Garlic Capellini with Pancetta & Chicken in a Chardonnay Cream Sauce

You can't tell me shit about life right now. I'm actually feeling myself because I'm about.. THAT LIFE. Like I said on snapchat last night, if you make this, be prepared to be a parent if you share this with your significant other.

There were men who saw me cooking this online and sent me pictures of their wang dang doodles... It's ridiculous because, they didn't even get to taste it. Moving on... LISTEN. TRY... THIS! I mean it.. TRY IT.

So, let's have a chit-chat about canned vs. fresh ingredients... Don't used the canned shit. That's it, there's nothing more to the conversation. Use FRESH mushrooms, sundried tomatoes, dice your own tomatoes, oh, and you know my rant on cheese is coming... SHRED/GRATE IT yourself. Unfortunately, that bagged cheese is highly processed. They even add "anti-caking" chemicals on them which leave a dusty ass residue when melted. SAVE YOURSELF and leave that shit alone!

Please know, that my multi-tasking skills were at an all time high last night as I cooked this delicious ass meal, photographed it, walked my snapchat followers through this creation and watched Greenleaf on OWN. It came out PERFECT! If you can't find Capellini pasta, just use Angel Hair... it's basically the same thing, but it's not. This recipe will make enough for 8 people or 2 greedy people. I hope you enjoy!

THE RECIPE

  • 1 lb. Capellini Pasta (or Angel Hair)
  • 4 Grilled Chicken Breasts, diced
  • 8 oz. Pancetta, diced
  • 8 c. COLD Water
  • 2 c. Heavy Whipping Cream
  • 1 c. Chardonnay
  • 2 c. Chicken Stock
  • 6 oz. Cremini Mushrooms, diced
  • 6 oz. Roma Tomatoes, diced
  • oz. Sundries Tomatoes, halved
  • 6 oz. Pecorino Romano Cheese, grated
  • 8 cloves of Garlic, minced
  • 2 Tbsp. Fresh Basil, chopped
  • 2 Tbsp. Fresh Oregano, chopped
  • 1 Tbsp. Fresh Parsley, chopped
  • 3 Tbsp. Kosher Salt
  • 2 Tbsp. Grapeseed or Olive Oil
  • 4 Tbsp. Salted Butter
  • Lemon Juice, to taste   
  1. To a stock pot, add water, 1 cup of chicken stock and kosher salt. Place on medium high heat until boiling.
  2. To a frying pan, add oil and 2 tbsp. butter on medium high heat and cook pancetta until crisp and browned, about 4-6 minutes. Add grilled chicken to the pancetta and toss well. Remove and drain on a paper towel.
  3. In the same pan, deglaze with the remaining chicken stock and bring to a simmer. Add mushrooms, garlic, diced tomatoes, oregano and basil. Cook until liquid has thicken and is almost gone. Remove from heat
  4. Place capellini in the stock pot and cook for 2 minutes. Capellini cooks extremely quickly and it is important to make certain that you stir constantly to keep the pasta from sticking together.
  5. In a separate COLD pot, add cooked capellini with the remaining butter and place on medium-low heat. Add chardonnay, heavy cream and cheese then mix & incorporate well. The cream & cheese will thicken over time to create a rich sauce.
  6. Add sundried tomatoes and the cooked tomato mixture. Stir well. 
  7. Place in a serving dish, top with the chicken & pancetta and additional grated cheese. I love fresh parsley, so top with that as well. Bless up!

Special Note: The lemon juice is for acidity purposes. Some of y'all are weird and will say the pasta is "missing something". If that's you, squeeze a little lemon juice over your pasta and that should take care of your issue.