Entrée: Italy – Farfalle con Pollo e Piselli (Bow-Tie Pasta with Chicken and Peas)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

Entrée: Italy – Farfalle con Pollo e Piselli (Bow-Tie Pasta with Chicken and Peas)

Servings:
4

10 oz / 300 g farfalle pasta
2 tbsp (30 ml) olive oil
2 chicken breasts, diced, about 1 lb total (454 g total)
Salt and pepper, to taste
2 cloves garlic, minced
1 cup (150 g) frozen peas
1 cup (240 ml) heavy cream
1 / 2 cup (50 g) grated Parmesan cheese
1 / 2 tsp dried Italian herbs
Fresh parsley, chopped (optional for garnish)

Instructions

1. **Cook the Pasta**: In a large pot of salted boiling water, cook the farfalle according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
   
2. **Prepare the Chicken**: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season diced chicken breasts with salt and pepper. Cook the chicken pieces in the skillet until golden brown and cooked through, about 5–7 minutes. Remove chicken from the skillet and set aside.

3. **Make the Creamy Sauce**: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the frozen peas and stir to combine. Pour in the heavy cream and bring it to a simmer. Stir in the Parmesan cheese and dried Italian herbs, cooking until the cheese has melted and the sauce has thickened slightly.

4. **Combine Ingredients**: Add the cooked farfalle and chicken back to the skillet, tossing everything to coat in the creamy sauce. If needed, use some reserved pasta water to adjust the sauce’s consistency.

5. **Serve**: Season with additional salt and pepper to taste. Garnish with freshly chopped parsley, if desired, and serve warm.