Cheesy Pancetta Pasta Bake

• prep time: 30 minutes
• cook time: 30 minutes
• total time: approx. 1 hour

Servings: Meal for 6

Ingredients:

• 4 Rosemary Garlic Chicken Breasts (I buy pre-marinated ones from Meridian Farm Market)

• 4 Tbsp. butter
• 4 garlic cloves, minced
• 6 Tbsp. flour
• 4 cups milk
• 2 tsp. Italian seasoning
• 1 cup parmesan cheese, grated
• 1 tsp. salt
• 1 tsp. pepper
• 2 thick-cut pieces of pancetta rounds (about 1 inch each)
• 1 package (500g) of penne, fusilli, or other short noodles
• Drizzle of olive oil (optional)

Instructions:

1. Place marinated chicken breasts on a parchment-lined baking sheet and bake for 30-40 minutes until fully cooked
2. Coat the bottom of a baking dish with olive oil
3. Cook penne noodles to package instructions and then place in the prepared baking sheet
4. Top penne with cooked chicken
5. Start making the sauce. Begin by melting butter and garlic over medium heat in a large saucepan. Cook until the butter softens and garlic is fragrant
6. Add half of the flour to the garlic butter mixture and stir until no lumps remain, add remaining flour and repeat
7. Pour the milk in slowly (bit by bit) stirring the entire time until fully mixed and sauce begins to thicken
8. Season with salt, pepper, and Italian seasoning and stir well to incorporate
9. Add parmesan cheese and stir until melted
10. Pour sauce over prepared penne & chicken in the baking dish
11. Cut pancetta into chunks and saute over medium-high heat in a frying pan. The pancetta will be cooked when it becomes crispy and begins to curl at the corners
12. Crumble pancetta on top of the pasta
13. Top with additional parmesan cheese and bake until cheese has melted (approx 20 minutes)
14. Serve family-style in a baking dish with serving spoon and allow guests to help themselves For some extra pop, drizzle truffle oil on top! Buon Appetit!