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First make the pesto. Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth. Set aside.
Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in chicken and season the chicken with salt, pepper and granulated garlic.
Cook chicken until it starts to brown, about 6-8 minutes. Add into the chicken the chicken broth and uncooked pasta. Turn heat to medium high and bring everything to a boil. Once it hits a rolling boil, turn the heat to medium and cover the pan with a lid. Cook the pasta in the chicken broth until the pasta is al dente. Cooking time will vary based off of what type of pasta you use so be sure to check the package directions. Stir occasionally so the pasta does not stick to the bottom of the pan.
Once the pasta is cooked to al dente, reduce heat to a simmer and add in the heavy cream and the pesto mixture. Stir until well incorporated. Remove from stove. Sprinkle with parmesan cheese and stir until melted. Serve hot.