A Flavorful Twist on Classic Pasta e Fagioli: Chicken, Pancetta, and Smoked Paprika
For a deliciously hearty variation of the traditional Italian favorite, consider incorporating ground chicken, pancetta, and a hint of smoky paprika into your recipe.
Why This Recipe Stands Out
The addition of diced pancetta combined with smoked paprika enhances the sauce’s savory richness. By carefully timing when you add the pancetta, chicken, beans, broth, and pasta to the pot, you ensure that everything cooks perfectly in just one vessel.
Having enjoyed vegetarian pasta e fagioli for years—an Italian term meaning “pasta with beans”—I was inspired by an old boyfriend’s mother who made this comforting dish weekly for her family. The classic version typically features kidney beans and canned tomatoes seasoned simply with garlic and chili flakes (sometimes onion or oregano), finished off by stirring in cooked pasta shells to create a delightful soup-like meal.
While I appreciate the original recipe’s simplicity, I decided it was time to elevate it. This new rendition includes meat! I began by sautéing crispy cubes of pancetta before adding onions and garlic followed by quick-cooking ground chicken. Instead of beef—which can often resemble a standard chili—I opted for chicken to keep things fresh. Next came diced tomatoes along with kidney beans and extra broth so that we could cook the pasta right in the soup.
To enhance flavor further, I reached for my secret ingredient: smoked paprika. This spice adds an umami depth that complements both meatless sauces and meaty dishes alike.
Chicken Pasta e Fagioli with Smoked Paprika Recipe
Ingredients:
- 3 tablespoons olive oil (divided)
- 3 ounces finely chopped pancetta (optional)
- 2 medium onions (finely chopped; about 1¾ cups)
- 1 bay leaf
- 6 cloves garlic (minced; about 2 tablespoons)
- 12 ounces ground chicken thigh
- 2 cans (14 ounces each) diced tomatoes
- 2 cans (14 ounces each) red kidney beans (drained and rinsed)
- 3 cups low-sodium homemade or store-bought chicken broth
- 1 teaspoon smoked paprika
- ¼ teaspoon chili flakes
- Kosher salt & freshly ground black pepper to taste
- About 1½ cups small pasta (such as shells or elbow macaroni; approximately three ounces)
- Fresh parsley (¼ cup chopped)
- Grated Parmigiano-Reggiano cheese for serving
Instructions:
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In a large saucepan or Dutch oven over medium heat, warm one tablespoon of olive oil along with the pancetta until crispy—about five minutes.
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Add two more tablespoons of olive oil along with onions and bay leaf into the pan. Sauté until softened—approximately six to eight minutes—and then stir in minced garlic until fragrant—around thirty seconds.
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Incorporate ground chicken into the mixture cooking until fully done—about four to five minutes.
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Stir in diced tomatoes, kidney beans, broth, smoked paprika along with one teaspoon salt and black pepper plus chili flakes.
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Raise heat to medium-high bringing everything to a vigorous simmer before adding your chosen pasta; cook until al dente.
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Adjust seasoning as needed using salt & pepper then mix in fresh parsley before serving topped generously with grated Parmigiano-Reggiano cheese.
Special Equipment Needed:
A large saucepan or Dutch oven is recommended for this recipe.
Notes:
Feel free to substitute garbanzo beans or white beans if desired instead of kidney beans!
Nutritional Information per Serving:
Calories: 548
Total Fat: 18g
Carbohydrates: 65g
Protein: 36g
This nutritional information is based on estimates from an ingredient database.
Elevate your dinner table tonight by trying out this flavorful twist on classic Pasta e Fagioli!