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 and was amazed by how quickly it came together. It's become my go-to recipe when I want something comforting yet full of vibrant flavor in very little time.

Ingredients

• Pasta: 340 g (12 oz) bowtie (farfalle) pasta
• Chicken: 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
• Olive Oil: 1 tbsp olive oil
• Salt: 1/2 tsp salt
• Black Pepper: 1/4 tsp freshly ground black pepper
• Basil Pesto: 120 g (1/2 cup) basil pesto (store-bought or homemade)
• Heavy Cream: 120 ml (1/2 cup) heavy cream
• Parmesan Cheese: 2 tbsp grated Parmesan cheese
• Cherry Tomatoes (optional): 120 g (1 cup) cherry tomatoes, halved
• Baby Spinach (optional): 60 g (2 cups) baby spinach
• Toasted Pine Nuts (optional): 2 tbsp toasted pine nuts
• Extra Parmesan Cheese: As desired for garnish
• Fresh Basil Leaves: For garnish

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.

Prepare 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 Pasta and Chicken:

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.

Garnish and Serve:

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

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This pasta is now a staple for our family dinners—even picky eaters ask for seconds. The creamy pesto sauce always brings everyone together at the table.

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), and gluten (pasta). Always read packaging for specific allergens.

Nutritional Information (per serving)

Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g

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Finish the pasta with an extra sprinkle of Parmesan and fresh basil for the best flavor. Enjoy immediately for maximum creaminess.

Kitchen Help

→ Can I use different pasta shapes?

Yes, penne or fusilli work well as alternatives for a similar texture and sauce coverage.

→ How should I cook the chicken pieces?

Sauté the bite-sized chicken in olive oil over medium-high heat with salt and pepper until golden and fully cooked, about 5–7 minutes.

→ Is it possible to lighten the creamy sauce?

You can substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.

→ What is the best way to keep the pasta from drying out?

Reserve a bit of pasta water after draining to add to the sauce for moisture and better sauce adhesion.

→ Can I prepare this dish ahead of time?

It’s best enjoyed fresh, but cooked components can be stored separately and combined before serving.