Chicken, bowtie pasta, and creamy basil pesto unite with Parmesan and fresh veggies for a vibrant dinner.
# Components:
→ Pasta
01 - 12 ounces bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 14 ounces), 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. Cook the bowtie pasta according to package directions until al dente. Drain and set aside, reserving 1/4 cup pasta water.
02 - Meanwhile, heat olive oil in a large skillet over medium-high. Add chicken pieces, season with salt and pepper, and sauté for 5 to 7 minutes until golden and cooked through. Transfer chicken to a plate.
03 - Reduce skillet to medium heat. Add pesto and heavy cream, mixing until combined. Simmer for 2 minutes to slightly thicken.
04 - Return chicken to the skillet. Add cooked pasta, reserved pasta water, and Parmesan cheese. Toss together until evenly coated.
05 - If using, incorporate cherry tomatoes and baby spinach. Stir for 2 to 3 minutes until spinach wilts and tomatoes are softened.
06 - Serve immediately, topping with toasted pine nuts, extra Parmesan, and fresh basil leaves.
