What pasta type works best for this dish?

Bowtie (farfalle) pasta is ideal for holding the creamy pesto sauce, but penne or fusilli are great alternatives.

Can I use pre-cooked chicken?

Yes, rotisserie or leftover chicken can speed up preparation while keeping the flavors intact.

Simmer the cream and pesto mixture for a few minutes until it reduces and thickens slightly before combining.

They add a fresh, sweet contrast but can be omitted or replaced with sautéed vegetables if preferred.

Toasted pine nuts and fresh basil leaves provide crunch and herbal brightness to complete the dish.

A vibrant, flavorful pasta dish featuring tender chicken, bowtie pasta, and a creamy basil pesto sauce—perfect for a quick weeknight dinner.

This dish has become a family favorite—perfect for busy weeknights when we need something comforting and delicious fast.

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

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 5–7 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 2–3 minutes until spinach is wilted and tomatoes are just softened.
Step 6:: Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.

Cooking this meal together has brought our family closer—everyone loves helping with the prep and enjoying the flavors after.

Large pot, Large skillet, Colander, Chefs knife, Cutting board, Wooden spoon

Contains Milk/dairy (Parmesan, cream, pesto), pine nuts (in pesto and as garnish), gluten (pasta).

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

Enjoy this delightful meal that balances convenience and rich flavors for any occasion.

→ What pasta type works best for this dish?: Bowtie (farfalle) pasta is ideal for holding the creamy pesto sauce, but penne or fusilli are great alternatives.
→ Can I use pre-cooked chicken?: Yes, rotisserie or leftover chicken can speed up preparation while keeping the flavors intact.
→ How can I make the sauce thicker?: Simmer the cream and pesto mixture for a few minutes until it reduces and thickens slightly before combining.
→ Are cherry tomatoes necessary in this dish?: They add a fresh, sweet contrast but can be omitted or replaced with sautéed vegetables if preferred.
→ What are some garnish ideas to enhance this meal?: Toasted pine nuts and fresh basil leaves provide crunch and herbal brightness to complete the dish.