Juicy chicken and bowtie pasta tossed in creamy basil pesto. Quick, satisfying, ideal for weeknight dinners.
# 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 (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
# Directions:
01 - Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package directions until al dente. Drain using a colander and set aside, reserving 1/4 cup of the pasta cooking water.
02 - Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper. Sauté for 5 to 7 minutes until golden and fully cooked. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add pesto and heavy cream to the same skillet, stirring until well combined. Simmer for 2 minutes until the sauce slightly thickens.
04 - Return chicken to the skillet. Add pasta, reserved cooking water, and Parmesan cheese. Toss with a wooden spoon to mix thoroughly and coat the ingredients evenly.
05 - If using, add cherry tomatoes and baby spinach. Cook for 2 to 3 minutes until spinach is wilted and tomatoes are softened.
06 - Serve immediately, garnished with toasted pine nuts, extra Parmesan, and fresh basil.
