Begin by bringing a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve about half a cup of pasta water before draining.

While your pasta cooks, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper in a shallow dish.

Take each chicken breast and coat it first in olive oil, then dredge it thoroughly in the breadcrumb mixture.

In a large skillet over medium heat, add olive oil and allow it to heat up. Carefully place the coated chicken breasts into the skillet and cook for about 6–7 minutes on each side until golden brown and cooked through.

Once both your pasta is drained and your chicken is cooked, return the hot pasta to its pot. Add in your basil pesto along with a splash of reserved pasta water if needed.

Slice your crispy chicken into strips and lay them atop your vibrant pesto-coated pasta. Drizzle some fresh lemon juice over everything if desired, and garnish with fresh basil leaves and additional Parmesan cheese.