Chicken Rossa Casarecce Vm Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook casarecce according to package until al dente (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain and set pasta aside.

Prepare ingredients

Thinly slice mushrooms. Finely mince garlic. Finely chop shallot. Pat chicken breasts dry, then cut each into 1/2-inch slices or bite-size strips; season both sides with 1/2 tsp salt and 1/2 tsp black pepper.

Cook bacon

In a large wide skillet over medium heat, add bacon slices and cook until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon fat in the pan; discard excess (or keep for more flavor).

Brown chicken

Increase heat to medium-high and add 1 tablespoon olive oil to the skillet with the bacon fat. Add the chicken pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden and just cooked through (internal temperature 165°F / 74°C). Transfer chicken to a plate and tent with foil.

Sauté vegetables

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add shallot and sauté 1–2 minutes until softened. Add mushrooms and cook, stirring occasionally, until they release liquid and begin to brown, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Crumble or chop the cooked bacon and add back to the pan along with the baby spinach; cook until spinach wilts, about 1–2 minutes.

Build sauce

Stir in tomato paste and cook 1 minute to deepen flavor. Pour in white wine (if using) and simmer 1 minute to reduce. Add crushed tomatoes and chicken broth, scraping up brown bits from the pan. Stir in dried oregano and red pepper flakes. Bring to a gentle simmer and cook 4–5 minutes to meld flavors.

Cream and cheese

Reduce heat to low, then stir in heavy cream and 2 ounces (about 1/2 cup) grated Parmesan. Simmer gently 2–3 minutes until sauce is creamy. Taste and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp black pepper as needed.

Combine with chicken and pasta

Return the seared chicken to the skillet and stir to coat with sauce. Add drained casarecce and toss to combine. If sauce is too thick, add reserved pasta water 1/4 cup at a time until desired consistency is reached. Cook together 1–2 minutes so pasta absorbs sauce and chicken reheats.

Finish and serve

Remove from heat and stir in remaining 1 ounce (about 2 tbsp) Parmesan and torn or chiffonade basil leaves if using. Taste and adjust salt/pepper. Plate the pasta, spooning extra sauce and pieces of chicken, mushrooms, spinach, and bacon over the top. Serve immediately with extra grated Parmesan and a sprinkle of red pepper flakes if desired.