Italian Gigi Sauce with Chicken and Pasta
Indulge in the rich and comforting flavors of Italian Gigi Sauce with Chicken and Pasta, a creamy and luxurious dish that brings authentic Italian cuisine to your table. This recipe combines tender slices of pan-seared chicken, smoky pancetta, and a velvety tomato cream sauce infused with garlic, crushed red pepper flakes, and dry white wine for a subtle kick. Tossed with perfectly al dente penne pasta and finished with grated Parmesan cheese and fresh basil, this hearty dish is a symphony of flavors and textures. Perfect for a cozy family dinner or an impressive date night meal, this recipe is easy to make in under an hour and yields a restaurant-quality experience right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pieces chicken breasts (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 100 grams pancetta (diced)
- 4 garlic cloves (minced)
- 0.5 teaspoon crushed red pepper flakes
- 0.5 cup dry white wine
- 400 grams canned diced tomatoes (with juice)
- 1 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons fresh basil leaves (chopped)
- 300 grams penne pasta (or other short pasta)
- (as needed) water for boiling pasta
Instructions
Heat the olive oil and butter in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt and black pepper. Cook the chicken in the skillet for 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Reduce the heat to medium, then add the diced pancetta to the skillet. Cook until golden and crispy, about 3-4 minutes.
Add the minced garlic and crushed red pepper flakes to the skillet, cooking for 1 minute until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the canned diced tomatoes with their juice and let the mixture simmer for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 5 minutes, then add the grated Parmesan cheese and stir until melted and incorporated.
Slice the rested chicken into thin strips and return it to the skillet, stirring to coat the chicken in the sauce. Add fresh basil leaves for extra flavor.
Meanwhile, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water.
Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta, adding a tablespoon or two of the reserved pasta cooking water if needed to thin the sauce.
Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
3332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 6596 mg | 287% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 12.6 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1483 mg | 114% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2303 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
