Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
I still remember making this pesto chicken bowtie pasta for the first time on a hectic Thursday night. The simple steps and lively flavors made it an instant hit at our dinner table.
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 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.
- Make 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:
- 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 became our go-to for busy nights when we craved something fresh and homemade. Everyone in my family looks forward to it as a comforting dinner together.
Serving Suggestions
Pair with a crisp green salad and garlic bread for a well-rounded meal.
Ingredient Swaps
Try penne or fusilli pasta instead of bowtie, or use rotisserie chicken for even faster prep.
Nutrition Info
Per serving: 580 calories, 25 g fat, 57 g carbohydrates, 34 g protein.
Save Whip up this delicious pasta in under 40 minutes for a flavorful meal everyone will remember.
Recipe FAQ
- → What type of pasta works best in this dish?
Bowtie (farfalle) pasta holds the sauce well and complements the chunks of chicken, though penne or fusilli can be great alternatives.
- → Can I use store-bought pesto for this meal?
Yes, store-bought basil pesto can be used for convenience, but homemade pesto offers a fresher, more vibrant flavor.
- → How can I make the sauce creamier?
Adding heavy cream to the pesto while simmering gives the sauce a smooth, rich texture that's perfect for coating pasta and chicken evenly.
- → Are cherry tomatoes and spinach necessary?
They are optional but add color, freshness, and a slight tang that balance the richness of the sauce beautifully.
- → What garnishes enhance the flavors?
Toasted pine nuts add crunch, fresh basil leaves lend aromatic notes, and extra Parmesan cheese boosts the savory depth.
- → Can this dish be prepared ahead of time?
While best served freshly cooked, leftovers can be refrigerated and gently reheated, adding a splash of pasta water to loosen the sauce if needed.