Heat olive oil in a large sauté pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Cover with the lid and sear for 5 minutes on one side. Flip and sear 5 to 6 more minutes, or until cooked through. Remove the chicken from let cool. After a few minutes, chop the chicken into bite-sized chunks.

In the meantime, boil the pasta until al dente, about 8 minutes. Drain the pasta water and return the pasta to the pot.

Stir in the pesto, sun-dried tomatoes, and chopped chicken. Season with salt and black pepper, to taste. Serve.

Note-we think this pasta is good served warm or cold.