Pin 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 for my busy family on a hectic weeknight and it quickly became a favorite go-to dinner. Everyone loves how the creamy pesto sauce brings all the ingredients together.
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
- Salt: 1/2 tsp
- Pepper: 1/4 tsp freshly ground black pepper
- Basil pesto: 120 g (1/2 cup), store-bought or homemade
- Heavy cream: 120 ml (1/2 cup)
- Parmesan cheese: 2 tbsp grated
- Cherry tomatoes (optional): 120 g (1 cup), halved
- Baby spinach (optional): 60 g (2 cups)
- Toasted pine nuts (optional): 2 tbsp
- Extra grated Parmesan cheese: for garnish
- Fresh basil leaves: for garnish
Instructions
- Cook the 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) pasta water.
- Cook the chicken:
- While 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 skillet and set aside.
- Make the sauce:
- In the same skillet, lower heat to medium. Add pesto and heavy cream, stirring to combine. Let simmer for 2 minutes until slightly thickened.
- Combine chicken and pasta:
- Return chicken to 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 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.
Pin My kids love helping sprinkle the pine nuts and cheese on top before dinner is served. It brings everyone together around the table for a special meal.
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), gluten (pasta). Some store-bought pestos may contain tree nuts (cashews) or other allergens. Always check labels.
Nutritional Information (per serving)
Calories: 580, Total Fat: 25 g, Carbohydrates: 57 g, Protein: 34 g
Pin This pasta is especially delicious fresh but leftovers heat up well for lunch the next day. The bright basil flavor makes every bite taste like summer.
Recipe Questions
- → Can I use a different pasta instead of bowtie?
Yes, penne or fusilli can be substituted, offering similar texture and sauce adherence.
- → Is store-bought pesto suitable for this dish?
Store-bought pesto works well but homemade pesto enhances freshness and flavor complexity.
- → How do I prevent the chicken from drying out?
Cook chicken over medium-high heat until golden and just cooked through, avoiding overcooking for tenderness.
- → Can I make this dish lighter?
Substitute heavy cream with half-and-half to reduce richness without sacrificing creaminess.
- → What garnishes complement this meal?
Toasted pine nuts, extra grated Parmesan, and fresh basil leaves add texture and vibrant aroma.
- → Is there a way to speed up preparation?
Using rotisserie chicken reduces cooking time while maintaining great flavor and texture.