Pesto Chicken Bowtie Pasta

A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.

I enjoy making this dish when I want something comforting yet fresh. It's always a hit with my family.

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

Step 1:

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.

Step 2:

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 57 minutes until golden and cooked through. Remove chicken from the skillet and set aside.

Step 3:

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.

Step 4:

Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat evenly.

Step 5:

If using, add cherry tomatoes and baby spinach. Cook for 23 minutes until spinach is wilted and tomatoes are just softened.

Step 6:

Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.

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This recipe always brings my family together around the dinner table for a warm, satisfying meal.

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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This dish combines ease and flavor, perfect for a weeknight dinner that feels special.

Recipe FAQs

→ What pasta works best for this dish?

Bowtie (farfalle) pasta is ideal as it holds the creamy pesto sauce well, but penne or fusilli are great alternatives.

→ Can I use pre-cooked chicken?

Yes, rotisserie or leftover cooked chicken can save time and still deliver great flavor.

→ How can I lighten the sauce?

Substitute heavy cream with half-and-half for a lighter, yet creamy texture.

→ Are the pine nuts essential?

Pine nuts add crunch and depth but can be omitted or substituted with toasted walnuts if preferred.

→ How do I keep the spinach vibrant?

Add baby spinach last in the skillet and cook just until wilted to preserve its bright color and nutrition.

→ What wine pairs well with this dish?

A crisp white like Pinot Grigio complements the creamy pesto and tender chicken nicely.