Set Up your Breading Station: Arrange bowls for flour (optional), beaten eggs, and a breadcrumb-parmesan mix.

Coat the Chicken: Dust chicken with flour (if using), dip in egg, then press into breadcrumb-parmesan mixture.

Heat the Oil: In a skillet, heat olive oil over medium and cook breaded chicken until golden, about 5-6 minutes per side.

Slice and Rest: Transfer cooked chicken to a plate, rest briefly before slicing into strips.

Blend the Pesto: In a blender, combine basil, garlic, nuts, parmesan, lemon juice, olive oil, salt, and pepper. Blend until smooth.

Cook the Pasta: Boil salted water, cook pasta until al dente (8-10 minutes), reserving 1 cup of pasta water before draining.

Toss with Pesto: Combine hot pasta with pesto, adding pasta water incrementally for desired sauce consistency.

Serve: Plate the pasta, top with sliced crispy chicken, and enjoy!