1. Bring a large pot of salted water to a boil. Cook the pasta until just under al dente, about 1 minute less than package instructions. Reserve 1 cup of pasta water, then drain.

2. Place the chicken breast between sheets of plastic wrap and gently pound to an even thickness. Season both sides with salt and black pepper, then lightly coat with flour.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for about 2–3 minutes per side, or until golden brown and fully cooked. Transfer to a plate and loosely cover with foil.

4. In the same skillet, add the garlic and cook over medium heat for 1 minute until fragrant. Do not let it brown.

5. Reduce the heat to low and pour in the cream. Let it warm gently without boiling.

6. Stir in the lemon juice and black pepper. Add the Parmesan cheese and whisk until smooth and melted.

7. Mix in the pesto until fully combined. Add the cooked pasta and toss well to coat. Let the pasta simmer gently for 1–2 minutes.

8. If the sauce becomes too thick, add a splash of reserved pasta water until silky and smooth. Taste and adjust salt if needed.

9. Slice the chicken and place on top of the pasta. Garnish with extra Parmesan, lemon zest, and fresh basil before serving.