Farfalle Carbonara with Chicken & Peas

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Farfalle Carbonara with Chicken & Peas

This Creamy Chicken Carbonara with Peas is a comforting twist on the Italian classic. Tender chicken breast, crispy pancetta, and farfalle pasta are tossed in a silky cream-Parmesan sauce with fresh peas and a touch of parsley. Topped with crunchy walnuts, this hearty dish balances richness with freshness — perfect for weeknight dinners or weekend family meals.

Course Main Course

Cuisine Italian

Keyword chicken carbonara, creamy chicken pasta, pasta carbonara with peas, farfalle pasta recipe, walnut pasta, chicken and pancetta pasta, creamy Italian pasta, comfort food pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 677kcal

Ingredients

500 g Farfalle pasta
500 g Chicken breast cooked and sliced
60 g Pancetta diced
4 Garlic cloves finely chopped
2 tsp Extra virgin olive oil
125 ml Heavy cream double cream
125 ml Milk
50 g Parmesan cheese freshly grated
4 Egg yolks
10 g Fresh parsley finely chopped
300 g Peas fresh or frozen
30 g Walnuts chopped
2 g Salt to taste
2 g Black pepper to taste

Instructions

Bring 4 liters of salted water to a boil in a large pot. Cook the farfalle according to package instructions until al dente (approx. 9–12 minutes). Drain and set aside.
Heat the olive oil in a deep pan or Dutch oven over medium heat. Add the pancetta and cook for 5 minutes until crisp. Add the garlic and cook for another 5 minutes.
In a bowl, whisk together the cream, milk, Parmesan, egg yolks, and parsley.
Add the cooked chicken to the pan and warm through for about 2 minutes. Stir in the drained pasta and peas.
Pour the sauce over the mixture and stir gently over low heat for 5 minutes, until creamy and well combined. Season with salt and pepper to taste.
Transfer to a serving bowl, sprinkle with chopped walnuts, and serve immediately.

Nutrition