Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a food processor, combine basil, Parmesan cheese, pine nuts, minced garlic, and a pinch of salt and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning as needed.
Preheat the oven to 400°F. While the oven is heating, prepare the chicken. Place the breadcrumbs, Italian seasoning, garlic powder, and paprika in a shallow dish. Season the chicken breasts with salt and pepper, then coat each breast in the breadcrumb mixture, pressing gently to adhere.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F).
In a large bowl, combine the cooked pasta and pesto. If the mixture is too thick, add some reserved pasta water to reach your desired consistency.
Slice the crispy Parmesan chicken and serve it on top of the pesto pasta.
Notes
For added flavor, consider adding cherry tomatoes or spinach to the pasta before serving.
You can also substitute walnuts for pine nuts in the pesto for a different taste.