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 pesto chicken bowtie pasta when I wanted to impress guests but was short on time. Its bright flavors and creamy texture quickly made it a household favorite.

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.

Prepare 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.

Toss Pasta and Chicken:

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.

Pin

This meal is always a hit during our big family gatherings. My kids love helping sprinkle Parmesan and pine nuts on top before we dig in.

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 fantastic paired with a crisp white wine and ready in under an hour. Enjoy a satisfying, restaurant-level meal made right at home!

Recipe FAQ

→ Can I use a different type of pasta?

Yes, penne or fusilli work well; adjust cooking time to suit the pasta shape you choose.

→ Is store-bought pesto suitable?

Absolutely—store-bought pesto is convenient, but homemade offers a fresher taste. Check for allergens as needed.

→ How can I make this dish lighter?

Swap heavy cream for half-and-half or a dairy-free alternative for a lighter sauce texture.

→ What vegetables pair well with this dish?

Cherry tomatoes and baby spinach blend perfectly; try adding roasted red peppers or peas for variety.

→ Are there nut-free options for the sauce?

Choose nut-free pesto or prepare pesto at home using sunflower seeds or pumpkin seeds instead.