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Close-up of rigatoni pasta with chicken, bacon, and grated cheese, perfect for best pasta recipes for busy nights.

Quick Pancetta and Chicken Pasta

This recipe offers a flavorful and satisfying pasta dish perfect for busy weeknights. It combines crispy pancetta, tender chicken, and a simple egg and cheese sauce for a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lb rigatoni or mezzi rigatoni
For the Sauce and Toppings
  • 8 oz pancetta cut into small strips
  • 2 (8-oz) boneless, skinless chicken breasts
  • 1/2 tsp Kosher salt for chicken
  • 6 large egg yolks
  • 1 large egg
  • 3 oz Pecorino Romano finely grated, plus more for serving
  • 1 Freshly ground black pepper to taste
  • 8 cups water for boiling pasta
  • Kosher salt for pasta water

Equipment

  • Large skillet
  • Large pot
  • Heatproof bowl
  • Slotted spoon
  • Cutting board
  • Instant-read thermometer

Method
 

  1. In a large, cold skillet, arrange pancetta in a single layer. Cook over medium heat, stirring occasionally, until golden brown and crispy and fat renders, 8 to 10 minutes. Using a slotted spoon, transfer pancetta to paper towels.
  2. Season chicken all over with 1/2 tsp. salt. In the same skillet over medium heat, cook chicken, turning occasionally, until golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 165°, 12 to 15 minutes. Transfer to a cutting board and let cool slightly. Chop into bite-size pieces.
  3. In a large heatproof bowl, whisk egg yolks, egg, and Pecorino; season with pepper.
  4. Fill a large pot with 8 cups water; generously season with salt and bring to a boil. Cook pasta, stirring occasionally, until al dente according to package directions. Using a slotted spoon, quickly transfer hot pasta to the egg mixture and toss constantly until coated and the sauce is smooth and glossy. Fold in pancetta and chicken; season with salt, if needed.
  5. Divide pasta among bowls. Top with more cheese and black pepper.

Notes

This recipe is designed for speed and flavor, making it ideal for weeknights. Ensure you have all your ingredients prepped before you start cooking the pasta, as the final steps happen quickly.

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