Chicken and Asparagus Farfalle with Pancetta Cream (30 Minutes)

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This dish is a delicious combination of tender chicken, crisp asparagus, and savory pancetta all embraced in a velvety cream sauce that coats each farfalle pasta with a burst of flavor. The rich and creamy sauce perfectly complements the succulent chicken and fresh asparagus, creating a delightful blend of tastes in every bite. Whether you’re hosting a special meal or looking to liven up your daily dinners, this recipe is sure to be a winner.

Ingredients

Units Scale
  • 12 oz farfalle pasta
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 bunch of asparagus, trimmed and cut into 2 inch pieces
  • 4 oz pancetta, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Fresh basil (for garnish)

Instructions

  1. Cook the farfalle pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the diced pancetta and cook until crispy, about 3-4 minutes. Remove the pancetta from the skillet and set aside.
  3. In the same skillet, add the chicken pieces and season with salt and black pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then, add the asparagus and cook for an additional 3-4 minutes until tender-crisp.
  5. Pour in the chicken broth and bring it to a simmer. Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly.
  6. Add the cooked farfalle pasta, cooked chicken pieces, and crispy pancetta to the skillet with the sauce. Toss everything together until well combined and the pasta is coated in the creamy sauce.
  7. Serve hot, garnished with fresh basil for a pop of color and added freshness.

Notes

If you can’t find pancetta, you can use bacon as a substitute for a similar flavor. For a different twist, you can use other cheeses like Pecorino Romano or Gruyere instead of Parmesan. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to refresh the sauce. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chicken-and-asparagus-farfalle-with-pancetta-cream-30-minutes/