Skillet Cheesy Chicken Pasta with Broccoli and Pancetta

Ingredients

• 1 tablespoon olive oil

• 4 strips Pancetta, chopped

• 2 chicken breasts, chopped into 1-inch pieces

• Salt and pepper to taste

• 1 onion, finely chopped

• 4 cloves garlic, chopped

• 1/2 teaspoon Italian seasoning 

• 1/4 teaspoon crushed red pepper flakes

• 8 ounces short pasta

• 1 2/3 cup chicken stock

• 2 3/4 cup water, divided

• 8 ounces broccoli florets, chopped into small pieces

• 1/2 cup evaporated milk

• 1 cup shredded sharp cheddar cheese

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Directions

1. Add the olive oil to a Dutch oven and heat over medium heat. Add the Pancetta and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.

2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.

3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.

4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.

5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.

6. Add the chicken, half of the reserved Pancetta, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes.

7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining Pancetta.