Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.

Prepare the Chicken:

• Place the chicken breasts between two sheets of non-stick parchment paper.
• Pound lightly with a rolling pin until evenly thin. Season with salt and pepper.

Sear the Chicken:

• Heat olive oil in a nonstick frying pan over medium heat.
• Cook chicken for 5-7 minutes per side until golden brown and cooked through.
• Remove from the pan, let rest for a few minutes, then slice into strips.

Make the Pesto Cream Sauce:

• In the same pan, sauté minced garlic until fragrant (about 30 seconds).
• Stir in the pesto, followed by the single cream and vegetable stock.
• Mix well and bring to a gentle simmer.

Combine & Serve:

• Add the cooked pasta to the sauce, tossing to coat evenly.
• Arrange the sliced chicken on top of the pasta.
• Sprinkle with chopped walnuts, torn mozzarella, grated Parmesan, and fresh basil.
• Serve immediately with extra black pepper if desired.