Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse until cold.

Combine basil, olive oil, pine nuts, and garlic in a food processor or blender. Pulse until a paste forms, stopping often to push down the basil. Add the cheese and pulse once more. Taste test and adjust salt levels. Set pesto aside in a bowl.

Heat a large pan to medium heat. Pat the chicken dry then season with salt and pepper on both sides. Sear the chicken in olive oil until cooked through (about 3 minutes per side).

Transfer the chicken to a cutting board and cut into strips.

Combine the pasta, sliced chicken, and half of the pesto. Mix well and if needed add a bit more of the pesto at a time to get the consistency just right. Any remaining pesto can be saved for another use. Taste test and make final adjustments to salt and pepper if required.

The chicken pesto pasta salad can be eaten right away or chilled for a few hours before serving.