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 busy weeknight when I craved something comforting but fresh. It quickly became a family favorite for its simplicity and bold flavors.

Ingredients

• Bowtie (farfalle) pasta: 340 g (12 oz)
• Boneless skinless chicken breasts: 2 (about 400 g) cut into bite-sized pieces
• Olive oil: 1 tbsp
• Salt: 1/2 tsp
• Freshly ground black pepper: 1/4 tsp
• Basil pesto: 120 g (1/2 cup) store-bought or homemade
• Heavy cream: 120 ml (1/2 cup)
• 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
• 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.

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 to 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 (Optional):

If using add cherry tomatoes and baby spinach. Cook for 2 to 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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Gathering around the table to enjoy this dish has become a beloved ritual in our home—everyone reaches for seconds and it's the one meal we all agree on

Notes

For a lighter dish substitute half-and-half for heavy cream or use rotisserie chicken for even quicker prep. Pair this pasta with a crisp white wine for a special touch.

Required Tools

Large pot large skillet colander chefs knife cutting board and wooden spoon are all you'll need for smooth preparation.

Allergen Information

This recipe contains milk (Parmesan cream pesto) pine nuts and gluten. Always verify ingredients in store-bought pesto for additional allergens like cashews.

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A bowl of this pesto chicken bowtie pasta will brighten any meal. Leftovers keep wonderfully for lunch the next day.

Common Questions

→ What type of pasta works best?

Bowtie (farfalle) pasta is ideal as it holds the creamy pesto sauce well, but penne or fusilli are good alternatives.

→ Can I use pre-cooked chicken?

Yes, rotisserie or pre-cooked chicken can be used to reduce cooking time while maintaining flavor.

→ How can I lighten the sauce?

Substituting half-and-half for heavy cream reduces richness without compromising creaminess.

→ Are cherry tomatoes and spinach necessary?

They’re optional but add freshness and color, balancing the creamy pesto and savory chicken.

→ What garnishes enhance this dish?

Toasted pine nuts, extra grated Parmesan, and fresh basil leaves add texture and bright herbal notes.