Penne con Pollo, Funghi e Mascarpone (Creamy Chicken & Mushroom Pasta)

Method

Cook the pasta in a large saucepan of well salted boiling water until al dente, drain, reserving 1 cup of the pasta water.

Meanwhile, heat a large frying pan over a medium-high heat. Add the pancetta and cook for 3-4 minutes until crispy and golden. Remove from the pan. If needed add a drizzle of olive oil to the pan and add the chicken strips and a pinch of both salt and pepper. Cook for 5-7 minutes or until golden and cooked through. Remove from the pan.

Add the butter to the pan. Add the shallot, thyme and mushrooms and cook for 4-6 minutes until the mushrooms have released their water and are lightly golden. Stir in the garlic and chilli (if using) and cook for 30 seconds. Add the wine to deglaze the pan, bubbling for 30 seconds to burn off the alcohol. Add the stock and lemon juice and allow to reduce for 2-3 minutes. Reduce the heat to very low and stir in 200g of the mascarpone, adding a splash of pasta water if needed. Stir in half the Parmesan, the parsley and lemon zest and then return the chicken and pancetta to the sauce to warm through on a low simmer. Check for seasoning.

Add to the drained pasta along with the remaining Parmesan, mascarpone and some pasta water. Stir over a low heat for 60 seconds to combine the flavours.

Serve in warmed pasta bowls, drizzled with a little extra virgin olive oil and with grated Parmesan, ground pepper and parsley on top.