Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

Once cooked, reserve ½ cup of pasta water, then drain the pasta in a colander and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the bite-sized chicken pieces.

Season the chicken with garlic powder, Italian seasoning, salt, and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

In a mixing bowl or food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt to taste.

In the skillet with the cooked chicken, add the drained pasta and pesto. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.

Cook for an additional 2-3 minutes over low heat to warm through and allow the flavors to meld.

Plate the pesto chicken pasta and garnish with additional Parmesan cheese, toasted pine nuts, and fresh basil leaves. Serve immediately and enjoy!