# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
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 - Additional grated Parmesan cheese
13 - Fresh basil leaves
# Method:
01 - Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/4 cup of pasta water, and set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then 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 pesto and heavy cream, stirring continuously. Allow to simmer for 2 minutes until sauce thickens slightly.
04 - Return cooked chicken to skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss thoroughly to coat evenly with sauce.
05 - If desired, stir in 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 cheese, and fresh basil leaves.
