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 a dairy product made from separating whole milk or cream into fat and…

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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 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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26th Oct, 2010
Nice! But - too many pots to wash up - I like more topping, less pasta (easy to fix) - who on earth has time to mess around with lemon segments? Oh and I left out the butter.
14th Jul, 2010
Delicious, creamy and simple. I only had pancetta cubes so I cooked them off and stirred them through.
mamarazzi's picture
13th Jun, 2010
Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.
mamarazzi's picture
13th Jun, 2010
Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.
20th Sep, 2009
I loved this recipe used bacon as I didnt have pancetta and worked really well. Love Love LOve
29th Jul, 2009
I've made this a couple of times now and it's lovely, my children enjoy it too. Instead of using Pancetta I flatten and grill streaky bacon and I personally think 2 lemons is far too much, so I just squeezed the juice of half a lemon in at the end.
14th Aug, 2008
What a quick and really tasty recipe. Have made it several times - it easily feeds up to 8 - and it has been a hit with everyone.
8th May, 2008
This is a great dish - easy to do and really yummy. I will defo be making this again very soon
23rd Apr, 2008
This is very quick to put together and cook, and tastes as good as a meal in an Italian restaurant! I have made it several times for friends and also made it vegetarian by cutting out the pancetta and adding mushrooms.
jul34es's picture
17th Feb, 2008
i made this for valentine,s day and it was very tasty and easy, i,d definitely make it again.


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