Cook pasta according to package directions in salted water.
Butterfly chicken breasts and trim fat. Sprinkle with salt, pepper, and garlic powder on both sides.
Heat a medium saucepan over medium-high heat with olive oil. Add chicken breasts, and cook for 3-4 minutes on each side or until cooked through. Rest for 5 minutes, and slice into strips.
Reduce heat to medium. Add garlic and saute for 2 minutes or until fragrant. Whisk in heavy cream and pesto. Bring to a simmer, and stir in parmesan cheese.
Add in cooked pasta and chicken, tossing to coat pasta in cream sauce.
