Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes.

Drain the pasta and return it to the pot. Stir in the pesto sauce until well combined.

Preheat the oven to 400°F (200°C).

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet.

In a mixing bowl, combine the bread crumbs, grated Parmesan cheese, salt, and pepper.

Dip each chicken breast in the beaten egg, then coat with the breadcrumb mixture, pressing to adhere.

Place the coated chicken on a baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.

Slice the crispy Parmesan chicken and serve it over the pesto pasta.

Garnish with chopped fresh basil and additional Parmesan cheese before serving.