Waitrose and Partners
Chicken, pancetta and pea pasta bake

Chicken, pancetta and pea pasta bake

In this clever traybake, the dry pasta goes straight into the roasting tin and cooks with everything else.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook50 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 77g smoked pancetta lardons
  • 300g No.1 ditaloni rigati pasta
  • 4 chicken thigh fillets
  • 500ml fresh chicken stock
  • 1 tbsp essential white wine vinegar
  • 320g essential frozen peas
  • 2 essential little gem lettuces, trimmed and cut into thick wedges
  • 30g parmigiano reggiano, grated, plus extra to serve
  • 3 tbsp half fat crème fraîche
  • 25g pack chives, finely chopped


  1. Preheat the oven to 200˚C, gas mark 6. Put the pancetta in a deep, flameproof roasting tin and cook in the oven for about 5 minutes until crisp. Meanwhile, put the kettle on. Carefully transfer the roasting tin to the hob over a medium heat. Stir the pasta into the pancetta, then add the chicken thighs, stock and 200ml boiling water, so the pasta is just submerged. Bring to the boil, take off the heat and cover tightly with foil. Transfer to the oven and bake for 30 minutes, stirring and turning the chicken halfway through.

  2. Lift the chicken onto a board. Mix the vinegar, peas and lettuce into the tin. Bake, uncovered, for 5-8 minutes, until the lettuce has wilted. Meanwhile, shred the chicken with two forks.

  3. Take the tin out of the oven; stir in the chicken, cheese, crème fraîche and most of the chives; season. Top with more cheese, the remaining chives and plenty of black pepper, then serve.


Typical values per serving when made using specific products in recipe


2,489kJ/ 591kcals



Saturated Fat












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