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Creamy Pesto Chicken & Bow Ties

  • 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

cost per recipe: $8.55

  • 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 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed 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.

Reviews

(105)
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  • AMAZING!!!

    Bobcatsmom
    January 8, 2020

    Made this tonite and all I can say is AMAZING!! very simple to make and tasted awesome. I added some shredded parmesan cheese to it at the end for extra kick.

  • If you love pesto, you'll love this!

    Rhiannon12866
    September 9, 2015

    The first time I made this, the family couldn't get enough of it! I usually double the recipe, have used half and half instead of the milk and added even more pesto. The changes I've made are to bake the seasoned chicken breasts in the oven and have baked the whole pasta-chicken-pesto mixture in the oven after adding mozzarella cheese chunks to it and shredded mozzarella on top. I sometimes add steamed broccoli and/or sautéed mushrooms. Rigatoni works well in this recipe as well.

  • best dish I have ever made

    chefsteph
    April 9, 2015

    this dish is one of my husbands and mine favorite dish. it is so easy to make and it taste awesome. This is my go to meal when I can't find anything else to make, if I love it in my home, you will love it in yours.

  • I made it the tried my tweaks

    LISA P.
    July 22, 2020

    I sauteed 1lb of cremini mushrooms with garlic used a can of golden mushroom soup, pesto and at the end added spinach and halved marzano cherry tomatoes you can use chicken,beef,pork shrimp or no meat at all made witb campinelli noodles other wisw fantastic insperation. If you use beef there is a beefy mushroom soup. I didn't use meat this time wanted a side dish and left over lunches. Also I used pecorino Romano to top make sure you reserve maybe a little more than 1/2 cup of pasta water under cook pasta 2 minutes put sauce water in 4 at pan add pasta back continue cooking stirring constantly to finish cooking pasta to aldente. Then add cheese once plated Mangia enjoy. .

  • A Family Favorite!

    Emily P.
    July 14, 2020

    We are a family of 3 and I double this every time I make it! It reheats well and is a HIT. For the basil pesto, I definitely use more than the recipe calls for. Barilla has tubs in the refrigerated section that I used and I don't even measure it. I think the tub is about double what the recipe calls for and I use the whole thing. I have used jarred basil pesto, as well, and it is delicious either way. The recipe I got off the can years ago didn't call for tomatoes, but that is a great idea for an addition! An easy, quick, no-fail recipe that is sure to please!

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    Calories 651
    Total Fat 26 g
    Sat. Fat 7.6 g
    Trans Fat 0 g
    Cholesterol 127 mg
    Sodium 1011 mg
    Total Carb 53 g
    Dietary Fiber 2 g
    Sugar 5 g
    Added Sugars 0 g
    Protein 41 g
    Vitamin D 3 %DV
    Calcium 5 %DV
    Iron 14 %DV
    Potassium 16 %DV
    Calories 573
    Total Fat 21 g
    Sat. Fat 6.4 g
    Trans Fat 0 g
    Cholesterol 121 mg
    Sodium 488 mg
    Total Carb 48 g
    Dietary Fiber 2 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 40 g
    Vitamin D 3 %DV
    Calcium 6 %DV
    Iron 14 %DV
    Potassium 16 %DV

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