# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces (approx. 14 oz)
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper
→ Sauce
06 - 1/2 cup basil pesto (store-bought or homemade)
07 - 1/2 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. Cook bowtie pasta until al dente following 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 pepper, and cook for 5 to 7 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. Add basil pesto and heavy cream to the skillet, stirring to combine. Let simmer gently for 2 minutes until the sauce slightly thickens.
04 - Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss thoroughly to coat all components evenly.
05 - If using, incorporate cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach wilts and tomatoes soften slightly.
06 - Plate immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil leaves.
