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 I was craving something vibrant but still comforting. My family loved how quickly it came together and it has since become a staple dinner recipe that everyone requests for their favorite pasta night.
Ingredients
- Bowtie pasta: 340 g (12 oz) farfalle, cooked al dente
- Chicken breasts: 2 boneless, skinless (about 400 g), cut into bite-sized pieces
- Olive oil: 1 tbsp for sautéing chicken
- Salt: 1/2 tsp for seasoning chicken
- Freshly ground black pepper: 1/4 tsp for seasoning chicken
- Basil pesto: 120 g (1/2 cup), homemade or store-bought
- Heavy cream: 120 ml (1/2 cup) for creamy sauce
- Parmesan cheese: 2 tbsp grated, plus extra for garnish
- Cherry tomatoes (optional): 120 g (1 cup), halved
- Baby spinach (optional): 60 g (2 cups)
- Toasted pine nuts (optional): 2 tbsp for garnish
- Fresh basil leaves: for garnish
Instructions
- Cook the 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.
- Sauté the 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.
- Prepare the pesto 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 chicken and pasta:
- Return chicken to the 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 2–3 minutes until spinach is wilted and tomatoes are just softened.
- Serve:
- Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
Save Gathering around the table for this pasta always reminds me of summer trips to Italy with my family, when basil and tomatoes were at their peak. It's a dish that brings smiles and togetherness every time we make it.
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 (per serving)
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g
Save This crowd-pleasing pasta is great for busy nights or when entertaining guests. Enjoy every flavorful bite with loved ones around your table.
Recipe FAQ
- → What pasta works best for this dish?
Bowtie pasta (farfalle) holds sauce well, but penne or fusilli are excellent alternatives.
- → Can I use pre-cooked chicken?
Yes, rotisserie chicken can speed up preparation while maintaining flavor.
- → How do I prevent the sauce from separating?
Simmer the pesto and cream gently, and add reserved pasta water to help emulsify the sauce.
- → What garnishes enhance the dish?
Toasted pine nuts, grated Parmesan, and fresh basil leaves add texture and aroma.
- → Is this dish suitable for easy weeknight dinners?
Absolutely, it combines fast cooking times with flavorful ingredients for a quick main course.
- → Can vegetables be added?
Cherry tomatoes and baby spinach are optional but recommended for freshness and color.