Creamy Pappardelle with Chicken and Bacon
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
6 to 8 servings
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Calories
922 kcal
-
Course
Main Course
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Cuisine
American
Creamy Pappardelle with Chicken and Bacon
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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
- kosher salt
- 8 ounces (about 2 cups) Bacon cut crosswise into 1/2 inch (13 mm) wide pieces, thick-cut
- 3/4 cup (4 oz) onion finely chopped
- 2 garlic gently smashed and peeled, cloves
- 1 tablespoon plus 1 teaspoon rosemary coarsely chopped fresh, or 1 1/4 teaspoons dried
- black pepper freshly ground
- 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) chicken at room temperature, shredded rotisserie
- Parmigiano-Reggiano cheese for serving, freshly grated
- flat-leaf parsley for serving (optional, coarsely chopped fresh
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
(85%)
Trans Fat
1g
(50%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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