Fill a large pot with water and salt it generously. Bring it to a rolling boil before adding your pasta. Cook the pasta until al dente, then scoop out a cup of the starchy pasta water and set it aside.

While your pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer, seasoning it with salt and pepper. Sear for 5 to 7 minutes until golden.

Add the minced garlic to the skillet and cook for about a minute. Pour in the heavy cream, stirring gently to combine, then add the basil pesto and Parmesan cheese, stirring until smooth.

Drain the pasta and add it to the skillet with the sauce. Toss everything together, adding reserved pasta water if needed. Cook for an additional 2 to 3 minutes.

Garnish with fresh basil leaves and serve hot, optionally adding more Parmesan.