Chicken, Pancetta & Cavolo Nero Rigatoni


This recipe came about because of some leftover mixture when we made savoury pancakes but it was too good to not share! We will definitely be making this again…


  • 1 white onion, finely diced
  • 150g pancetta
  • 200g mushrooms (any – chestnut, button etc), sliced up
  • 2 garlic cloves, peeled and very finely chopped or grated
  • 450g cooked, shredded chicken
  • 300ml chicken stock
  • 200g crème fraîche
  • 100g cavolo nero or kale
  • 300g rigatoni or other pasta
  • Fresh pecorino
  • Fresh flat leaf parsley, chopped
  • Sea salt and black pepper


1. In a deep pan gently fry off the onion and pancetta in some olive oil until golden – don’t let them catch. Next add the mushrooms and combine until cooked through, then add the garlic and mix well for about another minute or so.

3. Into the pan add the stock and bring up to a good rolling simmer. Add the chicken and then simmer down and add the crème fraîche. Simmer for 5 minutes until thickened slightly and season well with salt and pepper. Stir in the greens and a small handful of the cheese as well as some chopped parsley.

4. Take a large saucepan and boil the rigatoni with a good few pinches of sea salt. Drain when cooked and combine with the chicken creamy mixture. Add a handful of grated pecorino and serve with fresh parsley, a drizzle of extra virgin olive oil and some salt and pepper.

Share this article