Slice chicken breasts into thin strips and season with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes, turning once. Remove from pan and set aside.
2 large chicken breasts
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving a little pasta water.
2 large chicken breasts
While pasta cooks, roast garlic cloves in a small skillet over low heat until fragrant and slightly caramelized, about 2-3 minutes. Remove from heat.
2 large chicken breasts
Combine basil leaves, pine nuts, roasted garlic, grated parmesan, and half of the olive oil in a blender or food processor. Blend until smooth, adding more olive oil as needed to achieve a creamy pesto consistency. Season with salt and pepper to taste.
2 large chicken breasts
Return the cooked chicken to the skillet over low heat, then add the drained pasta. Pour the pesto over the mixture and toss gently to coat evenly, adding a splash of reserved pasta water if the sauce is too thick. Heat until combined and warmed through, about 2 minutes.
2 large chicken breasts
Transfer the pesto-coated pasta and chicken to serving plates. Garnish with additional parmesan cheese and basil if desired. Serve immediately.
