• While bringing a large pot of water to a boil for the pasta, gently pound the chicken breasts into an even thickness about 1" thick. Lightly salt and pepper the chicken and place in a large skillet over medium heat with olive oil. Cook for 10 minutes, flipping once, or until the internal temperature reaches 165 degrees.
• Remove the chicken from the pan, and let rest. Slice chicken into 1" chunks prior to serving.

Pesto Alfredo Sauce

• While pasta is boiling, prepare the pesto alfredo sauce by melting butter in a saucepan over medium-low heat, then sprinkle in flour and stir continually for 2 minutes, while the raw flour taste cooks out.
• Very slowly add half and half, only a few splashes at a time, while continuing to stir. Once half and half has all been added, Parmesan can be sprinkled in as well. Continue to stir to ensure the parmesan fully melts into the sauce.
• Add pesto and sun-dried tomatoes to the sauce as well and let gently simmer until it reaches your desired thickness. If it gets too thick you can thin it out with more half and half. Add fresh ground pepper to taste.
• Add cooked noodles and sliced chicken to a large bowl and pour alfredo sauce over, and toss to coat.
• Serve immediately.