Savory bowtie pasta with chicken, pesto, and cream delivers flavor and comfort for easy weeknight meals.
# Components:
→ Pasta
01 - 12 oz bowtie (farfalle) pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts, 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
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
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 the pasta and reserve 1/4 cup of the cooking water.
02 - In a large skillet over medium-high heat, add olive oil. Add the chicken pieces, seasoning with salt and pepper, and sauté for 5 to 7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
03 - Lower the heat to medium and add pesto and heavy cream to the skillet. Stir thoroughly and let the sauce simmer for 2 minutes until it slightly thickens.
04 - Return the cooked chicken to the skillet. Add the drained pasta, reserved pasta water, and Parmesan cheese. Toss everything together to coat the pasta and chicken evenly.
05 - Mix in cherry tomatoes and baby spinach if desired. Cook for 2 to 3 minutes, stirring, until spinach wilts and tomatoes begin to soften.
06 - Transfer to serving plates and garnish with toasted pine nuts, extra Parmesan cheese, and fresh basil leaves. Serve immediately for best texture.
