A delightful pasta dish combining tender chicken, crispy pancetta, and a creamy tomato-based sauce.
Melt the butter in a large skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced pancetta and chopped onion to the skillet, cooking until the pancetta is crispy and the onion is softened.
Stir occasionally to ensure even cooking and prevent burning.
Remove the pancetta and onion from the skillet using a slotted spoon, leaving the drippings in the pan.
Keep the drippings in the skillet for added flavor in the next steps.
Pound the chicken breasts to an even thickness and cut into bite-sized pieces.
Evenly sized pieces ensure uniform cooking.
Dredge the chicken pieces in a mixture of flour and salt, then cook in the skillet until lightly browned.
Shake off excess flour to avoid clumping.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it loosely with foil.
Add minced garlic and tomato paste to the skillet, cooking briefly until fragrant.
Cooking the tomato paste enhances its flavor.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
Use a wooden spoon to avoid scratching the skillet.
Stir in the heavy cream and red pepper flakes, cooking until the sauce thickens.
Adjust the amount of red pepper flakes to your spice preference.
Return the pancetta, onion, and chicken to the skillet, stirring to coat in the sauce.
Ensure all ingredients are evenly coated with the sauce.
Cook the pasta according to package instructions, then drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce mixture, ensuring even distribution.
Mix gently to avoid breaking the pasta.
Serve the pasta topped with grated Parmesan cheese.
Add freshly cracked black pepper for an extra flavor boost.
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