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Incredibly delicious, comforting and satisfying but without being overly indulgent, this chicken and leek pasta dish recipe is made with crispy pancetta, a lighter cream sauce and finished with fresh parmesan and lemon.
Let’s get started!
Ingredients
Season the cubed up chicken breasts then set aside.
1
Heat up water and cook the pasta per package direction. Reserve ½ cup of the pasta water.
2
Heat up a large skillet over medium-high heat and add the cubed pancetta. (no need for oil). Cook the pancetta until crispy, stirring often.
3
Remove pancetta and transfer to a bowl with a a slotted spoon, leaving the rendered fat in the skillet. Add chicken and cook for about 3 minutes, then flip and cook for another 3-4 minutes.
4
Add the chopped leeks, reduce heat to medium, and cook stirring often for about 10 minutes or until leeks are tender.
5
Add Dijon mustard, broth, half and half and pasta water to the leeks, scrape any bits from the bottom of the pan, bring to a low boil, let the sauce thicken, stirring often, about 10 minutes.
6
Once the sauce has reduced a bit, add the chicken and pancetta back to the skillet and mix them in. Continue cooking for about 5 minutes.
7
Sprinkled the lemon juice and grated parmesan. Add the pasta to the sauce and mix together, cook for another couple of minutes until the pasta are well coated. Serve and enjoy!
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