Ingredients

• 1 , 16 ounce
• 0.25 cups extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion , finely chopped
• 3 teaspoons minced garlic
• 4 ounces thinly sliced pancetta bacon , chopped
• 4 ounces thinly sliced prosciutto , chopped
• 4 cups shredded , cooked rotisserie chicken
• 2.5 cups heavy whipping cream , at room temperature
• 1 cup grated Parmigiano-Reggiano cheese , or more to taste
• 3 large egg yolks , at room temperature
• 0.25 cups chopped fresh basil
• 0.25 cups chopped Italian , flat-leaf
• salt and ground black pepper to taste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
3. 3 Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
4. 4 Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Nutrition per serving