Set a large pot of salted water over high heat and bring to a boil.
Meanwhile, place a skillet over medium heat. Add the walnuts and toast for 1 to 3 minutes, tossing, until they smell rich and toasty. Then turn off the heat and remove the nuts. Reserve the skillet for later use.
Set out a food processor. Add the sun-dried tomatoes and their oils, toasted walnuts, Parmesan cheese, fresh basil leaves, garlic, and crushed red pepper. Purée until smooth. Scrape the bowl of the food processor. Then lock the lid back into place and purée again drizzling olive oil into the food processor, until it reaches a spreadable consistency.
Once the water is boiling, drop the pasta into the water, stir, and then cook according to the package instructions. Drain the pasta, reserving 1 cup of pasta water to use in the sauce if needed.
While the pasta is cooking place the skillet back over medium heat. Add a tablespoon of olive oil (or butter) to the skillet. Salt and pepper the chicken liberally on both sides. Then sear the chicken breasts for 5 to 6 minutes per side. Once fully cooked, move the chicken breasts to a cutting board and let them rest for 3 to 5 minutes before slicing into thin pieces.
When ready to serve, move the cooked pasta to a large mixing bowl. Add about half of the sun-dried tomato pesto. Mix well, adding a little bit of reserved pasta water if needed to loosen the pesto. Add in more pesto if you like. You can use it all, or save some for later use.
Once the pasta is well coated in pesto, stir in the sliced chicken pieces. Serve warm or at room temperature.
Notes
Use any kind of dried pasta you like. Omit the chicken for a vegetarian version.This is a great make ahead recipe for your weekly meal prepping! The pesto flavors and pasta just get tastier and tastier after they have been combined. Keep leftovers in the refrigerator in an airtight container and enjoy within 4 days.