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Creamy Pesto Chicken & Bow Ties

An image of prepared Creamy Chicken Pesto & Bow Ties showing farfalle pasta, chicken, Campbell's® Condensed Cream of Chicken Soup, basil pesto and cherry tomatoes.
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 651 1 serving

Creamy Pesto Chicken & Bow Ties is another perfect example of all you can do with condensed cream of chicken soup and a package of chicken breasts!  Stir in a little pesto and it transforms into a creamy basil garlic sauce that's perfect for this simple skillet of pasta and chicken.  The chicken and sauce come together while the pasta is cooking, saving you time in the kitchen.  And it uses pantry staples, saving you time at the grocery store.  And, don't forget, it tastes great and is ready in 30 minutes!  Creamy Pesto Chicken & Bow Ties makes a homemade meal easy!

Ingredients

  • 8 ounces (about 3 cups) uncooked farfalle (bow tie) pasta
  • 1 1/4 pounds boneless, skinless chicken breast, cut into cubes
  • 2 tablespoons butter
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
  • 1/2 cup basil pesto
  • 1/2 cup milk
  • 1 cup halved cherry tomatoes

Instructions

  • Tips

    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • Want to make enough to serve 8?  Use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the chicken in 2 batches- if you do it all at once it won't brown as well).  

  • Step 1

    Cook and drain the farfalle according to the package directions.  While the farfalle is cooking, season the chicken with salt and pepper.  Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often.

  • Step 2

    Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is done. Stir in the farfalle and cook until hot.  Season to taste and stir in the tomatoes before serving.

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Calories 615
Total Fat 23 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 111 mg
Sodium 954 mg
Total Carb 53 g
Dietary Fiber 3 g
Sugar 5 g
Protein 43 g
Vitamin D 3 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 11 %DV
Calories 651
Total Fat 26 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 114 mg
Sodium 540 mg
Total Carb 54 g
Dietary Fiber 3 g
Sugar 6 g
Protein 43 g
Vitamin D 3 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 11 %DV
Calories 648
Total Fat 26 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 114 mg
Sodium 1025 mg
Total Carb 53 g
Dietary Fiber 3 g
Sugar 5 g
Protein 43 g
Vitamin D 3 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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