- 20+
- min
cooking time
- 8
- servings
- medium
- difficulty
Chicken and Pancetta Fusilli Alfredo with Cheesy Garlic Breadcrumbs
Chicken and Pancetta Fusilli Alfredo with Cheesy Garlic Breadcrumbs
Ingredients
- One 10-ounce container Giovanni Rana Alfredo Sauce
- 1 pound dry fusilli pasta, cooked according to package directions
- 6 ounces pancetta or bacon, chopped
- 2 cloves minced garlic
- 1 ½ cups panko bread crumbs
- Salt and freshly ground black pepper to taste
- 1/3 cup finely grated Parmigiano Reggiano cheese
- 1/3 cup chopped fresh parsley
- 2 cooked boneless, skinless chicken breasts (about 1 pound), thinly sliced
Preparation
Cook the pancetta in a large skillet over medium-high heat until rendered and crisp, 6-7 minutes. Remove the pancetta to a plate, leaving the fat in the skillet. Add the garlic and cook 1 additional minute.
Add the panko to the fat in the skillet and cook, stirring, until golden and toasty, 3-4 minutes. Season with salt and pepper and transfer to a bowl; cool slightly, stir in the cheese parsley and reserve.
Meanwhile, cook the pasta according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. While the pasta is cooking, warm the alfredo sauce in a large saucepan over medium heat. Add the cooked pasta, chicken and pancetta and cook until warmed through, 4-5 minutes.
Divide the pasta among bowls; top each bowl with the reserved bread crumb mixture.
