# What You'll Need:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, 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 - Extra grated Parmesan cheese
13 - Fresh basil leaves
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain, reserving 1/4 cup pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and sauté for 5 to 7 minutes until golden and fully cooked. Remove chicken and set aside.
03 - Reduce skillet heat to medium. Add basil pesto and heavy cream, then stir until combined. Simmer for 2 minutes until sauce thickens slightly.
04 - Return chicken to skillet. Add cooked pasta, reserved pasta water, and grated Parmesan cheese. Toss well to coat the pasta and chicken evenly with sauce.
05 - If using, add halved cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach wilts and tomatoes soften.
06 - Serve immediately, garnished with toasted pine nuts, additional Parmesan, and fresh basil leaves.
