Pancetta and Chicken Penne with Mascarpone

Spruce up your date night or dinner party with this delicious recipe for Pancetta and Chicken Penne with Mascarpone!


  • 6 ounces Pancetta sliced thick and diced
  • 1 lb. Penne Pasta
  • 1.5 cups Roasted Peppers (from a jar)
  • 8 ounces Mascarpone Cheese
  • 1.25 lbs. roasted Chicken Breast, shredded
  • 3/4 cup walnuts, toasted and chopped
  • Serves 4


  • In a large skillet, cook Pancetta over medium heat until crisp, drain on a paper towel and set aside
  • Pour the grease out of skillet but do not clean skillet
  • Cook Penne to al dente texture and drain
  • Puree the peppers in a food processor and transfer to skillet with Mascarpone and Chicken
  • Warm over medium-low heat, stirring often, until thoroughly blended and heated.
  • Add cooked penne to the skillet with Chicken and Sauce. Toss to coat Penne and stir in Pancetta
  • Serve topped with toasted walnuts and freshly grated Reggiano Parmigiano
  • To toast walnuts, spread on a baking sheet and bake at 350* for 9-11 minutes or until aromatic and lightly browned
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