Chicken Pappardelle in Bacon & San Marzano Sauce

Ingredients

• 12 oz pappardelle
• 2 boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch chunks
• Kosher salt and black pepper
• 2 to 3 tbsp all-purpose flour, for a light dusting
• 5 to 6 slices thick-cut bacon, diced
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup chicken broth
• 18 to 20 oz San Marzano tomatoes, crushed by hand
• 2 tbsp capers, drained
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes, optional
• 2 tbsp butter
• 1/2 cup finely grated Parmesan, plus more for serving
• Olive oil, as needed
• Fresh parsley or basil, optional

Instructions

1. Crisp the bacon. Cook the diced bacon in a wide, deep skillet over medium heat until crisp. Transfer it to a plate with a slotted spoon, leaving about 2 tablespoons of bacon fat in the skillet.
2. Dust and brown the chicken. Season the chicken with salt and pepper. Toss it with just enough flour to create a thin, even coating, then shake off the excess. Add a little olive oil to the skillet if needed. Sear the chicken over medium-high heat for 2 to 3 minutes per side, until deeply golden but not fully cooked. Work in batches so it browns instead of steams. Transfer to a plate.
3. Build the base. Lower the heat to medium. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and cook for 30 seconds.
4. Deglaze. Pour in the white wine and scrape up the browned bits from the bottom of the skillet. Simmer until the wine is reduced by roughly half.
5. Simmer the sauce. Add the chicken broth, crushed tomatoes, oregano, and red pepper flakes. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly.
6. Finish the chicken. Return the chicken to the skillet and simmer gently for 5 to 7 minutes, until cooked through. Stir in the bacon and capers during the final 2 minutes so they stay distinct.
7. Cook and toss the pasta. Boil the pappardelle in well-salted water until just shy of al dente. Reserve 1 cup of pasta water, then transfer the pasta directly to the sauce.
8. Make it silky. Add the butter and Parmesan. Toss vigorously over low heat, adding small splashes of pasta water until the sauce is glossy and clings to the noodles.
9. Serve. Taste before adding more salt because the bacon, capers, and Parmesan are already salty. Finish with black pepper, extra Parmesan, and parsley or basil if available.