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Tomato Cream Cheese Pasta with Chicken and Pancetta

Tomato Cream Cheese Pasta with Chicken and Pancetta

Tomato Cream Cheese Pasta with Chicken and Pancetta is a quick, flavorful, and creamy pasta dish combining tender chicken, crispy pancetta, tangy crushed tomatoes, and rich cream cheese. Ready in under 30 minutes, it’s perfect for busy weeknights or relaxed dinners, offering a satisfying harmony of textures and tastes with a fresh basil finish.

  • Total Time: 28 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Proteins

  • 2 boneless, skinless chicken breasts, sliced into bite-sized strips
  • 4 oz pancetta, diced

Dairy

  • 4 oz full-fat cream cheese

Produce

  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1/4 cup fresh basil leaves, torn

Canned Goods

  • 1 can (14 oz) crushed tomatoes

Pantry Staples

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

Instructions

  1. Prepare the Ingredients: Dice the pancetta into small pieces. Season the chicken breasts with salt and pepper, then slice into bite-sized strips. Mince the garlic and finely chop the onion to prepare for the sauce base.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
  3. Sauté Pancetta and Chicken: In a large skillet over medium heat, cook the pancetta until crisp and golden. Remove with a slotted spoon and set aside. In the same skillet, add the chicken strips and cook for 5-7 minutes until browned and fully cooked.
  4. Create the Sauce: Using the rendered fat in the skillet, sauté the onions and garlic until fragrant and softened. Pour in the crushed tomatoes and stir well. Lower the heat, then add the cream cheese in small dollops, stirring to melt it slowly and create a smooth, creamy sauce. Adjust consistency with reserved pasta water as needed.
  5. Combine Everything: Add the cooked chicken and pancetta back into the sauce. Fold in the drained pasta until fully coated. Toss gently to ensure even flavor distribution. Finish by tearing fresh basil leaves on top before serving.

Notes

  • Use full-fat cream cheese for a richer and silkier sauce.
  • Do not overcook the chicken to keep it juicy; cook until no longer pink inside.
  • Reserve pasta water to help loosen the sauce and improve its clinginess on the pasta.
  • Cook pancetta separately to keep it crispy and avoid sogginess.
  • Add fresh basil at the end to balance the creamy richness with bright herbal notes.
  • Optional garnishes include freshly grated Parmesan, extra basil leaves, or red chili flakes.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Gluten Free (with gluten-free pasta)

Nutrition

  • Serving Size: 1 serving
  • Calories: 520 kcal
  • Sugar: 6 g
  • Sodium: 720 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 90 mg

Keywords: tomato cream cheese pasta, chicken pasta, pancetta pasta, creamy pasta recipe, quick dinner, Italian pasta