In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
In a skillet over medium heat, heat olive oil and add chicken. Season with salt, pepper, and italian seasoning. Cook the chicken until browned and cooked through. You can use a kitchen thermometer to be sure that it has an internal temperature of 165°F/74°C.
Deglaze the skillet with a couple tablespoons of water (or pasta water), just to get the fond (brown bits), and scrape off with a wooden spoon. Then melt butter and saute garlic for 30 seconds.
Add cream, whisk, then add parmesan and basil pesto. Whisk and cook the sauce for 30 seconds to 1 minute or until the parmesan cheese has melted and the sauce is warmed up. Avoid overcooking, as that can make the pesto turn yellow. Add pasta water to thin the sauce if needed.
Add the cooked pasta and chicken to the sauce, and gently mix everything together until combined.
