Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup pasta water and drain the pasta.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced chicken breast, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through.

Add minced garlic to the skillet and stir frequently for 1 minute until fragrant. Avoid burning the garlic.

Reduce heat to low, mix in pesto sauce, and let it simmer for 2-3 minutes to meld the flavors.

Gradually pour in heavy cream while stirring until creamy. If too thick, add reserved pasta water to reach desired consistency.

Add drained pasta to the skillet, tossing to coat with the sauce, and sprinkle in grated Parmesan cheese, mixing to combine well.

Plate pasta, garnishing with extra Parmesan and fresh basil if desired. Serve immediately.