Tracy’s Chicken and Pancetta Pasta Bake

Chicken and Pancetta Pasta Bake

Tracy Quinn
A really simple but tasty chicken and pancetta pasta bake!
Course Main Course
Cuisine Italian


  • Sharp knife
  • Chopping board
  • Ovenproof dish
  • 2 Saucepans


  • 200 g Pancetta Cut into cubes
  • 3 Chicken breasts Sliced
  • 1 Large Onion Peeled and finely chopped
  • 1 Pepper Sliced
  • 150 g Mushrooms Sliced
  • 100-200g Grated Cheese
  • 1 can Chopped tomatoes
  • 2 tbsp Gravy granules to thicken
  • 1 or 2 Cloves of garlic Finely chopped or crushed
  • 1 tsp Mixed herbs
  • 1 tsp Black pepper to taste
  • 1 pinch Salt to taste
  • 1 splash Vinegar Red wine vinegar preferably
  • 1/2 tsp Sugar


  • In one pan add the pancetta and fry for a minute until oils from the pancetta are released
  • Add the sliced chicken into the pancetta and heat through browned and nearly cooked
  • Start to pre-heat your oven to 180 (fan) / 200 (conventional) deg C
  • Whilst the chicken is cooking, in the second pan, add the chopped onions, peppers, mushrooms and the chopped/crushed garlic and a drizzle of olive oil and cook for 1-2 minutes until the onions start to soften
  • To the second pan, add in the dried pasta and a can of chopped tomatoes
  • Add a sprinkle of mixed herbs, salt and pepper to season to taste, add in the splash of vinegar and tsp of sugar and cook for 8-10 minutes until the pasta is cooked (Check the instructions for your pasta as some dried pasta cooks more quickly than others)
  • Add 1 to 2 tbsp of gravy granules into the pasta sauce to thicken to your liking
  • Pour the cooked pasta and the chicken/pancetta into an oven proof dish and bake until the cheese is browned
  • Serve immediately and enjoy!
Keyword chicken, easy, pasta, quick
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