# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
03 - 1 tbsp olive oil
04 - ½ tsp salt
05 - ¼ tsp freshly ground black pepper
→ Sauce
06 - ½ cup basil pesto (store-bought or homemade)
07 - ½ cup heavy cream
08 - 2 tbsp grated Parmesan cheese
→ Vegetables (optional)
09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach
→ Garnish
11 - 2 tbsp toasted pine nuts (optional)
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
# Directions:
01 - Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package instructions. Drain, reserving ¼ cup of pasta water, then set pasta aside.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes until golden and fully cooked. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. In the same skillet, combine basil pesto and heavy cream. Stir and let simmer for 2 minutes until slightly thickened.
04 - Return chicken to skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss well to combine and coat evenly.
05 - If using, stir in cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach is wilted and tomatoes soften slightly.
06 - Serve immediately topped with toasted pine nuts, additional grated Parmesan, and fresh basil leaves.
