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Photo of Pancetta and Chicken Penne

Pancetta and Chicken Penne

Meal: Entrées

Cheese: Spreadables Garlic & Herbs

Makes: 4-6

Difficulty: Moderate


  • 6 ounces pancetta or bacon, diced
  • 12 ounces (dry weight) penne pasta
  • 1 1/2 cups roasted red bell peppers (from jar)
  • 1 (6.5 ounce) pkg. Alouette® Soft Spreadable Cheese (Garlic & Herbs, Spinach Artichoke, or Sundried Tomato & Basil)
  • 1 lb. roasted chicken, shredded
  • 3/4 cup walnuts, toasted and coarsely chopped


  1. In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside
  2. Pour grease out of skillet, but do not clean
  3. Cook pasta according to directions to achieve an al dente texture and then drain
  4. Puree the peppers in a food processor and transfer to the skillet with the Alouette® Soft Spreadable Cheese and chicken
  5. Warm over medium-low heat, stirring often, until thoroughly blended and heated
  6. Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta
  7. Serve topped with toasted walnuts

Tips: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned