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 tried making this after a hectic day, searching for something both comforting and quick. The combination of creamy pesto and juicy chicken became an instant family favorite!

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
• Black pepper: 1/4 tsp, freshly ground
• 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 Parmesan cheese: 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.

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 5–7 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:

If using, add cherry tomatoes and baby spinach. Cook for 2–3 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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My kids love helping sprinkle the pine nuts and fresh basil on top, making dinner time a little moment of joy together.

Pairings & Nutrition

This pasta pairs perfectly with a crisp white wine such as Pinot Grigio. Each serving delivers about 580 calories, 25 g fat, 57 g carbs, and 34 g protein.

Substitution Ideas

Try penne or fusilli pasta instead of bowties, substitute rotisserie chicken for speed, or swap heavy cream with half-and-half for a lighter version.

Required Kitchen Tools

You'll need a large pot, large skillet, colander, chef's knife, cutting board, and a wooden spoon to prepare this recipe.

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The leftovers reheat beautifully—making this a delicious lunch for the next day or a speedy dinner everyone will love!

Recipe FAQ

→ Can I use other pasta shapes?

Yes, penne or fusilli work well as alternatives to bowtie pasta, holding the sauce beautifully.

→ Is it possible to make a lighter version?

Substitute heavy cream with half-and-half for a lighter, but still creamy, sauce.

→ How do I prevent the chicken from drying out?

Cook chicken over medium-high heat just until golden and cooked through, avoiding overcooking to retain juiciness.

→ Can I prepare this in advance?

For faster serving, cooked or rotisserie chicken can be used. Sauce and pasta are best combined just before serving.

→ What garnishes enhance this dish?

Toasted pine nuts, extra grated Parmesan, and fresh basil leaves add texture, depth, and brightness.