# What you'll 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
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
# Method:
01 - Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, then set pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden 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. Simmer gently for 2 minutes until the sauce slightly thickens.
04 - Return cooked chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss gently to coat all ingredients evenly.
05 - If desired, incorporate cherry tomatoes and baby spinach into the skillet. Cook for 2 to 3 minutes until spinach wilts and tomatoes soften slightly.
06 - Plate immediately and garnish with toasted pine nuts, additional Parmesan cheese, and fresh basil leaves.
