The Chiappas' Chicken, Pancetta & Spinach Penne

  • Prep
    5 mins
  • Cook
    10 mins
  • Serves
  • Skill

Looking for a pasta dish that will impress your friends? With its chilli and paprika kick, try this easy Chicken, Pancetta & Spinach Penne pasta recipe from the Chiappa Sisters’. Bursting with flavour, it looks just as delicious as it tastes – creamy, silky and a little spicy for something a bit different. Follow Michela and Romina as they mix all the simple ingredients into one tasty pot.
Watch the Chiappas in action here.


  • 20 g Bertolli with Butter
  • 180 g of pasta
  • 250 g chicken breast fillets
  • 20 g smoked pancetta slice
  • 80 g fresh baby spinach leaves washed and dried
  • 1 clove of garlic
  • 1 small onion
  • 1 tsp smoked paprika
  • 1 tsp red chilli flakes
  • olive oil
  • grated Parmesan cheese to serve
  • salt
  • pepper


  1. Chop your onions and garlic.
  2. Cut into small pieces the chicken and pancetta and season with salt, pepper, paprika and chili flakes
  3. Heat a little of the Bertolli with Butter in a large frying pan and cook your chicken and pancetta until golden and slightly crispy.
  4. Add your onions and garlic to the chicken and fry for a further minute.
  5. Cook your pasta in boiling water according to packet directions until al dente.
  6. Drain the pasta, reserving 1 cup of pasta water, and gently mix it into the pan with the cooked chicken.
  7. Add the remaining Bertolli with Butter to the hot pan to create a creamy sauce.
  8. Loosen with a little of the pasta water if necessary and turn off the heat.
  9. Scatter over the spinach leaves and place a lid on top to wilt the spinach.
  10. Serve with a sprinkling of grated parmesan.