) wide pieces
3/4 cup (4 oz) finely chopped onion
2 garlic cloves gently smashed and peeled
1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary or 1 1/4 teaspoons dried rosemary
freshly ground black pepper
1 1/2 cups heavy cream
16 ounces pappardelle or other wide noodles
1 medium (4 oz) carrot finely chopped
6 cups (from 1 large chicken) shredded rotisserie chicken at room temperature
freshly grated Parmigiano-reggiano cheese for serving
coarsely chopped fresh flat-leaf parsley for serving (optional)

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Instructions

Bring a large pot of well-salted water to boil over medium-high heat.
Meanwhile, in a skillet large enough to hold the cooked pasta, cook the bacon, stirring frequently, until just cooked through with crispy edges, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat in the pan.
Add the onion, garlic, rosemary, and 1/4 teaspoon pepper to the skillet and cook, stirring frequently, until the onion is tender, 3 to 5 minutes (do not brown). Add the cream, bring to a simmer, and cook until the sauce is slightly thickened, about 3 minutes more.
Meanwhile, add the pappardelle and carrots to the boiling water and cook until the pasta is al dente and the carrots are tender, 5 to 6 minutes. (If using other wide noodles, boil until al dente, adding the carrots 5 to 6 minutes before the pasta is done.) Reserving 1 1/2 cups (350 ml) of the pasta water, drain the pasta in a colander.
Add the pasta to the sauce, then 3/4 cup (180 ml) of the pasta water, the chicken, the reserved bacon, and toss to combine. Cook over low heat until the chicken is warmed through, 3 to 5 minutes. Add more pasta water to loosen the sauce, if desired.
Top with cheese, parsley, if using, and salt and pepper to taste. Serve immediately.

Nutrition Information

Show Details

Serving 1serving Calories 922kcal (46%) Carbohydrates 60g (20%) Protein 60g (120%) Fat 48g (74%) Saturated Fat 22g (110%) Monounsaturated Fat 17g Trans Fat 1g Cholesterol 287mg (96%) Sodium 801mg (33%) Fiber 3g (12%) Sugar 3g (6%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 922 kcal

% Daily Value*

Serving	1serving
Calories	922kcal	46%
Carbohydrates	60g	20%
Protein	60g	120%
Fat	48g	74%
Saturated Fat	22g	110%
Monounsaturated Fat	17g	85%
Trans Fat	1g	50%
Cholesterol	287mg	96%
Sodium	801mg	33%
Fiber	3g	12%
Sugar	3g	6%