Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
I love making this pesto chicken bowtie pasta whenever my schedule is tight, and my family always asks for seconds because of the rich flavor and colorful presentation.
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 the Pasta:
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain and set aside, reserving 60 ml (1/4 cup) of pasta water.
- Sauté the Chicken:
- While the 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 & 7 minutes until golden and cooked through. Remove chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, lower the heat to medium. Add pesto and heavy cream, stirring to combine. Let simmer for 2 minutes until slightly thickened.
- Combine Chicken and Pasta:
- Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat evenly.
- Add Vegetables (Optional):
- If using, add cherry tomatoes and baby spinach. Cook for 2 & 3 minutes until spinach is wilted and tomatoes are just softened.
- Serve:
- Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
Save This dish is always requested for birthday dinners at our house, and the kids love helping sprinkle the Parmesan and basil just before serving.
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). Always check labels for cashews or other allergens in pesto.
Nutritional Information (per serving)
Calories: 580; Total Fat: 25 g; Carbohydrates: 57 g; Protein: 34 g.
Save Enjoy this easy, flavorful meal for any busy night—one bite and it just might become a new family favorite.
Recipe FAQ
- → What pasta works best with pesto chicken?
Bowtie (farfalle) pasta is ideal as its shape holds the sauce well, but penne or fusilli can also be used for similar texture.
- → Can I use store-bought pesto for this dish?
Yes, store-bought basil pesto works well and saves time, but homemade pesto can enhance freshness and flavor.
- → How do I keep the chicken tender and juicy?
Cooking bite-sized chicken pieces over medium-high heat until golden but not overcooked ensures tenderness and moisture retention.
- → What are good vegetable additions to this dish?
Cherry tomatoes and baby spinach add brightness and color while complementing the creamy pesto sauce nicely.
- → Can I substitute heavy cream in the sauce?
Yes, use half-and-half or a lighter cream alternative for a less rich but still creamy sauce.