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In a small fry pan, add 1 teaspoon of olive oil over medium heat. Add ½ cup of pine nuts and cook for about 3 minutes, stirring, until lightly toasted.
Add the toasted pine nuts, 3 cloves of garlic, a pinch of salt, 2 cups of basil leaves, ½ cup of extra virgin olive oil, and 60g of freshly grated Parmesan cheese to a blender. Process until a coarse paste forms.
In the same fry pan, add a little more olive oil over medium heat. Cook 2 chopped chicken breast fillets for 5-7 minutes until almost cooked through.
Add the pesto sauce to the chicken and stir in 2 tablespoons of cream.
Toss the cooked and drained pasta with the pesto chicken mixture.
Optionally, top with diced avocado.