Summer Bowtie Pasta and Chicken Skillet Bake

Ingredients

• 12 ounces bowtie pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cup fresh spinach, chopped
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon olive oil
• 1/4 cup fresh basil, chopped
• 1/2 cup breadcrumbs
• 1/4 cup additional Parmesan cheese
• Fresh basil leaves, for garnish

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta in a colander and set aside, making sure to toss it lightly with a splash of olive oil to prevent sticking.
2. Prepare the Chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with garlic powder, Italian seasoning, salt, and pepper. Cook for 5-7 minutes until the chicken is browned and cooked through. Remove from skillet and set aside.
3. Make the Sauce: In the same skillet, add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften. Stir in the chopped spinach and cook until wilted. Pour in the heavy cream and bring to a gentle simmer.
4. Add Cheese: Gradually stir in the grated Parmesan cheese until melted and creamy. Return the cooked chicken and pasta to the skillet and toss everything together until well combined.
5. Prepare for Baking: Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 9x13 inch baking dish.
6. Add Toppings: In a small bowl, mix the breadcrumbs with the additional Parmesan cheese and sprinkle over the pasta bake.
7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the top is golden brown and bubbly.
8. Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.