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Pesto Chicken Bow Tie Pasta

The flavors of Italy shine in this Pesto Chicken Bow Tie Pasta with spinach and sundried tomatoes. It’s a one-pot-meal featuring chicken, spinach and sweet sundried tomatoes all smothered in a creamy sauce.

Pesto Chicken Bow Tie Pasta With Spinach And Sundried Tomatoes

Easy Pesto Chicken Bow Tie Pasta Recipe

This stovetop pasta recipe is one that you’re bound to return to over and over again. It comes together in minutes and is packed with Mediterranean flavors. How to make Pesto Chicken Pasta: (Scroll down for full printable recipe.)

  • Bow tie Pasta – Cook the pasta in a large pot of salted water per the instructions on the box, until al dente.
  • Sauce – In a medium microwave safe bowl, heat the half and half for 1 minute to warm slightly. Add the cream cheese stirring to soften.
  • Parmesan Cheese – Add 1/2 cup of grated parmesan cheese to the warm half and half and season with salt and black pepper to taste. Set aside.
  • Drain the pasta then pour back into the pot and return to the stove top.
  • Combine – Over low heat to the pasta add the cream sauce, chopped chicken, pesto, and sundried tomatoes.Stir continually until the cream cheese has completely melted and the ingredients are heated through and evenly coated with the sauce.
  • Just before serving, add the fresh spinach and lemon zest and stir until the spinach begins to wilt.
  • Serve immediately garnished with Parmesan cheese shavings, if desired.
Pesto Chicken Bow Tie Pasta With Spinach And Sundried Tomatoes

How to Make the BEST Pesto Chicken Bow Tie Pasta Recipe

  • Ingredients to make homemade Pesto Chicken Bow Tie Pasta Recipe: Box bow tie pasta, regular or low fat half and half, light chive and onion cream cheese, grated Parmesan cheese, salt and black pepper, warm rotisserie chicken roughly chopped, prepared basil pesto, sundried tomatoes, fresh organic baby spinach, lemon zest and shaved Parmesan cheese for garnishing.
  • Kitchen tools you’ll need: Large pot or Dutch oven, sharp knife and cutting board, large spoon, cheese grater, measuring cups and spoons.
  • You can use any fully cooked chicken in this recipe. Poached chicken, grilled chicken or baked chicken.
  • You can use low fat or classic half and half. You can also use either full fat or light chive and onion cream cheese.
  • Use your favorite brand of basil pesto for the sauce.
  • Store cooked Pesto Chicken Bow Tie Pasta chilled in the refrigrator for up to 3 days.
  • Reheat in single servings in the microwave.
pesto-chicken-bow-tie-pasta-with-spinach-sundried-tomatoes

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Pesto Chicken Bow Tie Pasta

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Pasta
Cuisine: American, Italian Inspired, Southern
Keyword: bow-tie-pasta-recipes, pesto-chicken-bow-tie-pasta-with-chicken-and-sundried-tomatoes
Servings: 6 servings
Calories: 568kcal
Author: Melissa Sperka

Ingredients

  • 1 16 oz box bow tie pasta
  • 1 cup low fat half and half
  • 2 Tbsp light chive and onion cream cheese
  • 1/2 cup grated Parmesan cheese divided
  • salt and black pepper to taste
  • 3 cups warm rotisserie chicken roughly chopped
  • 4 oz prepared basil pesto
  • 2/3 cup sundried tomatoes rinsed
  • 2 cups fresh organic baby spinach
  • 1/2 tsp lemon zest
  • shaved Parmesan cheese

Instructions

  • Cook the bow tie pasta in a large pot of salted water per the instructions on the box, until al dente.
  • Meanwhile in a medium microwave safe bowl heat the half and half for 1 minute to warm slightly. Add the cream cheese stirring to soften.
  • Add 1/2 cup of grated parmesan cheese to the warm half and half and season with salt and black pepper to taste. [The cream cheese will melt completely when it's combined with the hot pasta.] Set aside.
  • Drain the pasta then pour back into the pot and return to the stove top.
  • Over low heat add the cream sauce, chopped chicken, pesto, and sundried tomatoes to the hot pasta. Stir continually until the cream cheese has completely melted and the ingredients are heated through and evenly coated with the sauce.
  • Just before serving add the fresh spinach and lemon zest and stir until the spinach begins to wilt.
  • Serve immediately garnished with Parmesan cheese shavings, if desired.

Notes

Sundried tomatoes are usually packed in oil. By soaking the tomatoes, it will serve not only to soften them but, it will also remove most of the oil. If large roughly chop to bite-size.

Nutrition

Serving: 1serving | Calories: 568kcal | Carbohydrates: 67g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 78mg | Sodium: 437mg | Potassium: 677mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1579IU | Vitamin C: 9mg | Calcium: 164mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

10 Comments

  1. 4 stars
    I did not have half and half for cream, so I hacked it with milk and melted butter. Beyond that, the recipe worked very well and we had a flavorful and delicious meal that my wife really enjoyed. Thank you very much for sharing, Melissa!

  2. Not only delicious, but an absolutely picture perfect and colorful presentation. Made exactly as recipe stated. What a great way to use up leftover cooked chicken. I used homemade pesto that I had on hand, but the jar pesto would work equally well, I would imagine. It’s the pesto that really gives this dish its punch. Loved it!

  3. Wow, this is fabulous! I have had this pinned for a long time and finally tried it. Yum! I slimmed it down further by using skim milk instead of half and half, and it was still yummy!

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