Cook the pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.

Flatten the chicken breast to an even thickness (about 1-1.5 cm). Season the breast well with salt and pepper on each side, then dust with flour.

Heat 1 tablespoon of olive oil in a fry pan over medium-high heat and fry the chicken for 2 minutes on each side (or until cooked through if thicker). Set aside wrapped in foil.

In a large skillet, heat ½ tablespoon of olive oil over medium heat and fry the garlic for 1 - 2 minutes, ensuring it does not color or burn.

Turn the heat down slightly and add the cream, bringing it to a very gentle simmer.

Add the lemon juice and pepper, whisking in quickly.

Add the finely grated parmesan and mix in until melted. Let the cream thicken slightly over the heat for 1-2 minutes.

Add the pesto and mix, then add the cooked pasta and toss. Let it gently bubble for 1 - 2 minutes and season to taste.

Add a splash of reserved pasta water if the sauce needs loosening.

Divide between bowls, slice the chicken and place on top. Optionally, garnish with extra grated parmesan, lemon zest, and basil leaves.