1: Preheat your oven to 375°F.
2: Slice a chicken breast in half lengthwise so each piece is about 1/2 inch thick.
3: Season the chicken with Italian seasoning, salt, pepper, and a drizzle of olive oil. Toss to coat.
4: Heat a pan over medium heat for 3–4 minutes.
5: Sear the chicken (don’t let the pieces touch) for 3–4 minutes on each side until golden brown. Once the chicken moves easily in the pan, it’s ready to flip.
6: Cook for another 4–5 minutes, or until fully cooked (internal temp: 165°F).
7: Top each piece with a spoonful of pesto, 2–3 tomato slices, and 1–2 slices of mozzarella.
8: Transfer the pan to the middle oven rack and bake for 5–8 minutes, until the cheese melts.
9: Meanwhile, cook your pasta as directed. Drain and toss with pesto.
10: Remove the chicken from the oven, sprinkle with Parmesan, and switch the oven to broil.
11: Broil for 2–3 minutes, watching closely, until the cheese bubbles and turns golden.
12: Rest the chicken for 1 minute, then serve over the pesto pasta.
