1. Cook the pasta in a large pot of boiling salted water according to the packet instructions. Drain and rinse under cold running water, then transfer to a large mixing bowl.
2. Meanwhile, to make the pesto, blend the nuts and garlic in a blender. Add the tomatoes and blend again for a few more seconds. Add the basil leaves, Parmesan, oil and a pinch of salt and blend again until well combined.
3. Add the pesto to the mixing bowl and stir to coat the pasta with the sauce, then stir in the chicken.
4. Transfer to airtight containers and pack in lunchboxes with a fork.