For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
2. Step
Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
3. Step
Add the parmesan and pulse to incorporate. Set aside.
4. Step
In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
5. Step
Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
6. Step
Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
