Bring a large pot of salted water to a boil and cook the bow tie pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, warm the olive oil until shimmering.

Add the minced garlic and sauté for about 30 seconds until fragrant—this garlic chicken base adds rich flavor to the sauce.

Stir in the seasoned chicken and cook for 6–8 minutes, or until golden brown and no longer pink in the center.

Add the sun-dried tomatoes and cook for an additional 2 minutes to release their sweet, tangy notes.

Lower the heat, then stir in the pesto and reserved pasta water to create a silky, pesto sauce. Mix well.

Toss the cooked pasta into the skillet, making sure every piece is coated with the vibrant green pesto and garlic chicken mixture.

Sprinkle in the grated Parmesan cheese, toss again, and garnish with fresh basil leaves before serving.