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 pasta for my family when we needed something filling and fast after a busy day. Everyone loved how the pesto and cream came together and it has become a go-to for satisfying weeknight dinners.

Ingredients

• 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

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 Pesto Cream 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 Chicken and Pasta:

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

Sharing this meal with my kids is always a highlight—the simple flavors and comforting sauce get everyone at the table smiling and asking for seconds.

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

Save

Serve this pasta hot and enjoy the melding flavors—it's a simple way to bring a bit of Italian comfort to your kitchen.

Recipe Questions

→ Can I substitute another type of pasta?

Yes, penne or fusilli work perfectly if bowtie pasta isn't available.

→ Is it possible to use rotisserie chicken?

Definitely—rotisserie chicken reduces prep time and adds a deeper flavor.

→ Which cheese is best for this dish?

Freshly grated Parmesan cheese gives the best texture and flavor.

→ Are there vegetarian options for this meal?

Omit chicken or substitute with chickpeas for a satisfying vegetarian version.

→ Can I lighten the cream sauce?

Swap heavy cream for half-and-half or whole milk to reduce richness and calories.

→ What wine pairs well with this meal?

A crisp Pinot Grigio or Sauvignon Blanc complements the pesto and creamy sauce.