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The Chiappas' Chicken, Pancetta & Spinach Penne

Looking for a pasta dish that will impress your friends? With its chilli and paprika kick, try this easy penne recipe from the Chiappa Sisters’.
  • 15 minutes
  • Prep time5 minutes
  • 2 portions
recipe image The Chiappas' Chicken, Pancetta & Spinach Penne


  • 20 grams Bertolli buttery spread
  • 180 grams penne pasta
  • 250 grams chicken breast fillets
  • 20 grams smoked pancetta slice
  • 80 grams 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

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.