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 first made this pesto chicken bowtie pasta for a last-minute family dinner, and everyone raved about the creamy sauce and the bright flavors from the basil pesto. Since then, it's become a go-to when I need something both easy and satisfying.

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 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.

Prepare 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.

Make the Pesto Cream 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 and Toss:

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

Add Veggies (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.

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This recipe always brings my family together at the table, especially on busy weeknights when we need something hearty and quick. The kids love scooping up every bite with their forks and asking for seconds.

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

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This pasta is just as delicious the next day—enjoy any leftovers for lunch, and don't forget the extra Parmesan!

Recipe FAQs

→ Can I use other types of pasta instead of bowtie?

Yes, penne or fusilli work well as substitutes and hold the sauce nicely.

→ Is it possible to prepare this dish faster?

Using pre-cooked rotisserie chicken reduces cooking time significantly without sacrificing flavor.

→ What can I substitute for heavy cream in the sauce?

Half-and-half or a milk alternative can be used for a lighter, creamier sauce.

→ How should I cook the chicken pieces for best texture?

Sauté chicken in olive oil over medium-high heat until golden and cooked through, about 5–7 minutes.

→ Are the pine nuts necessary for this dish?

Toasted pine nuts add a pleasant crunch and nutty flavor, but they are optional and can be omitted if desired.