What pasta type works best?

Bowtie (farfalle) pasta holds the creamy pesto sauce well, but penne or fusilli are good alternatives for similar texture and shape.

Can I use pre-cooked chicken?

Yes, rotisserie chicken can speed up preparation. Just add it at the final step to warm through without drying out.

Substitute heavy cream with half-and-half for a lighter, less rich sauce without sacrificing creaminess.

A crisp white wine like Pinot Grigio and a simple green salad with lemon vinaigrette pair wonderfully with the flavors.

Toasted pine nuts add a pleasant crunch and nutty aroma but can be omitted if unavailable or as an allergy precaution.

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 after a busy weekday and was amazed at how quickly dinner came together without sacrificing flavor.

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

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.
Prepare 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 to 3 minutes until spinach is wilted and tomatoes are just softened.
Serve:: Serve immediately garnished with toasted pine nuts extra Parmesan and fresh basil.

My kids always ask for seconds whenever I make this pasta and it's become a regular dinner favorite in our home.

Large pot large skillet colander chefs knife cutting board wooden spoon

Contains milk/dairy (Parmesan cream pesto) pine nuts (in pesto and as garnish) gluten (pasta). Check pesto labels for possible tree nut ingredients.

Per serving: 580 calories 25 g total fat 57 g carbohydrates 34 g protein

This pasta is best enjoyed fresh and makes for tasty leftovers the next day. Add a crisp salad and your meal is complete.

→ What pasta type works best?: Bowtie (farfalle) pasta holds the creamy pesto sauce well, but penne or fusilli are good alternatives for similar texture and shape.
→ Can I use pre-cooked chicken?: Yes, rotisserie chicken can speed up preparation. Just add it at the final step to warm through without drying out.
→ How can I make the sauce lighter?: Substitute heavy cream with half-and-half for a lighter, less rich sauce without sacrificing creaminess.
→ What sides complement this dish?: A crisp white wine like Pinot Grigio and a simple green salad with lemon vinaigrette pair wonderfully with the flavors.
→ Are toasted pine nuts necessary?: Toasted pine nuts add a pleasant crunch and nutty aroma but can be omitted if unavailable or as an allergy precaution.