# Components:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon freshly ground black pepper
→ Sauce
06 - 1/2 cup basil pesto (store-bought or homemade)
07 - 1/2 cup heavy cream
08 - 2 tablespoons grated Parmesan cheese
→ Vegetables (optional)
09 - 1 cup cherry tomatoes, halved
10 - 2 cups baby spinach
→ Garnish
11 - 2 tablespoons toasted pine nuts (optional)
12 - Extra grated Parmesan cheese
13 - Fresh basil leaves
# Method:
01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
02 - 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 brown and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add basil pesto and heavy cream to the skillet, stirring to combine. Simmer for 2 minutes until slightly thickened.
04 - Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss thoroughly to coat all ingredients evenly.
05 - If using, stir in cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach wilts and tomatoes soften slightly.
06 - Plate immediately and garnish with toasted pine nuts, extra Parmesan cheese, and fresh basil leaves.
