Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauceβperfect 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.
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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: for garnish
- 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) 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.
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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
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g (per serving)
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Toss the pasta gently to keep the sauce creamy and even. Enjoy each bite with fresh basil for extra flavor.