Pin this 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, my family was amazed at how much flavor it packed for such a simple recipe. It's become a go-to whenever we want a satisfying dinner without spending hours in the kitchen.
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
- Black pepper: 1/4 tsp freshly ground
- Basil pesto: 120 g (1/2 cup), store-bought or homemade
- Heavy cream: 120 ml (1/2 cup)
- Parmesan cheese: 2 tbsp grated
- Cherry tomatoes (optional): 120 g (1 cup), halved
- Baby spinach (optional): 60 g (2 cups)
- Toasted pine nuts (optional): 2 tbsp
- Extra Parmesan cheese: for garnish
- Fresh basil leaves: for garnish
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.
- 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 5–7 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 ingredients:
- 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.
Pin this This dish always brings everyone to the dining table with smiles. Even the pickiest eaters have come back for seconds after tasting this creamy, herbaceous pasta.
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). Always check labels.
Nutritional Information (per serving)
Calories: 580 Protein: 34 g Carbohydrates: 57 g Total Fat: 25 g
Pin this Enjoy this pasta fresh and hot for the best taste. Sprinkle with extra Parmesan and basil just before serving.
Frequently Asked Recipe Questions
- → Can I use a different pasta shape?
Yes, penne or fusilli can replace bowtie pasta to create a slightly different texture while keeping the dish balanced.
- → Is it possible to make this dish dairy-free?
To make it dairy-free, substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast.
- → How do I prevent the chicken from drying out?
Cook chicken over medium-high heat just until golden and cooked through, then remove promptly to retain juiciness before adding it back to the sauce.
- → Can I prepare the pesto sauce from scratch?
Absolutely, homemade basil pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil will enhance freshness and flavor.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the creamy pesto and tender chicken beautifully without overpowering the flavors.