Chicken, bowtie pasta, and creamy basil pesto come together in a quick, fresh Italian-inspired main dish.
# Components:
→ 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
# Directions:
01 - Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Drain and reserve 1/4 cup pasta water.
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 skillet heat to medium. Add basil pesto and heavy cream, stirring to blend. Simmer for 2 minutes until sauce thickens slightly.
04 - Return chicken to skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss to coat evenly.
05 - If desired, add cherry tomatoes and baby spinach. Cook 2 to 3 minutes until spinach is wilted and tomatoes soften.
06 - Serve immediately, topped with toasted pine nuts, additional Parmesan cheese, and fresh basil.
