Grilled Chicken and Pesto Farfalle

Total Time
1hr 5mins
Prep 45 mins
Cook 20 mins

I took this excellent recipe from the September 2008 issue of Cooking Light Magazine. This is a creamy, hearty one-dish meal. I usually follow it with a fruit salad for dessert.

Ingredients Nutrition


  1. Set the grill to medium high heat (or use a ribbed grill pan on the stovetop). Spray with cooking spray.
  2. Season the chicken with the salt and pepper. Place on the grill and cook for approximately 10 minutes - until the juices run clear. Remove from grill and let stand for five minutes. Cut chicken into bite-sized pieces; keep warm.
  3. Cook pasta according to package directions. Drain in a colander placed over a bowl. Save 1/2 cup of the cooking liquid. Place the drained pasta into a large serving bowl.
  4. Heat butter in a medium saucepan over medium heat. Add the garlic and cook one minute, stirring occasionally.
  5. Combine the 1/2 cup milk and flour in a small bowl. Whisk until smooth. Add this mixture to the garlic and butter whisking constantly. Stir in the pesto. Slowly add the remaining milk - whisking constantly. Cook, stirring frequently, for 8 minutes or until the sauce thickens.
  6. Add the reserved cooking liquid and one cup of the shredded cheese, stir until the cheese melts. Add salt and pepper if desired.
  7. Add the chicken and the sauce to the bowl of pasta, tossing well to coat. Add the tomatoes and basil and gently toss again. Sprinkle with the remaining cheese and serve immediately.
Most Helpful

I actually found something that my whole family enjoyed! It was great, and simple to make. Thanks!

4 5

This was pretty good. Would have been better if I'd remembered to add salt to the sauce. I also didn't have fresh basil, so had to use dried. But it came out pretty good anyway. DH had seconds. Thanks for the recipe!