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"Next, add in the pancetta to the skillet and cook until crispy, about 5 minutes, stirrying often. Once cooked, remove the pancetta with a slotted spoon and set aside, leaving the grease from the pancetta in the skillet. Add 2 tablespoons butter to the skillet and once butter has melted, add 4 tablespoons of the reserved unused dredge flour and whisk to combine. Whisk in the wine and cook for 2-3 minutes. Add the chicken stock and the heavy cream and bring to a low boil. Add in the parmesan cheese, spices and sun-dried tomato pesto and still well to combine. Once your pasta has cooked, drain and add to your pesto sauce, along with the chicken and pancetta. Serve with crusty bread and an extra sprinkle of parmesan cheese."
<https://www.awickedwhisk.com/date-night-sun-dried-tomato-pesto-pasta-2/>