Chicken, Pancetta and Pea Alfredo with Farfalle

By Sprig Originals ✓ · cooked up in Sprig

A one-pan trattoria alfredo built the way it should be: the chicken gets seared and sliced first, then pancetta, sweet red pepper and peas go into the same skillet so all that browned fat becomes the base of the sauce. Cream and real Parmigiano-Reggiano come together off high heat and get loosened with starchy pasta water, which keeps the sauce glossy and pourable instead of greasy or broken.

Ingredients

• 1 1/4 lb boneless skinless chicken breasts (about 2)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil

• 12 oz farfalle (bow-tie pasta)
• kosher salt, for the pasta water
• 4 oz pancetta, cut into 1/4-inch dice
• 1 red bell pepper, cut into thin 1-inch strips
• 3 garlic cloves, thinly sliced
• 3 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 1 cup frozen peas
• 4 oz Parmigiano-Reggiano, finely grated (about 2 packed cups)
• 1/8 tsp freshly grated nutmeg

• 2 tbsp chopped fresh parsley
• extra grated Parmigiano-Reggiano, for serving
• freshly ground black pepper, for serving

Instructions

1. Butterfly each chicken breast: lay it flat and slice horizontally through the thick side to open it like a book, then cut fully in half so you have 4 thin cutlets about 1/2 inch thick. Pat very dry and season all over with the 3/4 tsp salt, 1/2 tsp pepper and the garlic powder. Let sit at room temperature while you bring a large pot of water to a boil.
2. Salt the boiling water generously (about 1 tablespoon kosher salt per 4 quarts) but do not add the pasta yet — you want the pasta finishing at the same time as the sauce.
3. Heat the olive oil in a 12-inch skillet over medium-high until it shimmers. Add the chicken cutlets in a single layer and sear undisturbed 4 to 5 minutes, until deeply golden. Flip and cook 3 to 4 minutes more, until an instant-read thermometer reads 160°F. Transfer to a cutting board and let rest 10 minutes; do not wipe out the pan.
4. Reduce the heat to medium and add the diced pancetta to the same skillet. Cook, stirring often, 5 to 6 minutes until the fat has rendered and the pancetta is crisp at the edges. Scoop the pancetta out with a slotted spoon onto a plate, leaving the fat behind. Pour off all but about 2 tablespoons of the fat.
5. Add the red bell pepper strips and cook over medium heat 3 minutes, until just softened but still bright. Add the sliced garlic and cook 45 seconds, until fragrant but not browned. Add the pasta to the boiling water now and cook to 1 minute short of the package's al dente time.
6. Add the butter to the skillet and let it melt, then pour in the heavy cream. Bring to a bare simmer, scraping up the browned bits from the chicken and pancetta, and let it bubble gently 3 to 4 minutes until slightly thickened and it coats a spoon. Stir in the frozen peas and cook 1 minute more.
7. Before draining, reserve 1 1/2 cups of the starchy pasta water. Pull the skillet off the heat and wait 30 seconds — this is the step that keeps the sauce from breaking. Add the grated Parmigiano-Reggiano in three handfuls, stirring constantly until each addition melts smoothly, then stir in the nutmeg.
8. Drain the pasta and add it to the skillet along with 1/2 cup of the reserved pasta water. Return to low heat and toss vigorously with tongs for 1 to 2 minutes until every piece is glossy and coated, adding more pasta water 2 tablespoons at a time until the sauce flows and just clings. It should look slightly looser than you want it on the plate.
9. Slice the rested chicken crosswise into 1/2-inch strips, catching any juices, and fold the chicken, its juices and the crisp pancetta into the pasta. Taste and add salt only if needed — the pancetta and cheese carry most of it.
10. Serve immediately in warmed bowls, topped with chopped parsley, extra grated Parmesan and plenty of coarse black pepper.

Chef's tips

Nutrition (per serving, estimated)

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