Cook the pasta according to package instructions until al dente, then drain and set aside.

While the pasta cooks, prepare the basil pesto by combining basil, pine nuts, Parmesan cheese, garlic, and olive oil in a food processor.

Season the pesto with salt and pepper to taste, adjusting according to preference.

In a large skillet over medium heat, add a splash of olive oil and cook the chicken breasts until they are golden brown and fully cooked, about 6-7 minutes per side.

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Add the cooked pasta to the skillet and mix in the basil pesto, ensuring every piece of pasta is coated evenly.

Toss in the sliced chicken, mixing until evenly distributed, and heat through for a couple of minutes.

Serve immediately, garnished with extra Parmesan and fresh basil, if desired.