Pesto Chicken Bowtie Pasta (Print View)

Chicken and bowtie pasta meet creamy basil pesto sauce for a quick, flavorful Italian-inspired dinner.

# What You'll Need:

→ Pasta

01 - 12 oz bowtie (farfalle) pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approximately 14 oz total)
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper

→ Sauce

06 - 1/2 cup basil pesto (store-bought or homemade)
07 - 1/2 cup heavy cream
08 - 2 tablespoons grated Parmesan cheese

→ Vegetables (optional)

09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach

→ Garnish

11 - 2 tablespoons toasted pine nuts (optional)
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves

# Step-by-Step Directions:

01 - Fill a large pot with water and add salt. Bring to a boil, add bowtie pasta, and cook according to package directions until al dente. Drain pasta and reserve 1/4 cup pasta water.
02 - 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 browned and cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium in the same skillet. Stir in basil pesto and heavy cream until blended. Simmer for about 2 minutes until slightly thickened.
04 - Return cooked chicken to the skillet. Add drained pasta, reserved pasta water, and Parmesan cheese. Toss to coat all ingredients evenly with sauce.
05 - If using, add cherry tomatoes and baby spinach to the skillet. Stir and cook for 2 to 3 minutes until spinach wilts and tomatoes soften.
06 - Plate immediately. Finish with toasted pine nuts, extra grated Parmesan, and fresh basil leaves.

# Expert Suggestions:

01 -
  • Ready in just over thirty minutes
  • Great way to use leftover chicken or fresh boneless breasts
  • Creamy pesto sauce that tastes restaurant-worthy
  • Easy to customize with your favorite veggies
02 -
  • High in protein and fiber so it is a filling meal
  • Leftovers keep well in the fridge for three days
  • Pairs perfectly with crisp salads or steamed vegetables
03 -
  • Always save your pasta water for the sauce I learned after forgetting once and my sauce was never as creamy
  • Use freshly grated Parmesan for extra flavor and better melt
  • Toast pine nuts just until golden for a deep nutty aroma that makes the dish sing
  • A little squeeze of lemon at the end wakes up all the flavors

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