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Preheat the oven to 400F and line a large sheet pan with parchment paper.
Add the ground chicken, ¼ cup of the pesto, nutritional yeast, salt, garlic, oregano, and black pepper to a large mixing bowl. Use a rubber spatula or clean hands to mix well, until all ingredients are evenly mixed.
Use a 2-tablespoon cookie scoop or a spoon to divide the mix into 16-18 balls. Spread a bit of oil on your hands and then shape each one into smooth, even balls and place on the sheet pan, spaced apart. Bake until at an internal temperature of 165F, 12 to 15 minutes.
While the meatballs bake, boil a pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water, then drain and add the pasta back to the pot (off of heat). Immediately mix in the remaining ½ cup of pesto, lemon juice, and basil leaves, then incorporate the pasta water, a couple tablespoons at a time, until the pasta is glossy and smooth.
When the meatballs are done baking, let cool for about 5 minutes on the counter, then divide the pasta into even servings and place the meatballs on top. Enjoy immediately for best results.