Use a mallet to flatten the chicken breasts evenly to about 1/2-inch thick then generously season them all over with salt and pepper.
Heat the oil in a skillet over medium heat.
When the oil is hot add the chicken breasts to the pan and cook for 5 to 7 minutes per side or until the chicken is cooked through (165°F internal temperature).
Transfer the cooked chicken to a cutting board and allow to rest while you make the pasta.
Cook the pasta according to package directions then drain.
Cut the chicken breasts into bite-size pieces.
Place the cooked pasta and chicken into a large mixing bowl and set aside.
Add half of the arugula to a food processor and pulse until finely chopped.
Add the remaining arugula to the processor along with the walnuts, garlic, and Parmesan to a food processor and pulse, occasionally pushing everything down the sides of the processor bowl to make sure everything gets blended together into a paste.
Transfer the arugula paste to a bowl then stir in the olive oil, honey, and 1/2 tsp salt until well combined.
Put the arugula pesto into the bowl with the pasta and chicken and gently stir to combine everything then season with salt & pepper to taste.
Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
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