Macaroni Grill Bowtie Pasta Recipe: Copycat Creamy Pesto Delight

This copycat creation brings the creamy richness of Macaroni Grill’s signature bowtie pasta to your kitchen with a foolproof method.

Blending classic French technique with Italian flavors, this dish delivers restaurant-quality results using simple ingredients and precise timing.

Ingredients for Macaroni Grill Bowtie Pasta

Restaurant-quality ingredients deliver that signature creamy richness in every bite of this dish.

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The pasta shape is non-negotiable—faralle (bowtie) is what gives this its authentic texture. Barilla or De Cecco brands hold sauce best. For the Parmesan, Parmigiano-Reggiano is the gold standard; avoid pre-grated, as it contains anti-caking agents that dull flavor. The pesto should be vibrant green—Rao’s or homemade with fresh basil, pine nuts, and good olive oil.

No white wine? Dry vermouth works in a pinch, or substitute chicken broth with a splash of lemon juice. Vegetarian? Swap chicken for cremini mushrooms or artichoke hearts. For a richer sauce, use half-and-half plus heavy cream. The sun-dried tomatoes add sweetness—rehydrate dried tomatoes if you can’t find oil-packed.

Fresh spinach wilts fast—store it unwashed in a sealed container with a paper towel to absorb moisture. The sauce keeps 3-4 days refrigerated but separates slightly. Reheat gently with a splash of cream. For best results, cook pasta fresh when assembling.

Step-by-Step Instructions for Bowtie Pasta with Creamy Pesto Sauce

Master the technique that delivers restaurant-quality texture and flavor at home.

Step 1: Prepare the Chicken and Aromatics

Dice the 1 lb Chicken Breast into 1-inch pieces and season with 1 tsp Salt and 0.5 tsp Black Pepper. This ensures even cooking and well-distributed flavor in every bite.

Finely mince the 1 whole Shallot and 4 cloves Garlic Cloves. The shallot should be so fine it nearly melts into the sauce, while the garlic releases its aromatic oils when cooked.

Step 2: Sear Chicken and Build the Sauce Base

In a large skillet over medium-high heat, melt 0.5 cup Unsalted Butter. Add the seasoned chicken and cook for 5-6 minutes until lightly golden and cooked through. Remove the chicken and set aside.

In the same skillet, add the minced shallot and cook for 2 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Stir in the 2 tbsp All-Purpose Flour to create a roux, cooking for 1 minute to eliminate the raw flour taste.

Step 3: Deglaze and Incorporate Cream

Pour in the 0.5 cup White Wine and 0.5 cup Chicken Broth, scraping up any browned bits from the bottom of the pan. This deglazing step captures concentrated flavor that deepens the sauce.

Simmer for 2-3 minutes until the liquid reduces by half. Lower the heat to medium and stir in the 1.5 cups Heavy Cream. Let it simmer gently for 3 minutes until it begins to thicken slightly.

Step 4: Finish with Pesto, Cheese, and Vegetables

Reduce heat to low and stir in the 0.75 cup Pesto Sauce and 1 cup Parmesan Cheese. The pesto should swirl into the cream, creating a vibrant green sauce. Fold in the 0.5 cup Sun-Dried Tomatoes and 4 cups Fresh Spinach, stirring until the spinach wilts.

Return the chicken to the skillet and stir to coat everything in the sauce. Cook for an additional 2 minutes to allow the flavors to meld together beautifully.

Step 5: Combine with Pasta and Serve

Cook the 12 oz Faralle Pasta separately according to package instructions until al dente. Drain and add it to the skillet with the sauce, tossing gently to coat every bowtie evenly.

Serve immediately while hot. The pasta should be glossy with sauce, and each bite should deliver the creamy richness of the pesto, the tang of sun-dried tomatoes, and the freshness of spinach.

Common Mistakes When Making Great macaroni grill bowtie pasta

Overcooking the Pasta

Cooking Faralle Pasta beyond al dente is the fastest way to ruin this dish. Overcooked bowties turn mushy and absorb too much sauce. Test 1-2 minutes before package time—it should have a slight bite. I always set a timer for 1 minute less than the box suggests. 💡

Skipping the Roux

That 2 tbsp All-Purpose Flour isn’t optional—it thickens the sauce and prevents a greasy texture. Cook it for the full 1 minute to remove the raw flour taste. I learned this the hard way when my first batch tasted like raw dough.

Crowding the Pan

Searing 1 lb Chicken Breast in batches prevents steaming, which gives you that perfect golden crust. If you dump it all in at once, the temperature drops and the chicken boils in its juices. Trust me, the extra 2 minutes per batch is worth it.

Curling the Cream

Adding cold 1.5 cups Heavy Cream to a screaming hot pan causes curdling. Always lower the heat to medium first and temper the cream by stirring in a ladle of hot liquid. This trick saved many of my early attempts.

Neglecting the Spinach

Those 4 cups Fresh Spinach need room to wilt properly. Add them in 2 batches, stirring until each batch collapses before adding more. Otherwise, you’ll end up with a soggy, uneven mess.

Rushing the Rest

Let the sauce sit for 5 minutes off heat before combining with pasta. This allows flavors to meld and the sauce to reach its ideal consistency. I like to use this time to set the table and pour a glass of that Pinot Grigio we used in cooking. 🍷