Chicken Pesto Farfalle Recipe
Grilled marinated chicken tossed with creamy pesto sauce and bow – tie pasta topped with Parmesan cheese, spinach, diced tomatoes, red onions, basil
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Ingredients
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Chicken & Marinade
Pasta & Sauce
Vegetables & Garnish
Finishing & Optional
Method
Chicken & Marinade
Marinate chicken
Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even thickness (about 1/2 inch). In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp dried oregano. Add the chicken, coat well, cover and refrigerate for at least 20 minutes (up to 2 hours).
Grill or pan-sear chicken
Preheat a grill or large skillet to medium-high heat. Brush grill or skillet with a little oil. Remove chicken from marinade and let excess drip off. Grill or sear 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.
Pasta & Sauce
Cook pasta
Bring a large pot of water to a rolling boil, add 1 tbs salt, then add 12 oz farfalle. Cook according to package directions until al dente (usually 10–12 minutes). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
Make creamy pesto sauce
In a large sauté pan over medium-low heat, warm 1 tbs olive oil. Add 3/4 cup prepared basil pesto and 1/2 cup heavy cream, stirring to combine. Heat gently until warmed through but not boiling. Add 1/4–1/2 cup reserved pasta water as needed to loosen the sauce to a silky consistency. Stir in 1/2 cup grated Parmesan until melted and smooth. Taste and adjust seasoning with salt or reserved pasta water as needed.
Combine pasta and sauce
Add drained farfalle to the pan with the pesto cream sauce. Toss gently over low heat until pasta is evenly coated, adding small amounts of reserved pasta water if needed to reach desired creaminess (use up to the reserved 1/2 cup). Keep warm.
Vegetables & Garnish
Toss vegetables with pasta
Fold the baby spinach, diced tomatoes and sliced red onion into the sauced farfalle. Stir just until spinach wilts slightly from the residual heat (about 30–60 seconds).
Add chicken and finish
Add the sliced grilled chicken to the pasta and gently toss to combine. Taste and adjust with a pinch of salt, a grating of lemon zest (optional), or 1/4 tsp crushed red pepper for heat, if using.
Plate and garnish
Portion the pasta onto plates or a serving bowl. Sprinkle the top with 2 tbs extra Parmesan and the fresh basil chiffonade. Serve immediately.