Save 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.
Save 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.
Save 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.