Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
I first made this pesto chicken bowtie pasta for my family after a long day, and it quickly became our favorite weeknight dinner. The rich, creamy sauce and hearty chicken always bring everyone to the table with smiles.
Ingredients
- Pasta: 340 g (12 oz) bowtie (farfalle) pasta
- Chicken: 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
- Olive oil: 1 tbsp
- Salt: 1/2 tsp
- Freshly ground black pepper: 1/4 tsp
- Basil pesto: 120 g (1/2 cup), store-bought or homemade
- Heavy cream: 120 ml (1/2 cup)
- Parmesan cheese: 2 tbsp, grated
- Cherry tomatoes (optional): 120 g (1 cup), halved
- Baby spinach (optional): 60 g (2 cups)
- Toasted pine nuts (optional): 2 tbsp
- Extra grated Parmesan cheese: as needed
- Fresh basil leaves: for garnish
Instructions
- Cook 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.
- Cook 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.
- Prepare 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 ingredients:
- Return chicken to the 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 2–3 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 recipe made busy school nights special at our house. My kids love helping sprinkle Parmesan and pine nuts before we dig in together.
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 pesto labels for possible additional allergens.
Nutritional Information
Per serving: Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g
Save This pasta is a true crowd-pleaser and perfect for any occasion. Leftovers taste great the next day, making it a wonderful make-ahead option.
Recipe Guide
- → Can I use a different pasta shape?
Yes, penne or fusilli work well as substitutes, holding sauce nicely and offering different textures.
- → How to make the pesto sauce from scratch?
Blend fresh basil, pine nuts, Parmesan, garlic, olive oil, and salt until smooth for a homemade pesto.
- → What’s the best way to cook the chicken evenly?
Cut chicken into bite-sized pieces and cook over medium-high heat until golden and fully cooked, usually 5–7 minutes.
- → Can I add vegetables to this dish?
Cherry tomatoes and baby spinach are great additions, tossed in at the end to preserve freshness and texture.
- → How to lighten the creamy sauce?
Substitute heavy cream with half-and-half to reduce richness while maintaining a smooth texture.