Place cornfed chicken breasts between two pieces of plastic wrap. With a meat mallet or rolling pin pound cornfed chicken to an even 1cm thickness. Season with salt and pepper.

Heat the oil in a large nonstick pan and cook the cornfed chicken over medium heat until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover and set aside to keep warm.

Meanwhile, cook pasta according to package instructions. Reserving 1/4 cup cooking water, drain the pasta and return to pot.

In a small saucepan, heat pesto and grated lemon zest over low heat with cream.

Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.