# The Ingredients You'll Need:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 14 oz), 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
# Step-by-Step Instructions:
01 - Fill a large pot with salted water and bring to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain, reserving 1/4 cup of pasta water.
02 - Warm 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 and fully cooked. Remove chicken from skillet and keep aside.
03 - Lower skillet heat to medium. Add basil pesto and heavy cream, stirring to blend. Simmer for 2 minutes until the sauce is slightly thickened.
04 - Return chicken to the skillet with sauce. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss gently to evenly coat.
05 - If using, incorporate cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach has wilted and tomatoes are softened.
06 - Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil leaves.
