Preparing the Pasta:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving some pasta water for later, and set aside.

Preparing the Chicken:

1. Season the chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and oregano (if using).

2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F (75°C) and the chicken is golden brown. Let rest for a few minutes before slicing into thin strips.

Making the Pesto Sauce:

1. Prepare the pesto: In a food processor or blender, combine fresh basil, parmesan cheese, pine nuts, garlic, and lemon juice (if using). Pulse until finely chopped.

2. Add olive oil: While the food processor is running, slowly stream in olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.

Making the Creamy Sauce:

1. Combine cream and broth: In the same skillet used for the chicken, add heavy cream and chicken broth. Cook over medium heat for 2-3 minutes until the mixture simmers gently.

2. Mix in pesto: Stir in the pesto sauce and cook for another 2-3 minutes until well combined and heated through. If needed, thin the sauce with a bit of reserved pasta water.

Combining the Pasta and Chicken:

1. Toss the pasta: Add the cooked pasta and sliced chicken into the skillet. Toss everything together until the pasta is evenly coated in the creamy pesto sauce. Adjust seasoning with salt and pepper as needed.

Serve: Serve immediately, garnished with extra parmesan cheese, fresh basil, or a drizzle of olive oil.