- 1 pound bow-tie pasta
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 1/4 cups sliced fresh mushrooms
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 cooked rotisserie chicken, shredded
- 2 (14 ounce) cans artichoke hearts, drained
- 1/3 cup pesto, or to taste
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chicken broth, or as needed (optional)
- 1 cup shredded Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain.
- Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes.
- Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.