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Add a tablespoon of olive oil to a large pan or pot (that has a lid) and heat it over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning, then add it to the pan.
Sauté the chicken for 2-3 minutes then remove it onto a plate. The chicken shouldn't be fully cooked, just browned lightly on the outside.
Add the shallot, garlic, and roasted red peppers into the pan and sauté for a minute, then stir in the rice.
Add the chicken back into the pan and pour in the chicken broth and pesto. Stir everything together and bring the mixture to a boil. Cover it with the lid and turn the heat down to low.
Cook for 15 minutes or until the rice is tender and the liquid has been absorbed. Stir every 5 minutes to keep the rice from sticking to the bottom of the pan.
Taste for seasoning, then top with the parmesan cheese and chopped basil.