Save to Pinterest A vibrant flavorful pasta dish featuring tender chicken bowtie pasta and a creamy basil pesto sauce: perfect for a quick weeknight dinner.
I remember making this pesto chicken bowtie pasta when I first craved something comforting yet simple after a long day: it has become a favorite for its vibrant flavors and satisfying texture.
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 to 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 Chicken & Pasta:
- Return chicken to the skillet. Add cooked pasta reserved pasta water and Parmesan cheese. Toss to coat evenly.
- Add Vegetables (Optional):
- If using add cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach is wilted and tomatoes are just softened.
- Finish & Serve:
- Serve immediately garnished with toasted pine nuts extra Parmesan and fresh basil.
Save to Pinterest This pasta is now a go-to weeknight meal for my family: everyone asks for seconds especially when extra Parmesan cheese is sprinkled on top.
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 to Pinterest Serve this dish with a crisp salad and Pinot Grigio: everyone will enjoy its fresh flavors and creamy texture.
Recipe Questions & Answers
- → What is the best pasta type for this dish?
Bowtie pasta (farfalle) works perfectly to hold the creamy pesto sauce, but penne or fusilli can also be used for similar results.
- → Can I use store-bought pesto for this meal?
Yes, store-bought basil pesto can be used and saves preparation time while still delivering great flavor.
- → How do I keep the chicken tender and juicy?
Cook bite-sized chicken pieces over medium-high heat until golden and cooked through, avoiding overcooking to maintain juiciness.
- → What are good vegetable additions to enhance the dish?
Fresh cherry tomatoes and baby spinach add freshness and a slight sweetness, complementing the creamy sauce well.
- → Can this dish be prepared faster using pre-cooked chicken?
Using rotisserie chicken reduces cooking time while maintaining the dish's flavor and texture.