# What You 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 - ½ tsp salt
05 - ¼ tsp freshly ground black pepper
→ Sauce
06 - ½ cup basil pesto (store-bought or homemade)
07 - ½ 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:
01 - Bring a large pot of salted water to a boil. Cook bowtie pasta according to package directions until al dente. Drain, reserving ¼ cup 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 5–7 minutes until golden and cooked through. Remove chicken from skillet and set aside.
03 - Reduce skillet heat to medium. Stir in basil pesto and heavy cream, simmering for 2 minutes until slightly thickened.
04 - Return chicken to skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss thoroughly to coat all components evenly.
05 - Add cherry tomatoes and baby spinach if using. Cook for 2–3 minutes until spinach wilts and tomatoes soften slightly.
06 - Transfer to serving plates and garnish with toasted pine nuts, extra Parmesan, and fresh basil leaves.
