# What 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 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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook for 5 to 7 minutes until golden and cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium. Stir pesto and heavy cream into the skillet, simmering for 2 minutes until slightly thickened.
04 - Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat ingredients 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.
06 - Serve immediately, topped with toasted pine nuts, extra Parmesan, and fresh basil leaves.
