Craving a delicious weeknight meal that’s both flavorful and easy? This Chicken and Sun-Dried Tomato Pesto Farfalle is a perfect pasta dinner recipe, bringing together tender chicken, vibrant pesto, and chewy bow-tie pasta for a satisfying dish everyone will love.
Key Ingredients & Substitutions:
- Farfalle Pasta: Any short pasta like penne or rotini works well.
- Chicken Breast: Use boneless, skinless chicken thighs for extra juiciness.
- Sun-Dried Tomato Pesto: Store-bought is fine; you can also make your own.
- Cherry Tomatoes: Grape tomatoes or even a diced large tomato will do.
- Fresh Spinach: Kale or arugula can be used for a different green.
Ingredients:
Main:
- 12 ounces farfalle pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup sun-dried tomato pesto
- 1/2 cup pasta water (reserved from cooking pasta)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
Optional:
- 1/4 cup grated Parmesan cheese, for serving
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per Serving: Approximately 550
- Tools Needed: Large pot, large skillet
Step-by-Step Instructions:
1. Cook the Farfalle
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, garlic powder, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Combine Ingredients
Reduce the heat to low. Stir in the sun-dried tomato pesto and the reserved pasta water into the skillet with the chicken. Mix well until everything is combined and heated through.
4. Add Pasta and Vegetables
Add the cooked farfalle, halved cherry tomatoes, and fresh spinach to the skillet. Toss gently until the spinach wilts and all ingredients are evenly coated with the pesto sauce. This completes your quick pasta dinner recipe.
5. Serve and Enjoy
Serve immediately, garnished with optional Parmesan cheese if you like. This flavorful pasta dish is ready to be savored.
Variation Ideas:
- Add a pinch of red pepper flakes for a subtle kick.
- Stir in some crumbled feta cheese for a salty tang.
- Include sautéed mushrooms or bell peppers for more vegetables.
- Top with toasted pine nuts for added crunch.
Storage Instructions:
Store any leftover Chicken and Sun-Dried Tomato Pesto Farfalle in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Frequently Asked Questions (FAQ):
Q: Can you make this pasta dinner recipe ahead of time?
A: Yes, you can prep the chicken and pesto mixture ahead, but it’s best to cook the pasta just before serving.
Q: What kind of sun-dried tomato pesto should you use?
A: Use your favorite brand of store-bought pesto, or feel free to make your own from scratch.
Q: Can you use frozen spinach?
A: Yes, but make sure to thaw and squeeze out all excess water before adding it to the skillet.
Q: Is this dish spicy?
A: No, it’s generally not spicy. If you prefer heat, add red pepper flakes.
Q: What side dishes pair well with this pasta?
A: A simple green salad or some garlic bread are excellent choices to complement this pasta dinner recipe.
Q: How do you prevent the pasta from sticking together?
A: Ensure your cooking water is generously salted and stirred occasionally. You can also toss the drained pasta with a tiny bit of olive oil before adding it to the sauce.