Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes

Introduction

Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes is a creamy, flavorful Italian-inspired pasta dish that combines the richness of Alfredo sauce with the fresh, herby brightness of pesto. The bowtie pasta (farfalle) adds a playful, elegant shape that holds the sauce beautifully, while the juicy cherry tomatoes bring bursts of freshness and color. Tender chicken pieces round out the dish, making it hearty and satisfying.

This recipe bridges the best of two classic pasta favorites: the creamy indulgence of Alfredo and the fresh vibrancy of pesto. The result is a restaurant-worthy dish that you can whip up at home without fuss.

Why I Love This Recipe

I love this recipe because it’s comfort food with a gourmet twist. The Alfredo sauce alone is luxurious, but when you add basil pesto, it transforms into something brighter, more aromatic, and layered with flavor. The chicken makes it protein-rich and filling, while cherry tomatoes add a refreshing acidity that balances the creaminess.

Another reason I adore this recipe is its versatility. It works equally well for a family dinner, a romantic meal, or a dish to impress at gatherings. Plus, bowtie pasta just makes the presentation fun and inviting.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It combines two iconic sauces (Alfredo and pesto) into one amazing flavor.
• It’s balanced — rich, creamy, herby, and fresh all at once.
• It’s a complete meal with protein, carbs, and veggies.
• It’s customizable — perfect with shrimp, veggies, or even vegetarian-only.
• It’s quick and easy, yet feels elegant enough for special occasions.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: ~520 per serving
• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta:

• 12 oz (340 g) bowtie pasta (farfalle)
• Salt, for pasta water

For the Chicken:

• 2 chicken breasts (about 1 lb), cut into bite-sized pieces
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ tsp Italian seasoning (optional)

For the Alfredo-Pesto Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk
• 1 cup Parmesan cheese, grated
• ⅓ cup basil pesto (store-bought or homemade)
• Salt and black pepper, to taste

For the Toppings:

• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish
• Extra Parmesan cheese, for serving

Cooking Directions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add bowtie pasta and cook according to package directions until al dente.
3. Drain and set aside, reserving ½ cup pasta water.

Step 2: Cook the Chicken

1. Season chicken pieces with salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium heat.
3. Add chicken and cook 6–8 minutes, stirring occasionally, until golden and fully cooked.
4. Transfer to a plate and keep warm.

Step 3: Make the Alfredo-Pesto Sauce

1. In the same skillet, melt butter over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Stir in heavy cream and milk, bringing it to a gentle simmer.
4. Add Parmesan cheese, stirring until melted and smooth.
5. Stir in basil pesto, mixing until well incorporated.
6. Season with salt and pepper. Add reserved pasta water if sauce is too thick.

Step 4: Combine and Finish

1. Add cooked pasta, chicken, and cherry tomatoes into the sauce.
2. Toss gently until everything is coated.
3. Garnish with fresh basil and extra Parmesan before serving.

Step-by-Step Preparation Method

1. Cook bowtie pasta → drain and reserve water.
2. Season and sauté chicken until golden.
3. Make Alfredo base → add Parmesan and pesto.
4. Combine pasta, chicken, and tomatoes into sauce.
5. Garnish with basil and Parmesan → serve warm.

How to Serve

• Serve warm in shallow bowls for a restaurant-style presentation.
• Garnish with fresh basil, cracked black pepper, and Parmesan shavings.
• Pair with garlic bread or a side Caesar salad.
• For drinks, pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Recipe Tips

• Use fresh Parmesan, not pre-grated, for the best creamy texture.
• If using store-bought pesto, choose a high-quality one for authentic flavor.
• Don’t overcook pasta — al dente holds sauce better.
• Add pasta water gradually to adjust sauce consistency.
• Cook chicken in batches if needed for a better sear.

Variations

• Shrimp Pesto Alfredo: Swap chicken with shrimp for a seafood twist.
• Vegetarian Version: Skip chicken and add zucchini, spinach, or roasted broccoli.
• Spicy Kick: Add red pepper flakes to the sauce.
• Nutty Pesto Upgrade: Use sun-dried tomato pesto or arugula-walnut pesto instead of basil pesto.
• Low-Carb: Serve the sauce over zucchini noodles or spaghetti squash.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Alfredo-based sauces don’t freeze well due to cream separation. Instead, freeze cooked chicken and pasta separately, then make sauce fresh.
• Reheating: Warm on the stove over low heat, adding a splash of milk or cream to loosen the sauce.

Special Equipment Needed

• Large pot (for pasta)
• Skillet or sauté pan
• Wooden spoon or spatula
• Cheese grater (for Parmesan)

Conclusion

The Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes is the perfect marriage of creamy indulgence and fresh, herby brightness. With tender chicken, juicy tomatoes, and the fun texture of bowtie pasta, it’s a dish that delivers on both comfort and elegance.

Whether you’re cooking for your family, hosting guests, or simply craving a cozy pasta night, this recipe is a must-try. With its balance of flavors and easy preparation, it’s sure to become a regular favorite at your table.

Print Recipe

Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes

Author: Laura Bennett Cuisine: American, Italian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 520 per serving

Description

Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes is a creamy, flavorful Italian-inspired pasta dish that combines the richness of Alfredo sauce with the fresh, herby brightness of pesto.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pasta:

• 12 oz (340 g)
• Salt, for pasta water

For the Chicken:

• 2 chicken breasts (about 1 lb)
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ tsp Italian seasoning (optional)

For the Alfredo-Pesto Sauce:

• 2 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup milk
• 1 cup Parmesan cheese, grated
• ⅓ cup basil pesto (store-bought or homemade)
• Salt and black pepper, to taste

For the Toppings:

• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish
• Extra Parmesan cheese, for serving

Instructions

1. Step 1: Cook the Pasta: Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
2. Step 2: Cook the Chicken: Season chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Add chicken and cook 6–8 minutes, stirring occasionally, until golden and fully cooked. Transfer to a plate and keep warm.
3. Step 3: Make the Alfredo-Pesto Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream and milk, bringing it to a gentle simmer. Add Parmesan cheese, stirring until melted and smooth. Stir in basil pesto, mixing until well incorporated. Season with salt and pepper. Add reserved pasta water if sauce is too thick.
4. Step 4: Combine and Finish: Add cooked pasta, chicken, and cherry tomatoes into the sauce. Toss gently until everything is coated. Garnish with fresh basil and extra Parmesan before serving.

Keywords: Pesto Chicken Alfredo with Bowtie Pasta and Cherry Tomatoes