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Creamy pappardelle with chicken and bacon in a black bowl with a fork, topped with grated cheese.
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5 / 4 votes

Creamy Pappardelle with Chicken and Bacon

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Mains
Cuisine: American
Servings: 6 to 8 servings
Calories: 922

Ingredients

  • 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)
US - Metric

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

Serving: 1serving | Calories: 922kcal | Carbohydrates: 60g | Protein: 60g | Fat: 48g | Saturated Fat: 22g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 801mg | Fiber: 3g | Sugar: 3g