Creamy Chicken Pesto Pasta

0 Preheat the grill to 400°F.
1 Season the [wprm-ingredient text="2 chicken breasts" uid="0"] with [wprm-ingredient text="1 teaspoon dried Italian seasoning" uid="1"], [wprm-ingredient text="¾ teaspoon granulated garlic" uid="2"], [wprm-ingredient text="½ teaspoon kosher salt" uid="3"] and [wprm-ingredient text="½ teaspoon black pepper" uid="4"] while the grill heats.
2 Cook the chicken until cooked through, about 4-5 minutes per side. The cook time will depend on the thickness of the chicken breasts. If they’re thicker, they will need longer. Thinner, they’ll need less time. Use a meat thermometer to confirm the chicken breasts reach 165℉ internally before removing from the grill. 
3 When the chicken is cooked through, remove from the grill, and let rest on a plate for 10 minutes.
4 Cut the chicken into thin slices using a sharp knife.
5 In a large bowl, combine the cooked [wprm-ingredient text="16 oz. farfalle" uid="5"], grilled chicken, [wprm-ingredient text="1 cup basil pesto" uid="6"] and [wprm-ingredient text="½ cup parmesan" uid="7"].
6 Mix well, until chicken and pasta are well coated with the pesto, adding a small amount of the pasta water if it seems dry.
7 Finish by adding lots of fresh cracked pepper, additional parmesan cheese and [wprm-ingredient text="¼ cup toasted pine nuts for garnish" uid="8"].
8 Serve warm or at room temperature.