Farfalle with chicken, asparagus & pancetta

Farfalle with chicken, asparagus & pancetta

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(28 ratings)

Prep: 30 mins - 40 mins Ready in 40 minutes

More effort

Serves 4 - 6
Invite some friends over and wow them with this delectable, creamy dish

Nutrition and extra info

Nutrition: per serving for six

  • kcal740
  • fat40g
  • saturates23g
  • carbs67g
  • sugars0g
  • fibre4g
  • protein32g
  • salt1.13g
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  • 500g asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g thinly sliced pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 500g farfalle
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 284ml carton double cream
  • 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • a few gratings of fresh nutmeg



    One of the most useful of spices for both sweet and savoury

  • 50g parmesan, freshly grated, plus extra for serving



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Trim the asparagus and cut into short lengths on the diagonal – keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.

  2. Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp – keep an eye on it because it can burn easily.

  3. Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it’s cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.

  4. Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

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Comments, questions and tips

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19th Jan, 2018
Really liked this recipe - made a few subsitutions for what I had in - bacon for pancetta, twists for farfalle, and low fat creme fraiche thinned down with a bit of milk for cream. The flavours worked well with the lemon.
25th Oct, 2017
Love the recipe but 2 lemons is WAY too much. Just a squeeze of lemon juice would do
26th Sep, 2017
We love this recipe, it's even better with some extra parmesan. It's just a shame there's so many calories! :(
10th May, 2014
Delicious! Took quite a bit of preparation, but the result is well worth it - this put me in my wife's good books, especially served with a glass or two of decent rose . . .
24th Jan, 2013
Very tasty, no changes made as the ingredients complement each other perfectly in my view. Highly recommended!
24th Aug, 2012
really good and special with lemon taste
4th Nov, 2011
A little fiddly to prepare (especially the lemon) but it MORE than makes up for this on taste. One of my absolute favourites. My other half declared that I should work in a restaurant as he polished off the last bits of pasta from his plate! I've made it a few times already, and will make it many times more.
10th Jun, 2011
Can also be prepared with salmon. Or why not. With boiled eggs
29th May, 2011
Really like this recipe for an easy weekday meal. I used 1 lime and it was delicious!
29th May, 2011
this is a great Saturday tea, a little bit of work, something special but still ready within the time it takes to cook the pasta if you have everything organised, I loved the lemon segments, suddenly getting that fresh, sour burst in your mouth along with the creamy cheesiness, I added broad beans (double podded) for some extra veg, will be putting this on the regular list :0)


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