In a food processor, combine all ingredients, except for olive oil. Blend together, then slowly add olive oil until the mixture becomes smooth and creamy.
Taste pesto and add more salt to taste.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of pasta water and then drain.
Return the pasta to the pot. Add the basil pesto and toss to coat the pasta evenly, adding a bit of the reserved pasta water to loosen the sauce if necessary. Save some of the pesto for garnish.
Pat the chicken breasts dry. Season chicken with Freelance Spice rub, or your choice of seasoning.
Heat olive oil in a pan over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice, crispy outer layer. Once cooked, set aside and let it rest for a few minutes before slicing.
Thinly slice the cooked chicken breasts.
Plate the pesto pasta and top with sliced chicken. Garnish with extra basil leaves and sprinkle with freshly grated Parmesan Cheese.