Shells with Chicken & Pancetta Recipe

Name: Shells with Chicken & Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon Butter; 4 whole Chicken Breast Cutlets (1/2 Inch Thick); 1 whole Small Red Onion; 1/4 pounds Pancetta; 2 cloves Garlic; 1 pound Pasta Shells; 1 cup Chicken Broth; 1 cup Fresh Or Frozen Peas; 1 Tablespoon Lemon Juice; 1 pinch Salt; 1 pinch Ground Black Pepper; 1 teaspoon Dry Parsley; ⅓ cups Parmesan Cheese, Grated

Servings: persons

1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Butter
4 whole Chicken Breast Cutlets (1/2 Inch Thick)
1 whole Small Red Onion
1/4 pounds Pancetta
2 cloves Garlic
1 pound Pasta Shells
1 cup Chicken Broth
1 cup Fresh Or Frozen Peas
1 Tablespoon Lemon Juice
1 pinch Salt
1 pinch Ground Black Pepper
1 teaspoon Dry Parsley
⅓ cups Parmesan Cheese, Grated

1
Start a pot of water for the pasta.
2
Heat the oil and butter in a large skillet, over medium heat.
3
Begin cooking the chicken.
4
Meanwhile, chop the onion, pancetta and garlic.
5
Brown the chicken on both sides, and then set aside on a plate.
6
Begin cooking the pasta in the boiling water.
7
In the skillet, add the pancetta and begin sauteing.
8
When it is beginning to turn golden, add the onion and garlic.
9
Meanwhile, cut the chicken up into 1-inch pieces.
10
When the onions are tender, return the chicken and add the broth.
11
Allow it to begin simmering, and add the peas, lemon juice and salt and pepper.
12
Simmer about 5 minutes, until peas are cooked.
13
Drain your pasta, and place it in a large serving bowl.
14
Sprinkle in the parsley.
15
Pour skillet contents over the pasta, and toss to combine.
16
Top with Parmesan cheese.
17
Enjoy!

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Butter, 4 whole Chicken Breast Cutlets (1/2 Inch Thick), 1 whole Small Red Onion, and more.

Yes, Shells with Chicken & Pancetta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shells with Chicken & Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions