# What You Need:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and black pepper, and cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
03 - Reduce heat to medium. Add basil pesto and heavy cream to the same skillet, stirring to combine. Simmer gently for 2 minutes until slightly thickened.
04 - Return chicken to the skillet along with cooked pasta, reserved pasta water, and Parmesan cheese. Toss everything together to evenly coat.
05 - If desired, stir in cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach has wilted and tomatoes are just softened.
06 - Serve immediately, garnished with toasted pine nuts, additional grated Parmesan, and fresh basil leaves.
