Season the chicken as desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Stir the soup, pesto sauce and milk in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Stir in the farfalle and cook until the mixture is hot and bubbling. Season to taste.