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 on a rushed weeknight when I craved something comforting but didn't want a heavy meal. My family was delighted with how creamy and flavorful each bite turned out.
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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)
- Grated Parmesan cheese: 2 tbsp
- 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 desired
- Fresh basil leaves: for garnish
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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) pasta water.
- Sauté Chicken:
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, cook for 5 min to 7 min until golden and cooked through. Remove chicken and set aside.
- Make Sauce:
- In the same skillet, lower heat to medium. Add pesto and heavy cream. Stir to combine, simmer for 2 min until slightly thickened.
- Combine:
- 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 min to 3 min until spinach is wilted and tomatoes softened.
- Serve:
- Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
Save This recipe is a hit at our weekend family dinners—everyone gets to add their favorite garnish and dig in.
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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 store-bought pestos may contain tree nuts (cashews) or other allergens. Always check labels.
Nutritional Information
Per serving: Calories 580, Total Fat 25 g, Carbohydrates 57 g, Protein 34 g
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This pasta tastes even better with a sprinkle of Parmesan and a fresh leaf of basil. Enjoy a delicious dinner in under 40 min!
Recipe FAQ
- → What pasta works best for this dish?
Bowtie (farfalle) pasta is ideal for holding the creamy basil pesto and complements the chicken well, but penne or fusilli are good alternatives.
- → Can I use pre-cooked chicken?
Yes, using rotisserie chicken saves time while maintaining flavor and texture in the dish.
- → How do I make the sauce creamy?
Combining basil pesto with heavy cream and a bit of reserved pasta water creates a rich, smooth sauce that coats the ingredients evenly.
- → Are there optional vegetables to add?
Cherry tomatoes and baby spinach provide freshness and slight sweetness, but they can be omitted or substituted as desired.
- → What garnishes enhance the dish?
Toasted pine nuts add crunch, while extra Parmesan and fresh basil leaves boost the herbal and savory profile.
