Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain and set aside.

In a food processor, combine fresh basil, garlic, toasted pine nuts or walnuts, grated Parmesan, and olive oil. Pulse until smooth. Adjust with additional olive oil as needed.

Pat chicken breasts dry with paper towels. In a shallow dish, beat eggs and mix in grated Parmesan. Season and coat chicken in the egg mixture.

Heat olive oil in a skillet over medium-high heat. Cook coated chicken for 5-7 minutes on each side, until golden brown and internal temperature reaches 165°F. Let rest on paper towels.

In a mixing bowl, add the drained pasta and pour in the pesto. Toss to coat. Slice the chicken and arrange on top of the pasta. Serve immediately.