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 after a busy day and instantly fell in love with how satisfying and bright it tasted. The combination of tender chicken and fragrant pesto instantly became a family favorite.
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: for garnish
- Fresh basil leaves: for garnish
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.
- Cook 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 to 7 minutes until golden and cooked through. Remove chicken from skillet and set aside.
- Prepare Sauce:
- In same skillet, lower heat to medium. Add pesto and heavy cream, stirring to combine. Let simmer for 2 minutes until slightly thickened.
- Add Chicken and Pasta:
- Return chicken to 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 to 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 Mondays are always hectic, but sharing this pesto chicken bowtie pasta with everyone brought a bit of Italian-inspired happiness to our table. Even picky eaters asked for seconds, which made my evening.
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
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g (per serving)
Save Toss the pasta gently to keep the sauce creamy and even. Enjoy each bite with fresh basil for extra flavor.