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 on a hectic Tuesday evening, and it instantly became a family favorite. It's so adaptable—I sometimes add extra veggies or swap in leftover chicken, depending on what's in the fridge.

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.

Cook 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.

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Sharing this pasta with my family always brings back memories of bustling weeknights and the joy of putting a tasty, nourishing meal on the table in under 40 minutes.

Required Tools

Large pot, large skillet, colander, chef's knife, cutting board, wooden spoon

Nutritional Information

Per serving: 580 calories, 25 g total fat, 57 g carbohydrates, 34 g protein

Serving Suggestions

Pairs wonderfully with a crisp white wine such as Pinot Grigio and a simple green salad.

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This pasta is best enjoyed fresh. Leftovers reheat well with a splash of cream to revive the sauce.

Frequently Asked Questions

→ What pasta works best for this dish?

Bowtie (farfalle) pasta is ideal due to its shape and texture, but penne or fusilli are great alternatives if preferred.

→ Can I use pre-cooked chicken?

Yes, rotisserie chicken works well and speeds up preparation time without sacrificing flavor.

→ How can I lighten the sauce?

Substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.

→ What are good garnishes for this dish?

Toasted pine nuts, extra grated Parmesan, and fresh basil leaves add texture, flavor, and a fresh finish.

→ How do I avoid overcooking the chicken?

Cook chicken pieces over medium-high heat until golden and cooked through, about 5–7 minutes, ensuring they remain tender.