Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
The first time I made this pesto chicken bowtie pasta was during a hectic weeknight when everyone craved something fresh yet hearty. The basil aroma and creamy pesto sauce instantly made it a dinner table favorite.
Ingredients
- Pasta: 340 g (12 oz) bowtie (farfalle) pasta
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp freshly ground black pepper
- Sauce: 120 g (1/2 cup) basil pesto (store-bought or homemade); 120 ml (1/2 cup) heavy cream; 2 tbsp grated Parmesan cheese
- Vegetables (optional): 120 g (1 cup) cherry tomatoes, halved; 60 g (2 cups) baby spinach
- Garnish: 2 tbsp toasted pine nuts (optional); Extra grated Parmesan cheese; Fresh basil leaves
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain and set aside, reserving 60 ml (1/4 cup) of pasta water.
- Prepare Chicken:
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
- Make Sauce:
- In the same skillet, lower heat to medium. Add pesto and heavy cream, stirring to combine. Simmer for 2 minutes until slightly thickened.
- Combine Ingredients:
- Return chicken to skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat evenly.
- Add Vegetables:
- If using, add cherry tomatoes and baby spinach. Cook for 2 minutes until spinach is wilted and tomatoes softened.
- Serve:
- Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
Save This recipe brings my family together around the dinner table, with everyone eager to help toss the pasta and choose extra toppings. It quickly became our go-to for comfort and flavor when we want restaurant quality at home.
Required Tools
Large pot, large skillet, colander, chefs knife, cutting board, wooden spoon
Allergen Information
Contains: Milk/dairy (Parmesan, cream, pesto), pine nuts (in pesto and as garnish), gluten (pasta). Some pestos may contain tree nuts. Always check labels for allergens.
Nutritional Information
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g (per serving)
Save Serve hot and top with fresh herbs for the best flavor. Enjoy leftovers the next day for an easy lunch.
Recipe FAQ
- → Can I substitute different pasta shapes?
Yes, penne or fusilli work well with the creamy pesto sauce and chicken for similar results.
- → How do I make the dish lighter?
Replace heavy cream with half-and-half or use less cheese for a lighter texture and lower calories.
- → Is it possible to use leftover chicken?
Absolutely! Rotisserie or pre-cooked chicken speeds up preparation and blends nicely with the other flavors.
- → What side dish pairs well?
A crisp green salad, roasted vegetables, or garlic bread complete the meal beautifully.
- → Are there vegetarian options?
Skip the chicken and add extra vegetables like zucchini, mushrooms, or more spinach for a vegetarian alternative.
- → Does homemade pesto improve flavor?
Fresh homemade pesto offers vibrant, aromatic flavors, but good-quality store-bought versions also work well.