Save A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
The first time I made this pesto chicken bowtie pasta was on a hectic Tuesday night after work. It quickly became a favorite for its creamy texture and punchy flavors that come together in less than forty minutes.
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.
- Prepare 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 My family loves the way the aroma fills the kitchen and we always get requests for seconds. Even picky eaters dig into bowls of this creamy pasta at big gatherings.
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 pestos may have tree nuts. Always check labels.
Nutritional Information
Calories: 580 Total Fat: 25 g Carbohydrates: 57 g Protein: 34 g
Save Finish with extra Parmesan and fresh basil leaves for a bright, fragrant touch. Enjoy this easy classic for quick comfort any night of the week.
Recipe Help & FAQs
- → What type of pasta works best for this dish?
Bowtie (farfalle) pasta is traditional, but penne or fusilli can be excellent substitutes to hold the creamy pesto sauce well.
- → Can I use store-bought pesto in this dish?
Yes, store-bought pesto works well and saves time without compromising the vibrant basil flavor.
- → How do I ensure the chicken remains tender?
Cooking bite-sized chicken pieces over medium-high heat until golden but not overcooked keeps them juicy and tender.
- → What can I use instead of heavy cream for a lighter sauce?
Substituting half-and-half or a milk alternative reduces richness while still maintaining a creamy texture.
- → Are there any suggested garnishes for extra flavor?
Toasted pine nuts, grated Parmesan, and fresh basil leaves add texture and enhance the overall freshness of the dish.
- → Can this dish be prepared ahead of time?
It’s best served immediately, but the components can be prepared in advance and combined just before serving to preserve texture and flavor.