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 busy weeknight when my family was craving something satisfying yet light. It has quickly become a favorite because everyone in my house loves the combination of juicy chicken, bright pesto, and fun-shaped pasta.
Ingredients
- Bowtie (farfalle) pasta: 340 g (12 oz), cooked according to package and drained
- Chicken breasts: 2 boneless, skinless (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, plus more for serving
- Cherry tomatoes (optional): 120 g (1 cup), halved
- Baby spinach (optional): 60 g (2 cups)
- Toasted pine nuts (optional): 2 tbsp
- Fresh basil leaves: For garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package. Drain, reserving 60 ml (1/4 cup) pasta water, and set aside.
- Sauté the chicken:
- While pasta cooks, heat olive oil in a large skillet over medium-high. Add chicken pieces, season with salt and pepper, and cook 5 to 7 minutes until golden and no longer pink. Transfer chicken to a plate.
- Make the sauce:
- Reduce skillet heat to medium. Add pesto and heavy cream. Stir and simmer 2 minutes until slightly thickened.
- Combine and toss:
- Return chicken to skillet with sauce. Add cooked pasta, reserved pasta water, and Parmesan. Toss to coat evenly.
- Add vegetables (optional):
- Stir in cherry tomatoes and baby spinach if using. Cook 2 to 3 minutes until spinach wilts and tomatoes just soften.
- Garnish and serve:
- Serve immediately topped with toasted pine nuts, more Parmesan, and fresh basil if desired.
Save This was the first meal my kids ever asked to take for lunch the next day—they love it even cold. Sharing this pasta dish always brings a smile to our table.
Notes and Variations
For a lighter dish, swap half-and-half for heavy cream. Rotisserie chicken can save time and works beautifully. Substitute penne or fusilli for the bowties for a different texture.
Required Tools
All you need is a large pot, large skillet, colander, knife, cutting board, and wooden spoon—simple prep and cleanup!
Pairings and Nutrition
This pasta goes perfectly with a crisp white wine like Pinot Grigio. Each serving has about 580 calories, 25 g fat, 57 g carbohydrates, and 34 g protein.
Save This pesto chicken bowtie pasta is sure to become a go-to for busy nights. Enjoy the fresh flavors and effortless cleanup!
Recipe Help
- → Can I use a different pasta type with this dish?
Yes, penne or fusilli can be excellent alternatives if bowtie pasta is unavailable.
- → How can I make this dish lighter?
Substituting half-and-half for heavy cream will reduce the richness without compromising flavor.
- → Is it possible to prepare this faster using pre-cooked chicken?
Using rotisserie chicken can speed up preparation while maintaining the savory taste.
- → What is the best way to cook the chicken for this meal?
Cooking bite-sized chicken pieces in olive oil over medium-high heat until golden and cooked through balances tenderness and flavor.
- → Are there any common allergens in this dish to watch out for?
This meal contains dairy (Parmesan, cream, pesto), pine nuts, and gluten from the pasta. Checking pesto labels is advised for additional allergens.
- → Can I add vegetables to enhance the dish?
Yes, adding cherry tomatoes and baby spinach offers extra freshness and vibrant color.