Save This dish brings together tender, sautéed chicken morsels with perfectly cooked bowtie pasta enveloped in a creamy basil pesto sauce. The sauce combines fresh basil pesto with heavy cream and Parmesan for a rich, savory coating. Optional vegetables like cherry tomatoes and baby spinach add a fresh, vibrant touch. Garnished with toasted pine nuts and fresh basil leaves, it’s a quick, satisfying Italian-American inspired dinner perfect for busy evenings.
A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.
I first served this and it quickly became a family favorite for busy nights.
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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Save This recipe always brings my family together around the dinner table for a satisfying meal.
Notes
For a lighter dish, substitute half-and-half for heavy cream. Use rotisserie chicken for a faster preparation. Swap bowtie pasta for penne or fusilli if desired. Excellent paired with a crisp white wine such as Pinot Grigio.
Required Tools
Large pot, Large skillet, Colander, Chefs knife, Cutting board, Wooden spoon
Nutritional Information
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g
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Save This pesto chicken bowtie pasta is perfect for quick weeknight dinners or meal prepping for the week.
Recipe FAQs
- → What pasta works best with pesto and chicken?
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Bowtie (farfalle) pasta is ideal as its shape holds the creamy pesto sauce well, but penne or fusilli also work perfectly.
- → Can I use homemade pesto instead of store-bought?
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Absolutely, homemade basil pesto adds freshness and can be adjusted to taste for intensity and texture.
- → How do I ensure the chicken stays tender?
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Cook chicken pieces over medium-high heat until just golden and cooked through; avoid overcooking to keep them juicy.
- → What alternatives are there for heavy cream in the sauce?
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Half-and-half can be used for a lighter sauce, though the texture will be less rich than with heavy cream.
- → Can vegetables be added to this dish?
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Yes, adding cherry tomatoes and baby spinach brightens the dish with fresh flavors and a pop of color.
- → Is this dish suitable for quick weeknight meals?
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Yes, with a total time of about 35 minutes, it’s designed for a fast, flavorful dinner solution.
