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Place a large pot (I used a Dutch oven) over medium heat. Add avocado oil. Once hot, add chicken, salt and pepper, and basil. Cook, stirring occasionally, until chicken is cooked through and browned on the outside.
Add garlic and cook 2 more minutes. Remove to a plate and set aside.
Turn the heat up to high and add water and salt to the now-empty pan. Bring to a boil.
Add pasta and cook, stirring often, until pasta is al dente and most of the water is absorbed, about 12 minutes.
Stir in tomatoes, pesto, and sun-dried tomatoes. Serve immediately.