White Wine Chicken Ditalini Pasta
This white wine chicken ditalini is a creamy, weeknight-ready pasta that comes together in about an hour. Ground chicken is cooked with pancetta, garlic, onion, and fresh sage, then deglazed with white wine and finished with heavy cream and Parmesan for a rich, silky sauce. Tossed with tender ditalini and brightened with lemon, it’s a cozy, balanced pasta dish with savory depth and just enough freshness to keep it feeling light.
Tasty Team
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Total Time
1 hr
1 hr
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Ingredients
for 6 servings
- 6 cups water
- 1 tablespoon, plus 2 teaspoons kosher salt, divided
- 12 oz uncooked ditalini pasta
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 6 garlic cloves, sliced
- 1 cup chopped pancetta or bacon
- 1 lb ground chicken
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- ¼ cup fresh sage leaves, plus more for garnish
- 1 cup white wine
- 1 cup heavy cream
- ½ cup shredded parmesan cheese, plus more for garnish
- 1 lemon, juiced
- dried red pepper flake, for garnish
Nutrition Info
- Calories 583
- Fat 38g
- Carbs 25g
- Fiber 1g
- Sugar 1g
- Protein 34g
Estimated values based on one serving size.
Preparation
- Place the water and 1 tablespoon of the salt in a medium pot. Bring to a boil over medium heat. Add the pasta, and cook, stirring often, for 8–10 minutes, until the noodles are al dente. Remove from heat, and scoop 1 cup of the pasta cooking water into a heatproof bowl. Drain the pasta, and set aside.
- Melt the butter in a large pot over medium-high. Add the onion and garlic. Cook, stirring often, for 3–4 minutes, until the mixture has softened. Add the pancetta. Cook, stirring often, until the fat renders and the meat gets crispy, about 3 minutes. Add the chicken, garlic powder, paprika, onion powder, black pepper, and remaining 2 teaspoons salt. Using a wooden spoon or a spatula, stir to mix and break apart the chicken. Cook, stirring often and breaking the chicken apart, until the chicken is about 75% cooked through and has turned from pink to opaque white, 5–8 minutes. Stir in the sage.
- Pour the wine into the mixture in the pot. Cook over medium-high, stirring and scraping the bottom of the pot, until most of the browned bits are loosened up, about 2 minutes. Add the heavy cream and Parmesan. Reduce the heat to medium, and stir to combine. Let the mixture come to a simmer. Continue simmering, gently stirring, until the mixture is emulsified and creamy, about 2 minutes.
- Add the cooked pasta, and stir to combine. Add some of the reserved pasta cooking water as needed to reach your desired consistency. Cook, stirring often, until the pasta soaks up some of the sauce, about 3 minutes. Remove from heat, and stir in the lemon juice.
- Spoon the pasta evenly into 6 bowls. Garnish with additional Parmesan, red pepper flakes, and sage. Serve immediately. To store, let cool at room temperature for 1 hour, then transfer to an airtight container, and store in the refrigerator for up to 5 days.
- Enjoy!
- Love this recipe? Download the Tasty app to save it and discover others like it.
