Sam's Creamy Pesto Chicken Bow Ties
Campbell's Cream of Chicken Soup, bright pesto, and tender chicken make a cozy pasta dinner with a crisp lemon crumb finish.
Prep: 8 · Cook: 22 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (216 reviews)
INSPIRED BY
Campbell's (website)
Adapted from Campbell's creamy pesto chicken bow ties with a lemony crumb topping, peas, spinach, and a bright finish.
Story
Campbell's creamy pesto pasta is the kind of starting point I want on a school-night, but I gave it a real Sam-style refresh. I swapped in bite-size chicken, lemon zest, peas, and spinach, then moved the crunch to a quick panko topping so the sauce stays creamy. My kindergartner likes the bow ties, and I like that the whole skillet is ready before homework gets dramatic. You can see the original inspiration in [Campbell's recipe archive](https://www.campbells.com/recipes/creamy-pesto-chicken-bow-ties/).
By sam
Ingredients
- 12 ounces bow-tie pasta
- 2 tablespoons olive oil, divided
- 1 cup panko breadcrumbs
- 1 teaspoon lemon zest, divided
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1 can Campbell's Cream of Chicken Soup
- 1/2 cup low-sodium chicken broth
- 1/3 cup prepared basil pesto
- 1 cup frozen peas
- 2 cups baby spinach
- 1 tablespoon fresh lemon juice
- 1/4 cup grated Parmesan
Instructions
- Bring a large pot of salted water to a boil, cook the bow-tie pasta until just tender, and reserve 1/2 cup pasta water before draining.
- Warm 1 tablespoon oil in a large skillet over medium heat, add the panko and half the lemon zest, and stir for 2 to 3 minutes until golden; scrape into a bowl.
- Add the remaining oil to the skillet, season the chicken with salt and pepper, and cook for 5 to 6 minutes until browned and cooked through.
- Stir in the Campbell's Cream of Chicken Soup, broth, pesto, and remaining lemon zest, then simmer for 3 minutes until smooth and bubbling.
- Fold in the peas, spinach, drained pasta, lemon juice, and Parmesan, loosening with pasta water until the sauce coats every bow tie.
- Spoon into bowls and finish with the lemony panko so each serving gets a crisp, savory bite.
Chef Tips
- Cut the chicken small so it cooks in the same time as the sauce.
- Save the pasta water before draining, since a splash makes the sauce silky.
- For the best texture, add the panko at the table instead of stirring it into the skillet.
- Use refrigerated pesto for the brightest basil flavor.
Cook's Notes
- Reserve pasta water before draining.
- Toast panko separately for a crisp finish.
- Stir in spinach off the heat so it stays bright.